Sausage making books talk about the ratio of meat to fat, but they seem to assume that you start with 100% lean meat, which isn’t always the case.
Enter the amount of meat you have for sausages (in grams)
In the table below, use the left-hand column to estimate the fattiness of the meat you currently have. Then, depending on the percentage of fat you would like to achieve for your sausages, the amount of fat you need to add will be under the column for the total amount desired.
|Additional Fat Needed to Obtain a Ratio of:|
|Est. Existing Fat||0%||5%||10%||15%||20%||25%||30%|