Nah, I'm just a noob in this charcuterie stuff. I'm just sharing the one thing I've figured out so far where sausage making is concerned, that the right bind is important. You can have all the right combination of ingredients, the right amount of fats, cures, and liquids, but if it's not blended enough, OR blended too much, the texture is going to be not what you are looking for.
My first attempt as sausage making, when I was just trying to get the flavors right to capture the Spanish chorizo my family grew up on, even before I bought the casings and stuff and just rolled them in plastic and sous-vided them then grilled them, I under mixed everything not wanting to over work it. And it came out dry and kinda grainy.
My "real" ones came out pretty good texture wise, I got in there and worked it, and stopped when everything looked pretty integrated, I didn't go too far. But I think I hit the sweet spot.
I'm building a water stuffer this weekend. I did did have some issues with running it through augur again, and my reading shows that using a water or mechanical stuffer will maintain whatever consistency you make with the blend.
I noticed just now looking a some of the breakfast sausage vids on youtube, that they double grind the meat. They do all the meats and fats separately, then hand combine them with the liquid and spices, then run them a second time through the grinder before stuffing.