Abra, don't quote me on this, but I just make chicken sausages (again). Although I haven't cooked any of the stuffed sausages, one did burst during the twisting, so I had to suffer and cook it up for breakfast. It does not seem crumbly, but just as sausage should be.
This is what it looked like just after I paddled it.
The verdict will be in tomorrow night when I grill some of them.
But, although I was not careful at all to keep things frigid while I cut up the meat, the meat was very cold when I ground and bound it (like just about freezing).
And, it needed just over a minute to get to the point at which I photoed it. I also ended up adding a bit of water, even after the rest of the liquids.
Llike I said, the verdict will be in tomorrow night. I will, as I've been wont to do, keep a close eye on the internal temp of the sausages. It just makes a big difference.