Why is my homemade pork sausage rubbery? We just made some pork sausage and fryed up a patty to check the spicing.  The taste is fine but the patty is rubbery in texture.  What did we do wrong or not add to the mix?
You may have ground your pork too fine (or over mixed it) -- you want to use a relatively coarse grind with a lot of fat when you are making pork sausage.