Regarding sausage for cooking, its traditional if not gastronomic to include binders, emulsifiers and padding to glue the thing together.
Don't make the mistake of thinking that all historic production was of the highest quality. The best has always cost more and used extra care and extra tech, beyond that available to everyone - hence the best, not the same.
If you want a 'traditional' binder, try "Rind emulsion". Boil your pig rinds, ears, etc (? !! ) for an hour or more, depending on thickness, then mince on the finest plate you have, and then blitz with some of your flavouring/spice mix before cooling. Add up to 10% of this sludge to the forcemeat mixture ... (from Maynard Davies 'Manual of a Traditional Bacon Curer'). Or try a bit of boiled rice.
And just an incidental point - did you know that 'Ye' (as in Ye Olde...) is actually pronounced 'The'?
In old (olde) english, there was a 'thorn' character, pronounced 'th'.
When printing came along a few hundred years ago, printers just substituted the vaguely similar looking Y for the thorn. EDIT - or rather for ye yorn.
And of course we know that 'olde' is pronounced 'old' and not 'oldie' ...
Edited by dougal, 15 September 2011 - 08:36 AM.
"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan