I’m another 15% beef suet fan that mix keeps the lean flavor but has the patties stay together. I’ve used pork fat, sausage & bacon in the grind & still prefer it plain or with the beef fat.
Sausage in the other hand seems better with a healthy mix of pork fat &other seasonings. My buddy from upstate New York made us his Italian grandmothers sausage a few years ago - best Italian sausage I’ve ever had. Thinking about it makes me want lasagna or a sausage peppers & cheese sandwich.
