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!