Zappaman
WKR
Fat HAS to be in there or it's "dry" and flavorless-- ESPECIALLY on sausage. I make a BEEF fat sausage (15%) and a PORK fat sausage (25%)- they are different but equally tasty. I serve the beef sausage with (any) steaks on the grill and the pork sausage goes well flattened out with eggs (and stews or anything cajun!)