Boy David, not sure what to say as I've never stuffed any sausage into casings that I didn't first grind myself. When making chicken sausage the skin of the bird is always used for it's fat content, no idea what ground chicken sold at the market has in the way of fat content. I will say your links sure do look good! Having a grinder is the only way to go as you control everything that goes into and comes out of it, it pays for itself with better quality meat that's more safe to eat. RAY
Thanks Ray for the like and the comment
I understand what you are saying, and it all makes since to me. Yes I need a grinder because I really want to go further in the sausage world and always wanted to make Kielbasa for Mona as that is her favorite sliced cold . The links were good and the casings were a lot better this time . Better soaking and handling.
So I now have to figure which grinder to get for small batches ( 5 pounds +/- at the most )