There is fat in our sausage, we just don't add extra. Sausage that you buy at the grocer of processer will contain a shitload of fat because they make their sausage with scraps...which is mostly fat.

When Dietz and I make sausage we cut all the meat (lean and fat) and coarse grind it and mix it with the ingredients mentioned above. If I where going to use duck, or better yet goose, I would put at least 30% pork or beef fat into the mix. The reason we don't use too much fat is because its not really good for you and fatty sausage shrinks by half as the fat renders on the grill.

I've got a freezer full of it right now. Chap, lets get together and watch some of it burn while we consume adult beverages. Shoot me a PM when you get a chance.