While I have found that I have not had to add additional fat to the butts I have been processing into sausage, I have found that trying to obtain pork fat locally will cost about $3.50/lb. +
We have a local butcher that will give you copious quantities of beef fat for free!
While this is great for making hamburger, I was wondering if it provides the same flavor for pork sausage, and is there any reason not to use beef fat in pork sausage?