What part of the pork is used for sausage?

Sausage can be made from various parts of the pork, here are some of the commonly used parts:

1. Shoulder (Pork Butt): The shoulder is a well-marbled cut with a good amount of fat, which makes it suitable for making sausage. It has a rich and savory flavor.

2. Trimmings and Scraps: Many sausage makers use trimmings and scraps from different cuts of pork, including the shoulder, belly, and ham. These scraps often contain a mix of meat and fat, which is ideal for sausage production.

3. Belly: The pork belly is another popular cut used in sausage making. It has a higher fat content compared to other cuts, which contributes to the juiciness and flavor of the sausage.

4. Ham: Although less common, the ham can also be used in sausage making. Ham is a leaner cut, so it may be mixed with other fattier parts to create a balanced flavor and texture.

5. Back Fat: Some sausage recipes call for the addition of back fat to increase the fat content and improve the texture and flavor of the sausage.

The specific parts used in sausage making can vary depending on the type of sausage being made, regional preferences, and individual recipes.