So in that spirit, here’s a question. Has anyone here ever tried working the ground meat at all to develop protein bonds? Usually this is done to create a denser, less crumbly sausage, but it also helps with juicyness. I know wors is not meant to be dense like bratwurst, but I’m interested to know if anyone has tried this and if they think the result was worth a try? I’m planning on making a batch in a few weeks and will be trying this, but just putting feelers out to see what others think. If you’ve done this (or do this as standard practice) and had success, could you share some thoughts? How long are you mixing for, what consistency are you looking for before going to stuff, do you have any issue with fat smear, do you mix by hand or do you use a mixer… any insight will be valuable. 🙂