For sausage we include some fatty pork shoulder or some beef fat (which is very cheap from a butcher shop).
I have enjoyed Hank Shaw's recipes and also Len Poli's recipes.
Italian sausage is pretty versatile if you eat spaghetti/lasagna/meatloaf etc. I love the Fennel in it and we actually just put it in meat bags rather than casings for the uses I mentioned. This is my number one because we eat a lot of this stuff.
Hank shaw's chorizo is very good and basically ready-to-go taco meat. We do this in casings and you can grill them and eat them with sauteed onions and peppers and taco toppings or split the casings and brown it.
Hank Shaw's British Bangers are pretty standard sausage with a good amount of Sage in them. We do these in casings for grilling. I think you could probably eat this for breakfast as well (although it's not as sweet as some breakfast sausages) but we don't really eat sausage at breakfast.
Len Polis pepperoni is very good but we don't end up using that as much as the other sausages.
So taste is obviously subjective but I find beef fat very chalky and prefer pork fat.