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The best fat ratio for sausage
Most sausage is made between 80/20 and 70/30 lean to fat. 70/30 (30% fat) is the classic juicy smoked sausage; 75/25 is a little leaner, and 80/20 is noticeably leaner and drier. Below about 20% fat, sausage turns dry and crumbly.
How much fat to add
Lean meat already contains some fat, so you add less than the ratio suggests. Assuming lean meat around 5% fat and pork back fat around 90% fat (Linkulator's Basic mode):
| Ratio (lean/fat) | Fat per 1 kg lean | Fat per 1 lb lean |
|---|---|---|
| 80/20 | 214 g | 97.2 g |
| 75/25 | 308 g | 140 g |
| 70/30 | 417 g | 189 g |
| 65/35 | 545 g | 247 g |
Example: 3.95 kg of lean at 70/30 needs about 1.41 kg of fat, for a 5.36 kg meat block.
Which fat?
Use firm, hard fat: pork back fat is best, and pork shoulder trimmings or beef fat also work. Soft fat smears when it warms up and makes a greasy sausage. Keep fat very cold, close to freezing, until it goes in.
Which ratio for which sausage?
- 65/35: rich, very juicy; some breakfast sausage and bratwurst.
- 70/30: the classic smoked sausage and jalapeño cheddar.
- 75/25: Texas hot links and leaner smoked sausage.
- 80/20: lean; add a binder and don't overcook.
FAQ
What is the best fat ratio for sausage?
70/30 lean to fat is the classic juicy smoked sausage. Most sausage falls between 80/20 and 70/30; below about 20% fat it turns dry.
How much fat do I add to 1 kg of lean meat for 70/30?
About 417 g of pork back fat, assuming the lean is around 5% fat and the back fat around 90% fat.
Related guides
How much curing salt (Cure #1) per pound or kgHow much salt in sausageSausage cooking temperatureHow much sausage casing you needSausage binders: how much to use
Recipes
Updated: 2026-10-18