Of course, like all meatheads (lol!) I have to experiment. From the boneless pork shoulder roasts I did yesterday for Easter, I had trim left and made breakfast sausage from it.
But, this time I was wanting a little more texture to the sausage. So, I seasoned the meat chunks, then ground it once through the coarse plate only, then packaged it up. Of course, had to fry a patty and try it. The result was favorable!
The grind was coarser and the texture meatier and the seasoning was more distinct. As I consume most all of it (pork bothers the wife) for me it's a win!