"The emulsifying process is important to the outcome of your homemade sausage, particularly regarding its bite and malleability. Emulsifying - grinding and combining fat with lean meat - is a science that ensures sausage holds together when sliced and affects the 'snap' you experience when biting into a whole piece of sausage."
"Once you've mastered this stage, do you know the tasty reason you should be boiling sausage? This savvy strategy retains moisture to achieve that juicy effect that people love so much. It makes the most of all that grinding and fat integration, keeping the meat compact."
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