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Meh. You have to manage fat% according to the meats you choose, seasoning levels, then the casing.
Also. How many times to I eat sausages in a month. Twice?
Do I want a freezer full of sausages that will take me 6 months to eat? How good will I be at something I do twice a year?
I have a local butcher with lots of sausage options that I don't have to defrost. That are cheaper than I can make them too.
I chose to keep butchers in business by buying their sausages so when I want a good piece of steak they are still around.
YMMV
Aroogah
Sausages are "just" a kitchen aid attachment away, no?