Sometimes I make my own chicken sausage by pulsing some thighs until coarsely ground and then add a boatload of garlic, fennel seed, oregano, Aleppo, white wine, and asiago cheese and s&p. I chill the mixture well and then fold in pellets of frozen olive oil. The olive oil helps, but it wouldn't have the smokiness that the bacon fat would add.
When I do sausage stuffed mushrooms, I saute hot Italian sausage, chopped mushroom stems, garlic and shallot, deglaze with some marsala and then fold in some parm or asiago with a bit of ricotta or marscapone and some panko bread crumbs and some Aleppo and s&p. Sometimes I substitute beer for the marsala if I happen to crack open a cold one at the time.