I am fairly new to the sausage game, and for some reason they always turn out grainy instead of nice and snappy!
I have even gone so far as to fully freeze my meat instead of just chilling (I have a beast of a meat grinder at home and only did this once out of frustration) as I heard that grinding and mixing when the temp goes above a certain temp is usually the culprit.
I have also tried even throwing my meat into the food processor with some ice until it becomes a freezing cold sticky mess. (I also have just had the meat freezing cold while I have it in my stand mixer for a 2ish minutes)
Have I been over-chilling this whole time? Is that even possible? What else could I be doing wrong? I am making sure to keep my meats at about 20% fat, and for ~3 pounds of sausage I also add about a tablespoon of whey as a binder.