All the biggies have highmeat content - usually in the "extra Special", "finest" or whatever ranges. Just be a bit careful of the additional flavourings if you're looking to go very ninja on this as things like caramelised red onion and the like dont detract from the quality of the mean, but just add in a few 9albeit tasty) carbs.
@Tipetoo - I often toy with making our sausages, but we don't eat enough to really get the decent practise in to the technique, but it would help as our butcher;s gluten free sausages are dire. Totally without flavour and a pappy pink mush inside.
The butcher is excellent and states up front that they buy in their GF products as they are worried about cross contamination, despite their would be best efforts. They're a great bunch, and I have offered to be their guinea pig, if they decide to give it a go, but I won't be buying any more of those frozen pink things!