Making sausage with brisket flat (plus fat trimmings)

[scottranda]

I bought a 19 pound prime brisket today at Costco. I certainly don’t want/need all that, plus I really just prefer the point. If I lop off the flat, plus use all the fat from the rest of the brisket I’m trimming, do you think that’s the right amount of meat/fat ratio for sausage?

If not, would adding the Wagyu South Chicago Packing beef tallow be a good/bad idea?

I can’t wait to smoke the point though!

[Oak Smoke]

I’m not a sausage maker but I do know it would make excellent hamburger.

[58limited]

I think the flat plus trimmings should get you 20-30% fat. You can always separate the fat from the lean and weigh both to make sure. Wagyu fat has a lower melting point, might be an issue in sausage - I don't know for sure since I've never used Wagyu fat.

[Bob K]

The wagyu temp thing is a great point. Was once very stoked for a batch of hot links with wagyu fat and it smeared badly and ended up crumbly. Huge disappointment. Next time I kept everything close to frozen through the whole process and it was excellent, but I'd go with choice or prime fat if given the option, wagyu is more work.

[Draznnl]

On the free side, Meathead says a good sausage needs 25-30% fat. You may want to use that as a guideline.

https://amazingribs.com/tested-recipes/sausage-recipes/

[STEbbq]

The materials all sound great. I would simply weigh everything to get that 30% fat ratio for sausages.

[randy.56]

Cook the whole thing, Freezes very well in vacuum packed bags, make chili, once we eat a some brisket 3 years old, vacuum packed. It was as good as the day I froze it. Winter is here, be a great dinner in February.

[Bob K]

Agree. Usually end up cubing and freezing much of the flat. Perfect for chile con carne

[58limited]

I've eaten an 8 year old vacuum sealed brisket. It was fine.