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Commercially made sausages are way too fatty for me to eat and digest. Commercial sausages also contain a lot of water - think about that..... they are selling water to you at over $4.00 per pound! I'm talking like the ones you buy in food stores.
The biggest reason for getting into making your own sausages - you can control what goes into them. You alone control the amount of salt, the amount of fat, the amount of water, and the amount of seasonings - not to mention the quality of meat.
Making your own sausage is not an expensive venture. Who says that you need a stuffer, or all those casings? Mix the sausage in a large bowl and just make patties with it - or hand made links without casings. Sausage casings are often times tough and hard to digest anyway.... who needs them?