How to achieve a non-greasy sausage without losing flavor?

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Choosing Leaner Meats When making sausages, leaner meats like pork shoulder or chicken breast can help reduce overall fat content. Opt for a 70-80% lean meat ratio, and avoid using fatty cuts like pork belly or beef brisket. For example, a combination of 60% pork shoulder and 20% chicken breast can provide a leaner sausage base.
Fat Distribution and Percentage To maintain flavor and juiciness, distribute fat evenly throughout the sausage. Aim for a fat percentage between 15% to 25% of the total meat weight. Use a combination of fat-trimmed meat and added fat sources like pork fat or tallow to achieve the desired balance. For instance, a 20% fat level can be achieved by adding 20 grams of fat to 100 grams of lean meat.
Grinding and Stuffing Techniques Proper grinding and stuffing techniques can also contribute to a non-greasy sausage. Use a meat grinder with a 3/8-inch plate to break down the meat and fat evenly, and stuff the mixture into casings at a moderate pressure. This helps to prevent over-stuffing, which can cause sausages to become greasy. Stuffing at a pressure of 1-2 pounds per square inch (PSI) is a good starting point.