Based on the ingredients list they’ve got some ingredients in common with cheap hotdogs, whey powder and “bacon flavoring” that sort of thing. And they use a collagen casing.
But it’s just sausage otherwise. That smoother texture just comes from the grind setting and how much they’re mixed. Emulsified sausages (and these aren’t full on emulsified sausages) are only a bigger pain in the ass than regular sausages if you’re after that perfectly smooth thing you get with certain commercial products. It’s not really necessary with shit like a hot dog, so you’re only burying yourself in that if you’re doing something like making mortadella.
It’s basically an added step of processing the meat through something like a food processor with ice or very cold water to keep it from breaking. Or grinding the meat multiple times.
It’s pretty messy, and not worth it.
Otherwise you just grind on fine, and mix a little longer and it gets you 90% there.
Tends to come out smoother than these Japanese sausages (arabiki means coarse apparently).
That said it does take me 3 days to spit out a batch of sausage. The point of getting into it is you can genuinely make much, much better sausage than you can buy. Or you can make sausages you can’t find locally.
I’m about an hour and half from the nearest store that carries these. And I know I could make an even better version. So trying to figure it out.
Don’t have the right sized casing though, or an appropriate smoker anymore…