How can I make my no carb sausages more succulent? I'm trying to find a way to make my home made English sausages more like shop bought English sausages (I'm saying English here as I'm pretty sure sausages around the world are very different - ideally I'm looking to make something like Black Farmer sausages)  The only caveat is that I'm trying to make them carb free, so can't use rusk or breadcrumbs.  I've been experimenting with kibbled onions, as I read somewhere that you can use anything as a binding component as long as it's very dry.

I've been using mostly pork belly, which seems to have a good meat to fat ratio - I've been careful to get meat with a fair amount of fat, but my sausages are still a bit dry when cooked.

Can anyone give me some tips to making sausages, especially how to make them moist and succulent?
Are you only using pork belly? No added fat? Even though pork belly has a high fat content, my experience is that sausages require even more. Add some ground, or finely diced, pork fatback and see if it makes a difference.