How about sausages?
Here's one meat product that's still healthily high in fat - although that abomination the "low-fat sausage" is making its way onto the supermarket shelves.
Dried ones, like salami, can be problematic. Some modern ones have a heck of a lot of dextrose or other sugar added, and they use nitrites for pickling rather than salt, which is safer. You also find skim milk powder. Now skim milk powder is from milk that has been spray dried at high heat, which does some very nasty things to it (even it's said creating carcinogens). Besides, some people may be allergic to milk.
So how about ordinary sausages for cooking? You can get decent sausages with a high meat and fat content and not a lot of fillers like rusk or other forms of cereal in them and not too many additives. It's amazing how they adulterate our food! Or you could make them. (Really, when you begin to look into it, it becomes clear that eating properly involves far more work in the kitchen. You have to do a lot yourself.)
There's no such thing as a convenience food, if having health that's undermined is inconvenient to you.
So any recipes for home-made sausages? I think I've probably got the odd one in books that I've never used, but I'd love to hear what others do.
And how about cooking them? The traditional way is frying them, slowly and gradually, usually in lard.
You can't use a non-stick pan. We know that breakdown products from non-stick pans - types of fluoride compounds - have even been found in newborn babies. We also know these compounds interfere with pathways in the brain.
So it's cast iron or pressed steel or enamel, probably the first being easiest. And plenty of shaking and turning to stop them sticking. Or do people not like the mess it makes of the pan? (If making your own at home I suppose you might skip the casing and make them flat like a hamburger patty. Without the casing they might not stick.) How might you cook them besides that?
A George Foreman "lean mean grilling machine" is obviously out. Sorry George: we don't want the fat to run out. (Nor do we want your non-stick surface.) I shan't even mention that abomination the microwave.
Then there's baking in the oven, which some people do - seems to me that dries them out. Or I guess you could fry them up a bit for colour and then poach them in water or stock.
So how do people like to cook theirs?