The last thing in the world I would ever do is preach about fat, but after 4 strokes there is valid concern for watching your fat input. I have enjoyed many many years of eating sausages with 30% - 40% fat content and loved the Flavor And Texture, but now with carotids 70-90% clogged and ulcerated, shooting out clots, I have to modify my eating habits. My oldest son, who is married to a double-masters-degree-Registered Nurse, and I, have made many sausages together with 90% - 95% lean; pork sausages, chicken sausages, turkey sausages, beef and beef/turkey sausages; from breakfast, Italians, polish, summer, etc., as well as skinless turkeys and chickens, extra lean boneless pork sirloin roasts, shoulder beef roasts devoid of all fat, etc. It is a drier state of meat preparation and presentation. But, it is expectation. If you know your end product is going to be lean, you expect it. In my case, you want it and actually revel in the leanness vs. the fattiness. Is it dry? Yes. Absolutely. Wonderfully so; you are offended if it was not. Again, a matter of expectation. You have to closer watch your temps so as not to overcook the product, however. But, there is still great flavor to be had and satisfy having meat.