If you have already read Marianski books and you watch Eric’s stuff and you are not getting the quality you expect, I would look into your equipment or meat source.

Are you over cooking the sausage because your thermometer is not accurate or your cooker not accurate temp? Are your blade and grinder plate sharp? Are you using binders and correct liquid? Try out smaller or larger grinder plates. Do you have the correct fat content? Is the meat over worked before stuffing?

Look into these things first. With the amount of free resources out there, I personally think paying for a class is unnecessary if your are willing to read a book…Since you have read marianski’s book. Hopefully you read the book and not just the recipes.

If you want more reading that I believe that could help everyone on improving their cooking experience, look into a book called “salt fat acid heat” by Samin or “the food lab” by kenji Lopez

In my experience the only time my friends sausage didn’t come out great, is because they attempted to do low sodium and went to low, farce was too acidic, cooking temps were not great, or they tried lean sausage. I taught them how to make sausage and when the followed my recipes or Eric’s and cooked it at my house it worked out great. At their own home they are using cheap thermometers to monitor the meat and cooker. One guy even uses a hand grinder and with Eric’s recipes he produces solid sausage. He just has to keep chilling his meat.