> wrote in message
...
> I work with a guy that hunts hogs all the time. He told me he would
> give me a pig to make sausage out of. Do you think that grinding a
> #150 pig up less bones and innerds would be the right mix for sausage?

My guess is that it would have too much fat overall. Since much of the fat
is in the belly, you just put that aside if it is more that you'd like.
Some commercial stuff is 40%, but I like 25%.


>
>
> I know I can buy the seasoning mix at the local locker plant but does
> any one have a mix that they are really wild about.

I'd make a half dozen varieties. Breakfast, Italian, Brats, liver,
kielbasa. From my web page you can find links to other places for more
information on recipes and suppliers of ingredients.
Ed

http://pages.cthome.net/edhome