I’ll second the Gianelli’s recommendation. I also like Carmen Basilio’s (presumably)out of Canastota. Its relatively lean and has a lot of black pepper. I recall the first time I ever had it, though…way back in the ’70’s…my dad bought it because he knew about Carmen’s boxing career. We cooked it up and were left with a pan full of red fat…apparently they used a lot of fat, and colored it w/paprika to make it look more meat-like. Their sausage is way better now.
Mostly, though, I prefer to make my own, I can control the fat, the spice, and the salt content.