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I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?

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    What kind of sausage are you intending to make? Common sausages have a fat content in the range of 0 to 50%, making it hard to give you a general advise. Depending on the amount of fat in your pork belly, even that alone may make a rather lean sausage. – Tor-Einar Jarnbjo Nov 20 '14 at 18:02
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Michael Rhulman recommends 3 parts meat to one part fat when making sausage.

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