I've been making sausages for a few weeks now and I've got my method for making pork-based chorizo down pat; it really is much better than store bought stuff (IMHO hehe).
Today I thought I'd try something different: A combination of pork and beef and will be making Italian-inspired sausages. I've mixed all the herbs and spices and minced pork and minced beef together. It seems as though the beef, for some bizarre reason, is making the mixture less cohesive. The butcher ground the mince with a coarser grind that for the pork mix so maybe this has something to do with it. I'm not 100% this mix is going to bind into a cookable sausage (by "cookable" I mean keep it's shape... the taste will be fine even if it falls apart.) Some websites suggest adding breadcrumbs to the mixture to help it bind better. Does anyone have any personal experience in this?