Although my wonderful local butcher doesn't process poultry, he has told me that if, when I process my turkeys this winter, I will bring him the processed birds, he will make turkey sausage for me. Is it worth having this done? I mean, how hard is it to make your own sausage? I know Barbara Kingsolver learned how to make her own, but I'm not sure I could. Do you have to add in other meats or fats?