If you want good quality low fat sausage it's better and very easy to make your own. As a young boy I visited my Dutch grandfather in Iowa and was amazed by his delicious homemade breakfast sausage. They made their own from pork.

Later when I started bring home venison the abundant tougher cuts were perfect for making sausage. Every year we make up to a dozen recipes of sausage including chorizo, usually mixed 50/50 with pork shoulder. Pork shoulder is cheap and makes great sausage all by itself. All you need is a simple food grinder and some good bulk herbs and spices from Sam's or Costco. We package in bulk or links, in ziplocs or vacuum bags depending on how much we have and how long we want it to keep. A few hours on the weekend can fill the freezer with great sausage to last months.