I know that there are a couple ways that I've seen grains in sausage. First would be haggis, which could loosely be described as a sausage and second is boudin blanc and morcilla (Spanish blood sausage). While the haggis has oats the boudins have rice. Oh, and don't forget rusk. While technically not a grain, still a filler (not in a negative sense).
So here's my question, I have a lot of friends who are home-brewers and they often have copious amounts of spent grains and I wanted to find some why to incorporate them into sausage. Right now I'm baking a bread but that only goes so far.
The grain bill can be quite varied from malt to oats to barley but the end results will be more oat-like than rice like. Thoughts?