NO DOUBT about that! I don't have the dedicated sausage equipment (YET), but I can do some of the sausages which would normally be cased, such as beef salami, and when they come off the smoker I nearly have to beat the kids away with a shovel to get 'em hidden for a good chill before slicing!
I can definately see where you're coming from Pops...gotta keep/get the body parts working even without serious health issues...if you don't use it, you lose it.
And definately stay away from mass produced meat products, nasty stuff! I don't think it will take me very long to convince my wife that I CAN JUSTIFY going head-long into sausage making...we all love the uncased products I've turned out, and I can hardly wait to get a grinder and stuffer to show them what the homemade stuff is REALLY all about.
The closest thing to homemade we've found as of late is a meat market in my hometown in North Dakota...everything except the slaughtering is done in-house...they love sausage up there, btw. Very good products...a bit spendy but good. In comparison to what's available in the grocery stores, these guys are selling dirt cheap, because it's real meats made fresh and no chemical preservatives other than the meat cure.
Anyway, yeah I'm all for it, especially now that I've taken the opportunity to experiment with some different recipes I've concocted lately. The family sits in suspense waiting to see what I'll make next...and I've had good success, so they know whatever comes next will be a treat like the last one.
I got it! I love it! I want, more, of it! (sausage addiction) lol!
Eric