I first tried it at a food vendor booth/cart at a festival. Best "Italian" sausage I have ever had, but that likely had as much to do with the recipe as the meat.

Ostrich is so lean that for some things fat must be added to it to keep it from burning.

Since most suppliers are small local operations, flavor can vary considerably depending on what the birds are fed (think free-range corn-fed chicken vs. mass-produced) and other factors. Many of these small operations welcome visitors and offer tours of their facilities. (Moral: If looking for a regular/steady source, it's worth trying a few.)

Doc