arnprior pretty much the same, seasoned ground meat. HOWEVER, I would say that with most sausages you intend to have a firmer product, with the meat well bound together. While in a meatball, the intent is usually to make a much lighter, fluffier product. People like that in a meatball, but not a sausage.
So for meatballs, which I makequite often in a LOT of various types, I add much more liquid and bread crumb type fillers. So for 2 lbs of meat, I generally add 2 eggs, half to 1 cup of milk or stock, and 1 to 2 cups of bread crumbs. I might use yogurt and cooked rice with dill and oregano for greek ones, rice and soy for Chinese ones, bread crumbs for Italian ones intended for spaghetti, oatmeal and beef stock for ones I will brown hard and serve with gravy, etc.
The key thought, for me, is that both the flavoring/softening liquid AND all the meat juices, must be able to be absorbed by the carbohydrate filler, so that no flavorful liquid is lost. This gives you a soft juicy meatball instead of a bound chewy chunk of sausage like a slice of italian sausage.
Hope that is helpful!
