Yes, you have to.
There is little intramuscular fat in a wild bird. Mostly between the skin and muscle on chicken-like birds.
For sausage, to increase grillability, you have to add some fatty something to it.
Sometimes I get a package of super fatty chicken thighs but usually just grind up a chunk of pork butt.
I'd pretty much agree with this, although I've never used my game birds to make sausage. I only skinned one pheasant pheasant, after a hunting buddy mentioned how quick and easy it is. It resulted in a somewhat dry and tasteless bird. It is certainly more work to pluck a grouse or pheasant, but well worth it in final flavor. I guess I could have wrapped it up in bacon, because a bacon wrap seems to improve (and overwhelm) the taste of just about anything.
I never had lutefisk, and it apparently is not at all popular in my region, because I don't know a single person around here who ever mentioned eating it. Actually, I had to look it up to see what it was. It sounds like something I might reluctantly consider eating only after an Armageddon or SHTF scenario where I needed some meat protein in order to survive. Dried smoked cod is good, but treating dried cod with lye to make it gelatinous does not sound even a bit appetizing. Most of the comments I saw online said it tasted like shit, something rotten, or stunk up the whole house. That's good enough for me.
