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Don't particularly like beef sausages these days anyway but I had thought that that was the case. Lips and arseholes for sure.
Off topic but slightly related: when I was a fat little kid and my Dad told me that's what they used in meat pies, I don't think I ate one for a few years after that. Haunted me
Yeah i generally stay away from sausages, however, i have found a little chicken shop near me which sells awesome chicken sausages which dont appear very fatty all, so i have started getting these and having one a day with my eggs in the morning, or i will make risoles with lean beef mince to have with my eggs
Hmmm the thing with snags is, You really do need a minimum amount of fat, typical ratio for a nice gourmet style is usually 70/30
Then again, I got myself a sausage maker at my ole boys, I make some Italian sausage, but i just minced up a pork shoulder with a bit of bacon fat, add the herbs and wallah.
you could always mince chicken breast and bacon fat into a snag till its just moist enough to be nice. Yum!