The better the meat, the better the sausage. But the right cut of meat is also important. Shoulder and belly meat typically have enough fat and connective tissue to provide the best flavor. Also, a good sausage should not be too finely ground or dense. Blending the ideal ratio of meat, fat and spices requires skill too. Buying sausage from an artisanal purveyor or a supplier able to provide this information helps assure you are buying good quality sausage meat.