Just did some hot Italian sausage and, as the title says, not the best outcome. The taste/spice mix was great, just not the best texture. What do you guys think could be the problem? I try to keep the meat cold. I thinking that it's the lean/fat ratio. I got the pork from a hog that slaughtered locally. When I asked the slaughter house guy what ratio he uses for ground pork, he said "I just mix it together". So, what do ya think? Thanks.