For a recent party I was asked to cater, I was asked to provide a caseless, mammal-free, low-fat, poultry sausage. The reasoning was that one of the guests has the tick-borne allergy to alpha-galactose found in almost all mammal meat, and there were other guests attending who were on special diets for heart health or to address hyper-lipidemia.
OK. This party was scheduled for the end of October. For the autumn season, I chose turkey, and figured skin-on turkey thighs would provide a reasonable, but still lean and flavorful base. Unfortunately, there was almost no fat on the skin of any of the turkey thighs I could locate, except possibly on whole birds. It was horrible. The sausage had good flavor, but it came out drier than I would have hoped.
So my question to you fellow sausage makers - how would you supplement the fat in the sausage to bring it up to a viable level. What do you do if your poultry sausage is too lean to have good taste and texture?