On Sun, 18 Jun 2006 20:58:10 -0500, Melba's Jammin'
> wrote:

>In article >,
> The Bubbo > wrote:
>
>> Let's say I wanted to experiment with sausage making and had me some spices
>> and a meat grinder...
>>
>> What cut or cuts of pork would make good sausage? Does it matter? I imagine so
>> as you want a certain amount of fat.
>>
>> TIA
>
>Butt roast.

That's what Ruhlman and Polcyn recommend. And it's what D and I used
for the fat in the chicken sausages we made yesterday using their
recipe.
--
modom