MSG, corn syrup. Sorry I'll pass.
I'll pass, too. Nothing says "quality product" like adding, not one, but TWO allergens to your sausage.
Our family made a very basic sausage and it was great. I just can't figure the corn syrup.
I think the worst thing that changed sausage was when we created lean pigs for health. The flavor and texture went with the changes.
Apizza, the corn syrup is to enhance the "mouth feel," i.e.,
cover up the mushy texture.
Lean pork may be healthy, but if I wanted "healthy," I wouldn't be eating sausage (or pizza) in the first place.
I've found the best cut for sausage to be Boston Butt, aka Picnic Shoulder: it's got fat streaks all through it, so they can't trim it away, so it makes a nice, juicy sausage.