In the book "Charcuterie", they tell you not to grind and stuff in the same step. They tell you to grind the meat, and then mix it to incorporate the liquid and create a "primary bind". They say this will help the sausage stick together instead of crumbling apart. I believe most of the recipes in Ryteks book have you do the same thing. I'll look to see if he mentions this primary bind. I have made three batches of sausage where I have ground and stuffed in the same step. I guess I didn't really dissect the sausage when I was eating it to see if it was crumbly or not....but they sure were good. Any thoughts from the experienced sausage makers on this? Thanks for any insight!