All beef sausage - fat?

castrovillecowboy · Posted: Sun Mar 13 16 9:36 am Post subject: All beef sausage - fat?

I have looked over some of the recipes on here and was thinking of making some all beef sausage. I have a friend who is Jewish, so he doesn't eat sausage because of the possibility of the casings, fat or other parts may be from pork.

My thought is to use some lean beef and add fat from a brisket cap as needed. I know there is "good" fat and bad, any thoughts on using this?

SoEzzy · Posted: Sun Mar 13 16 3:38 pm Post subject:

Try and find a Kosher butcher to supply the beef, the fat and the casings!

If you want to do things right, read up on keeping kosher, and the requirements of not mixing equipment and meat and dairy.
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castrovillecowboy · Posted: Mon Mar 14 16 6:18 pm Post subject:

Thanks, I hadn't thought of the equipment mixing.
My question ran more towards the use of fat cap as a fat additive, if there were certain pieces of fat that were "tastier" to use when mixing into sausage or other recipes? Or pieces to definitely stay away from using. I am guessing fat to be like meat, some parts better than others.

Thanks again and I will research more on the kosher.

SoEzzy · Posted: Tue Mar 15 16 2:00 am Post subject:

I can't remember all the details, but from memory, the meat has to come from the front half of a beef, and can't touch the sciatic nerve.

So fat from the brisket cap, or the shoulder clod, chuck roast area should be OK.
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Here's a change Robert.

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1MoreFord · Posted: Tue Mar 15 16 10:34 am Post subject: