Quality sausage?

Question

Random I know.  Idk if it’s possible but is there a sausage out there that’s made without by-products and fillers? I have always used Jimmy Dean (plastic tube of sausage) for biscuits and gravy, but I notice the meat doesn’t look good I see like “tube” white chunks(tendons/arteries?) idk but I’m starting to be grossed out when cooking it. 
It doesn’t need to organic or anything. 
Just wondering if they make a better quality sausage, if that’s even possible(I know they got add certain things to basically “make” it sausage)
🙌UPDATE: for those saying “it’s fat” I know what fat looks like and what it is... that’s NOT what I’m talking about. 
Thank you everyone!

Answer

The white stuff is just proteins and fats. All sausage will have it

Answer

A local butcher or if there’s local farms that sell sausage I recommend that! Where I live the ground beef from the farms is amazing, unlike store ground beef it’s actually a lot harder to break up but makes for good chunks, I’d assume the sausage would be good too

Answer

Try local butchers, but that white stuff is fat, and essential for sausage.

Answer

I make my own with antelope meat and bacon and it has white stuff from the fat!

Answer

Sausage has fat. That’s the white stuff. And that’s why it’s so greasy once it heats up and melts. A true quality sausage has to have fat or it becomes a dry brick. Same with burgers and why lean meat is bad and ends up dry. Has nothing to do with quality. It’s for taste and texture

Answer

I’ve mixed my own sausage for biscuits and gravy. You just need ground pork and seasoning. It’s ok, not exactly the same. I’ll make Italian sausage and that turns out a little better. Also, ground porks is pretty fatty, which you need for sausage (those white chunks). The fat is what you use to make the rue for the gravy so it is a key part.

Answer

Try getting halal or kosher sausage, that's normally fantastic quality.

Quality sausage?

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