Originally Posted by Rocklobster
Add more fat and more spice.
I think most of us would be alarmed to see actually how much fat goes into some sausages. I have heard up to 30% in some sausages. So, for a 4 lb recipe that is one whole pound of pure fat. I don't think you would ever just eat a piece of meat that is one third fat. But in some sausages, you do. Same goes for salt.
This is what I was thinking.
Commercially made sausage has a much higher percentage of fat than one might think to start with, and they use other things.
My first attempt at sausage I liked, though I found them a bit dry. I trimmed the fat from the pork. This past time I just used what I had (I didn't add fat, but I didn't remove it) and the sausage is nice and juicy when cooked, though it doesn't have that greasy thing that commercial can have.
I don't see any need to let the sausage sit overnight, and my sausage making advisor advised against it. The salt added to the sausage helps with binding, and when it sits overnight it is harder to push into the casing, and using the KA you need all the help you can get.
Get the meat very very cold (stick it in the freezer for a while).
Grind it (double grind if you feel the need)
Mix the spice and water in.
Let it sit in the fridge to meld.
Work it as quickly as possible, you want it to stay cold, and ice water is your friend. Don't be shy with it. Don't turn your casings into water balloons, but don't be stingy.
Hope that helps.