No pork needed here! Why do you add pork?

[carpsniperg2]

That looks fantastic!

I've done it both lean and fatty and I now have settled on adding fat because in my sausage making I've found it binds everything better and gives it better flavor and texture

This is my thoughts as well.

[baker5150]

I add pork fat as a binder.  All my sausage is made by my wife using her own recipes and hand made spice mixes.

We won't use commercial kits as most are full of MSG, Veg oils or Corn syrup. 

[bearpaw]

That looks fantastic!

I've done it both lean and fatty and I now have settled on adding fat because in my sausage making I've found it binds everything better and gives it better flavor and texture

This is my thoughts as well.

I've made lean sauages too, they are ok tasting and probably healthier that way, I would like to try any goo recipes for lean sausage, but the best tasting sausages I've had all have fat added for the reasons already mentioned.

[huntnnw]

I’ve also done both and there is a reason why I did it once  I will always add fat. Fat in it self is not that bad for you in comparison to sodium and curing salts your consuming. If your that health conscious than eating sausage shouldn’t be in your diet.

[fowl smacker]

I’ve also done both and there is a reason why I did it once  I will always add fat. Fat in it self is not that bad for you in comparison to sodium and curing salts your consuming. If your that health conscious than eating sausage shouldn’t be in your diet.

I just think it tastes better, plus I don't need to buy anything else to put in it. 

[emac]

I've been experimenting with my summer sausage and pepperoni recipes.  I've done some with pork before.  I did all this years with no pork, and it has been as good if not better.  So my question to you is...why do you add pork?  I don't think I ever will again.  Most recent batch of jalapeño & cheddar deer summer sausage.

I have been making pep sticks for about 5 years without adding fat and I haven't noticed any difference.  I haven't done any summer sausage yet.  Maybe this weekend.

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[hunter399]

I don't think there is a wrong way.
Similar to the shank thread.
It's just what someone prefers over the next guy.
It's all good anyway you slice or grind.