I added lard to some Chorizo I made and it only helped when frying the pan sausage. It would just make link sausages greasy. It is best to use a cut of pork like a Boston butt at around 40% of the total weight. Pork bellies can be used but I like the lean pork from the shoulder. Bacon ends are OK for a little flavor but will be too much if that is the only fat used. Check out some recipes for exact amounts, I like Rytek Kutas's books https://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609

Last edited by DBoston; 01/11/21.