I've just returned to London from a holiday in Puglia, Italy. The sausages (not salami) are so completely different to the sausages here. Their colours are pink/white or red/white and much more bright/bold, whereas here the colours are pretty drab. Here when I cut open the casing to crumble out the sausage meat to use in something else, I get a sticky and pretty disgusting texture. The meat in their sausages is much more like actual meat. When cooked I find the Italian ones taste so much better as well.
Basically I hate the sausages here and love the Italian ones. What's the difference between the two (aside from aromatics etc) and how can I get more "real meat" sausages in my life? Obviously I could buy from some of the specialist online retailers who stock them, and I probably will, but I want to understand why the sausages here are so completely different. For example, why is the sausage "meat" here basically a sticky paste?
Images illustrating the difference: