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Keep everything cold, ingredients and equipment. Refrigerate in between stages of preparation. Try to keep meat below 38F.

For juicy sausage, fat-to-meat ratio is important. 30-40% fat, but can be 20-30% for coarser sausages.

Slow and steady mixing. 2 minutes at setting 1 on mixer. Over-mixed sausages are tough, under-mixed are crumbly.

No matter how you choose to cook the sausage, don't cook with too high heat as this will cause the sausage to burst and lose all of its juices.