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I've been making sausage for over 30 years and in my opinion you do not need to add any fat to a Boston butt. I believe an average butt contains about 30% fat wheras a lot of the commercial stuff is 40-50%. You can really taste the flavor of the pork with less fat and it is somewhat healthier too.
Maybe in the good old day's, but nowadays the boston butts come out of the cyrowrap with no more than a quarter inch of the luscious back fat! It used to be that you got upwards of 3/4 inch of hard white back fat to richen up your sausage blend, but not anymore. If you ask the butcher for fat back, odds are you're going home empty-handed. What to do?
If you have access to a local producer they will almost always have fatback available and usually at a very reasonable price even when the pork itself is quite dear. Buy local, eat healthier.-Crispy
What about using country style ribs?
Boneless skinless shoulder at Costco $1.95 a pound. Add about 10% more fat and your good to go.
Interesting....never seen one offered with that sort of prepping.