A bit more about that in a moment. Each group today made an emulsion sausage. These are sausages where the meat has been ground very fine, and then emulsified with fat and ice. An emulsion is a blending of two things that don't like to go together, like fat and water. Eventually, they will decide to go their separate ways.
Permenant emulsions require some kind of binding.
In mayonaise and lots of sauces, this is provided by eggs. There's water and fat. So, thus informed. Then, the N.F.D.M is added. Still more grinding, to whip air into this mess.