Okay, I've been experimenting with several different kinds of Sausage, Brats, Hotdogs, Polish Sausage, and these below are an Italian Sausage of my own creation.... They were 'okay'. They look fine, the wife and family knocked em all out. However, I am still pleased with the texture. You buy a Johnsonville Sausage and the texture is balanced perfect with fat/meat ratio. I know I am not going to get that professional quality, but I do think it should be a bit better. First off, I used pork loin. I know, I should have used Pork Shoulder, but the pork loin was on sale and I had a budget. Secondly I used 4 pounds of coarsely ground pork loin mixed with a little over 12 ounces of good Pork Back fat. Then added my spices & liquid. Changed the grinder to the small die and proceeded to stuff below. I made sure everything stayed almost frozen. The color was very good. You can see the spices showing through, which I was pleased with. Left in the fridge for several hours, kind of air drying....and used the old chimney started, regular charcoal in my little Weber Grill and off we went. I should have taken a picture of one cut open to explain better. They weren't juicy and chunky like I thought they should be, they were tasty and dry....I think all my fat melted in them on the grill. cooked them to 145 and let them rest a bit. Had a bit of juice but now much. Can anyone offer and suggestions? I must say that I am consistent, because my Brats/Hotdogs/Polish Sausages etc all turn out the same consistency....just a bit frustrated on why I can't get that "Johnsonville" kind of sausage.