Thanks to the kindly tips received here I changed my approach on making emulsified sausage.
To simplify the process I started with a basic recipe (Anduille from “Home Production of Quality Meats and Sausages”) but emulsifying the meat with a food blender.
The result is a super juicy sausage with a smooth texture and almost zero liquids lost during the sous vide cooking (one hour at 70 °C/158 °F) and during the final grilling.
by Alessioproietti