How can I improve the texture of my home-made sausages?
Chuck? As in beef chuck? Not that it won't work, but it'll be slightly different taste and texture wise than the more common pork sausage.

I don't think the # of grinds is the issue. I'd be looking more at:


temperature. Do you put the meat in the freezer for an hour or so before grinding, and are your bowls/grinder/etc cold? If your meat gets too warm, it'll separate from the fat, resulting in a mealy sausage.
are you beating the ground meat &amp; spices with the paddle blade and a bit of liquid at the end? You want to do that to produce a bind and end up with a tight (not crumbly) sausage.