post your recipe and I can tell you if its a balanced mix. Question #1 how are you stuffing the sausage? using the grinder or a stuffer ? At what temp is your meat when grinding. and when was the last time your grinder plate was lapped true and the knife sharpened.
a dull knife or untrue (flat) plate can smear the meat mix and make it mushy, so can warm temp of the meat, it should be as near freezing as possible, the same goes for mixing, cold is good. Its possible you are over working the meat mix if you are trying to stuff through your grinder. If using the grinder have you removed the plate and knife and replaced them with a spacer?