Help with lean to fat ratio please

[Roget]

I'm getting ready to make my second batch of sausage.
As some of you might remember, My first batch, although very tasty, was pretty dense.
It was suggested that maybe I needed more fat.

So..... What do you sausage makers think would be the best lean to fat ratio?
Last time I just used a pork butt with no added fat.

I finally found a local meat processing business who will sell me the pork fat & I purchased twelve pounds today.
I froze it in two pound portions thinking that if I cut up ten pounds of pork butt I might need about 1/2 package. (1LB.)
With the fat in the butts that should give me maybe about 25% fat. (maybe a little more???)

Is 80/20 a good ratio for sausage, or do I need a little more than 20% fat?

Last question..... What do you suppose the lean/fat ratio in the average butt is?
I have noticed that many of you don't add any fat to your butt when making sausage, but when I didn't add any it may have been shy of fat.

I'm sure I will not get it perfect this time, but any suggestions you could give me would certainly get me closer, & will be appreciated.

[TMB]

Just my 2 cents (so take it for what it worth)  I mix 80/20 pork butt at 5 lb batches and add 1 pound fat to it before making breakfast sausage.

 If make Italian link sausage I just go with 80/20 butts plus a litte water as they are.     

[GusRobin]

Also, did yuo cold smoke it or cooked it to 150ish. If the latter, did you ramp the temp slowly. I start at 120 for a couple of hours and then raise it 10* every hour. A too high temp too soon can cause the sausage to "fat out" and make it dry.

[Roget]

Thanks Tommy. That's close to what I thought, but I just don't know.

Gus, actually my first batch was a fresh breakfast sausage. I guess I should have stated that.

[TMB]

Thanks Tommy. That's close to what I thought, but I just don't know.

Gus, actually my first batch was a fresh breakfast sausage. I guess I should have stated that.

I have talked to quit a few folks and 60/40 (meat/fat) seems to be right at the mark your looking for.     But sausage you buy at stores can be 50/50 or even higher fat conten, you'll just have to play with recipes to figure out what you want.   

For me 60/40 breakfast sausage  80/20 link sauage  but it's just the way I like them done, your the one making and eating so just try different ways and keep notes   believe me keep notes!