For making breadfast sausage at what ratio of meat to fat should I use? I have eaten some good quality sausage that seem to have a higher meat to fat ratio but not sure just how much. I've also had some sausage that seem to be a higher fat to meat ration and it would shrink up to almost nothing. Through my little food business I can order what is called 50/50 pork trimmings that come in 20 lb. boxes at about 40 cents a pound. So I'm wondering if a 50/50 ratio would make good breakfast sausage or will it be too much fat? During my deer processing venture I was mixing 2 parts venison to 1 part pork fat. With this ratio it wasn't anywhere near as fatty as the top brand in the grocery store. I'm thinking that if I can buy it for .40 per pound and add something like .10 per pound of seasonings then that would make very inexpensive bulk sausage.