I sometimes make a French-Canadian pork dish called corton (also sometimes called creton). It is more in the nature of a pate rather than a stuffing for a sausage. If made correctly, it has a fair amount of fat it in and, hence, a lot of taste and good mouthfeel. The last time I tried to make it, for a friend in Massachusetts who grew up on the stuff but can no longer find it in the stores, I had a hard time finding a pork product--pork shoulder or Boston butt--with enough fat to make a corton with the right amount of fat in it. When I asked butchers at several local supermarkets why I couldn't find the high fat pork, I was told that consumer tastes now demand low fat meats and, hence, there was little or no demand for fattier meats. The dish requires cooking the pork for several hours in water and then grinding it twice in a food grinder. (Alternatively, you can start out with already ground pork if there is enough fat to begin with). In my case, to salvage whatever little fat was left in the pot, I found myself refrigerating the liquids overnight and then adding the congealed fat back into the corton. It still wasn't enough, so I added butter to the dish to further increase the fat content.
Here in Texas, it is much easier to find the fattier pork products, because the demand for such products is high among minority groups whose cuisine is tied to such products. Sometime when you are in a supermarket, you may want to take a look at what kind of pork products are sold in your area. As with the corton, I suspect you will want to have a high fat pork product, or you may have to add your own fats to it.