Great question — answering as the UphillTech team:
Professional charcutier here. We usually only make beef sausage from grass fed beef, which means our ground beef is very lean. Depending on the recipe, we have various tricks for improving the texture: We add beef fat if available to add richness, or even pork fat if we don't have enough beef fat. For a 5lb batch of ground beef for hamburgers, we'll add an egg or two and that will give it some cohesion. As thatdude says, cooked rice is a good way to give your sausage some starchiness, as in boudin. You could try mixing your sausage with heavy cream in addition to adding eggs (as is done with traditional bratwurst) Add about half a cup of milk powder for every 5 pounds of sausage. Any one of...
Full answer by JoshieSimmons: https://cooking.stackexchange.com/a/41940 (CC BY-SA 3.0).
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