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Found a butcher

tomatoey
tomatoey Posts: 5,446 Member
edited November 2024 in Food and Nutrition
with really neat cuts of meat and sausages made on the premises. Most of the meats are on the database or otherwise findable, but I don't know how to treat the sausages. I am going to assume they're calorific and will find the highest cal equivalent in the database. Does it make sense to eyeball the fat globulets when the sausage is cut and make a visual comparison to sausages with known fat content? I'll ask the butcher too, obviously

Replies

  • dbmata
    dbmata Posts: 12,950 Member
    if they're pork, a good short hand is to log it as pork shoulder/ boston butt, lean and fat eaten. Most pork sausages will use that as a base. Some sausages also add eggs or egg yolks, cream, extra fatback, and other meats. Generally though, expect a sausage to be between 20 and 30% fat, a sausage with a emulsified texture to be between 35% and 50%, depending on the sausage.
  • tomatoey
    tomatoey Posts: 5,446 Member
    dbmata wrote: »
    if they're pork, a good short hand is to log it as pork shoulder/ boston butt, lean and fat eaten. Most pork sausages will use that as a base. Some sausages also add eggs or egg yolks, cream, extra fatback, and other meats. Generally though, expect a sausage to be between 20 and 30% fat, a sausage with a emulsified texture to be between 35% and 50%, depending on the sausage.

    Holy smokes, dbmata, thanks for the scoop!!! You really know your stuff!
  • KGRebelRanch
    KGRebelRanch Posts: 109 Member
    when we make sausage, it's 25% fat-just straight up pork belly usually, unless it's a chicken, duck, or turkey sausage-those are closer to 15% fat. Any time we use goat, rabbit, deer, etc-we always make sure it's minimum of 25% or it falls apart when you cook it.
  • dbmata
    dbmata Posts: 12,950 Member
    tomatoey wrote: »
    dbmata wrote: »
    if they're pork, a good short hand is to log it as pork shoulder/ boston butt, lean and fat eaten. Most pork sausages will use that as a base. Some sausages also add eggs or egg yolks, cream, extra fatback, and other meats. Generally though, expect a sausage to be between 20 and 30% fat, a sausage with a emulsified texture to be between 35% and 50%, depending on the sausage.

    Holy smokes, dbmata, thanks for the scoop!!! You really know your stuff!

    np, I know a bit about it, been making sausages for a while.
  • fish2find
    fish2find Posts: 221 Member
    Its fun to learn stuff passing by that I had no intent to learn. Thanks for sharing.
  • tomatoey
    tomatoey Posts: 5,446 Member



    A++ to content here, guys, thanks! :)
    dbmata wrote: »
    tomatoey wrote: »
    dbmata wrote: »
    if they're pork, a good short hand is to log it as pork shoulder/ boston butt, lean and fat eaten. Most pork sausages will use that as a base. Some sausages also add eggs or egg yolks, cream, extra fatback, and other meats. Generally though, expect a sausage to be between 20 and 30% fat, a sausage with a emulsified texture to be between 35% and 50%, depending on the sausage.

    Holy smokes, dbmata, thanks for the scoop!!! You really know your stuff!

    np, I know a bit about it, been making sausages for a while.

    That's pretty cool :)
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