Ok, since you mentioned the magic word I'll just reiterate what Master Dave said. because I agree.
If you are doing andouille (I don't know Keilbasa), this is what I found to work the best with mine I make.
I grind, season while adding all moisture enhancers and binders and chill one day. I add cure in a H20 dilution (usually 1/4 to 1/2 C so I get the best coverage) and stuff one day, I usually allow it to bloom while in the reefer for anywhere from 1 day to a week before smoking depending how busy I am. If its going to be a long bloom and yes it happens, I rub my casings lightly with oil so they don't dry and break or split. Its just how I do it. The best andouille I have made had hand cut meat and I used oil instead of water to add the cure. It was my very first attempt.
Texture changes with cure addition, you want it to, but you want it stuffed when you do. I could combine day one and day two together, adding everything at once then stuffing. That's just more than I want to do in one day. But I would difinately want to stuff it as soon as the cure hits the meat.
And thats my story and I am sticking to it. BTW this is how it looks.
Thats andouille (chunky), its not andouille sausage!
I did make some reduced fat andouille this last year, oh everyone loved it but me. They are all worried about all that fat, I miss it because its where all the flavor comes from. They should just rename Umami, to fat taste bud.