My father was ethnic German and grew up on a farm in the German section of Texas. My grandparents butchered their own beef and pork and made their own sausage and ham. He said you have to use the better cuts of the pork and beef (most, although not all, German sausage is a mixture of pork and beef or pork, beef and veal or pork and veal; very little is pure pork like Americans make; Rindwurst is all beef sausage and has a fine texture similar to frankfurters) to make good sausage. The problem with most American made sausage is that they only use the worst or poorest cuts that are not good enough for anything else and use too much fat. My father said this is a big mistake and is why Americans cannot make good sausage.
I just spent 3 years living in Germany, but returned to Mexico 4 months ago. This is a wasteland for sausage, so I have to learn to make my own or do without.
Linda in Ajijic, Jalisco, Mexico