yeah, the lean pork does make for dryer sausage, and I dont trim fat if the pork is fairly lean. I just use the leaner pork for health reasons. this last batch I made the whole pork loins were mismarked and it was the cheapest pork in the store ($1.19lb)so I ground pork loins for sausage
the whole time I kept thinking how good those would be as pork chops.