Fatty Question: Dense meat

[hilbillyinca]

So I've done several fatties now.
My far and away favorite was breakfast fatty (scrambled eggs, cream cheese, chives, onions, salsa verde).

My question is such:

Is anybody else a little put off by how dense the meat becomes when pressed into a ziploc and rolled?

I LOVE breakfast sausage, but i love it patty form. Kinda like a hamburger, where its still a little "loose".

Is there any way to avoid this? perhaps a blend of meats?

 

[fourthwind]

I have found the finer the grind in the meat the more you see that. Most commercial sausage is ground finer, but you never cook it as long as with a fatty. Once the outside layers get to 165 then the fat modules that give it texture melt off. I use a 3/8 die when grinding my pork butt for sausage. I get a better texture this way, but I think the only way not to lose it at all might be to make the sausage not the outer layer. going to work with that myself.