Fresh Sausages - Testing

This is pretty much me making stuff up. From what I could find, when making sausages you want 20-30% to be fat. So that means that regular ground pork contains approximately 8% fat, so I need an additional 12-22% more fat. So, if 20% of 1lb is .2lbs, that translates into 3.2oz. If I aim for 3 oz of extra fat per lb of ground pork, I should hit the range of between 20-30% fat. I can use the unrendered lard to do this. I once made lard, and then used the leftover pork fat solids to make sausage, and that seemed to work pretty well.

https://yourmeatguide.com/homemade-sausage-best-fat-to-lean-ratio/

https://homekitchentalk.com/what-is-the-fat-to-meat-ratio-for-sausage/

https://www.ontariopork.on.ca/recipes/Our-Blog/how-to-make-your-own-sausage#:~:text=When%20selecting%20the%20best%20cut,%25%20meat%20and%2020%25%20fat.