Homemade sausage disaster!! What did I do wrong??

[Ookley]

I made a spicy lamb sausage for the first time and thought I followed all the directions. When I tried frying the links, I ended up with a lot of fat in the pan, and the sausages were more like ground lamb in a hog casing. Seems like all the fat diffused out in cooking. Did I do something wrong?

[Ookley]

Yeah, I don't think I did any of those things. Thanks, all, for the advice!

[Kelli2006]

If you left the grind fairly course that might have added to the fat rendering out instead of staying in the emulsion of the sausage. I wouldn't grind the meat as fine as a hotdog but a bratwurst or a breakfast sausage grind might help.

[scunge]

Maybe not fry but a moderate saute' or steam / saute' much like potstickers.I would also play around with a cover to build up surface heat

[smtucker]

Did you keep the mixture extremely cold while processing? If the sausage gets too warm the fat starts to melt and never integrates properly.

[biondanonima]

Did you "knead" the sausage at all (i.e., beat it with an electric mixer)? That step helps emulsify the fat a bit more.