consistency query

[Boycebangers]

In making a typical, everyday sausage what should the consistency be like when stuffing the casings?

Obviously too thick/dry won't go through the stuffer but equally as much if it is too runny then I assume that it will be a waterfall effect off the edge of the table!
So a nice middle of the road consistency would be ideal but what to compare it with for comparison?
A friend said it should be the consistency of wall paper paste.....that seems a little wet/watery to me but then I have never seen inside her house to judge her decorating skills!

[Oddley]

Have a look HERE

[Boycebangers]

Absolutely brilliant!

So the perfect consistency would be that of regular sausagemeat that you can buy in the supermarket...bit obvious really!

Well it is a Sunday, my weeklong addled brain is just starting to function again!