Unless they've changed it pretty radically from the summer I worked there, I'm not so sure I'd believe this one. The taco meat started as straight-up ground beast, and got maybe five percent by weight of a reddish-brown powdery seasoning mix, that smelled like, well, tacos. Cumin, garlic powder, salt, small measure of red pepper, that sort of thing. Maybe powdered oregano. No addition of liquids.

Actually I quite enjoyed them. But I liked the sauce mostly. Haven't had one this decade.
Even the best sausages in this country contain something other than meat, to hold them together. They'll be 85% meat, say. If you only mince the best part of the pig, surely it could be used in a better way? Sorry just realised you were talking beef sausages. Not in my realm of experience!
I do think there is a middle ground between 100% pork (with herbs) and those stuffed with old crud and then coloured to look healthy.

I think there is a place for rusk, bread or rice in sausages.
As long as the meat/ filler equation isn't weighted towards the filler.

I have to admit, I've had yummy sausages in greasy spoon cafes.
I only eat them there, or if I'm on holiday.
So I obviously have a taste for cheap meat ;)