So, tonight is my 1st venture into the realm of sausage making. I have a meat grinder, 1 lb of pork butt with 20% pork fat that has been seasoned with 2% salt, 1 tbs pan roasted fennel seed,( coarsely ground), 1 tbs sugar (raw), 1 tbs red pepper flakes, ( a combo of 3 that I use to sprinkle on my pie after baking) all have been in a foodsaver bag over night.
My question is, do I need to add liquid to the sausage after grinding and before kneading? I have read many recipes, some go 25% liquid, many add none. Perhaps it all depends on how it looks after kneading?