stan 'll echo the statements of others. Using your meat grinder to stuff can be labor intensive and slow going. An extra set of hands is almost required.

It sounds like you used casings that were intended for semi-dri, smoked or fermented snack sticks. For a fresh breakfast sausage you would want to use a “fresh” collagen or natural hog or sheep casing.

https://www.waltonsinc.com/21mm-fresh-collagen-casings

https://www.waltonsinc.com/natural-sheep-casings

macsinsac Kinda…Over the weekend I made a brisket sausage using corned beef rather than a smoked brisket. Prior to stuffing I would agree that that texture and flavor was a bit off. I added 2.75 lbs of ground pork shoulder to the 6 lbs of corned beef and it sure helped. I think I could have got away with a 50/50 mix and it wouldn’t have diluted the corned beef flavor too much. I was going for a Reuben style brat so I also added 2 cups of homemade sauerkraut and a big dollup of wholegrain house mustard. I served it with creamed horseradish and thousand island dressing…house made, of course. Overall they turned out really well but I agree with Jonathon that the texture would have been improved with additional pork.