Re: Ginding Meat
Hey dude. I have never made sausage, but want to. I recommended a website a week ago, this guy Hank Shaw is a former chef who now concentrates on hunting, fishing, and cooking wild foods.
For fresh sausage looks like he consistently recommends 1 lb of fat to every 4 lb of meat. check out this link:
http://honest-food.net/cured-meat/fresh-sausages/
For ground it depends what you want to make. Beef burgers are best (I think) with 20-30% fat. That makes it's easy to calculate. If you use 1 lb meat add 3-5 oz of fat. Meatballs, meatloaf, or chili I would think you don't need nearly as much since you can add fat while you cook.