This is made by mixing beef and pork in such proportions as to suit the taste of the consumer. This kind of sausage is usually made if the consumer dislikes the extremely fat undiluted pork sausage. It is seldom stuffed into casings, but is usually left loose and made into pats when fried. The following proportions of beef and pork give excellent results: 2 parts lean pork; 3 parts lean beef; 1 part fat pork.