Homemade Sausage Making

Ok I tried some summer sausage and Landjäger a local butcher shop made. The homemade stuff I make from recipes on this forum is better. Why is that? The butcher goes through the same process we do. Also when they make summer sausage how do they get their tang? Are they using starter cultures or are they using something like fermento or encapsulated citric acid to achieve their tang because they are making larger quantities?

I would just ask them, they should tell you...

Tender Loving Care. IMHO, smaller batches get more attention and care that commercial processors can give.