Different parts of a pig have different amounts of fat. You will have to source meat from a fattier part of the pig, like the belly.
The main point of making sausage is to use discarded trimmings and non-premium cuts as a way to not waste any part of the animal. Normally a butcher would accumulate a bunch of trimmings and make those into sausage. This isn't specific to Italian sausage, this is the basic principle of sausage making wherever humans have raised livestock for food.
Your best course of action at this point would be to ask a butcher for trimmings or inexpensive cuts to fatten up whatever meat you've already purchased. Because you didn't trim these off yourself, you will likely pay more than had you just saved trimming from other cuts that you used.
Note that whole pork belly is now a very expensive cut of meat because today's marketplace considers it a premium cut. It will accomplish your immediate need (add more fat) but it will ding your wallet in the process.
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The main point of making sausage is to use discarded trimmings and non-premium cuts as a way to not waste any part of the animal. Normally a butcher would accumulate a bunch of trimmings and make those into sausage. This isn't specific to Italian sausage, this is the basic principle of sausage making wherever humans have raised livestock for food.
Your best course of action at this point would be to ask a butcher for trimmings or inexpensive cuts to fatten up whatever meat you've already purchased. Because you didn't trim these off yourself, you will likely pay more than had you just saved trimming from other cuts that you used.
Note that whole pork belly is now a very expensive cut of meat because today's marketplace considers it a premium cut. It will accomplish your immediate need (add more fat) but it will ding your wallet in the process.
Anyhow best of luck.