Jonathan, if making sausage with pork that will not be smoked, such as brats, do you recommend still adding the binder?

Simple is good. Appreciate the response.

twilliams
Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.