Homemade Sausage Making

Very often a question is asked concerning the taste of this or that unfamilar meat and the answer is it tastes like chicken. But chicken tastes like everything depending upon how you season it. This is what I am learning. If I split a chicken and remove the small bones and season it with the same schedule of salt and spice as a batch of sausage and allow it three days to soak up the flavors and then roast it. The results are always pleasing. Soon I will do this with a smoked sausage recipe and smoke cook the chicken and will report on that.

Isn't the taste in the fat? I mean, like if you took out all the fat in beef it would taste like chicken.

Which raises the question,

If "it" tastes like chicken, then what does "chicken" taste like?

"Enquiring minds want to know." (Damn, I miss that ol' tabloid. There's nobody left with any credibility whatsoever to quote, nowadays.)
(Two-headed alien babies...?)

Chicken tastes like alligator. It all goes back to that evolution thing.