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I live in a town so getting hold of stuff to make my own sausages is a bit difficult. I imagine they taste awesome though.
I was just thinking about your quote above, and got to thinking that you might not know what we Americans mean by a certain form of sausage. So, I thought I would explain:
"bulk sausage" is sausage without any kind of casing. It looks like a mound of hamburger meat/ground beef. The color is always some variety of deep red-to-light pink, depending on whether you make it out of ground chicken, turkey, pork, beef, or other animal flesh; and whether you have added spices like paprika that color foods.
Sometimes the texture in bulk sausage is a bit more chunky and sometimes a bit more sand-grain-like, depending on who ground the muscle/fat mixture, but it is never paste-smooth.
All you really need is a way to grind the fat and the muscle - that can be a suction-cup hand grinder, a Kitchen-Aid mixer, a huge dedicated grinder (yours of somebody else's)...
We use this to hand-form patties or little logs and pan-fry, mix into meatloaf mix (which I do), chop at it a lot in the saute pan so it makes crumbles (pour some beaten egg over it and make a sausage fritatta), stuff it into veggies, drop the crumbles into soup... endless.
In any town, if you can source meat, you have got yourself homemade bulk sausage. Most of us over here are just used to buying it from the meat counter or refrigerated meat section of our local stores.
I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC