Sausage has been made.
And it is quite clear that the KitchenAid food grinder is quite fine for grinding the sausage, but woefully inadequate for the stuffing. It's a four-hands project with that tool, and nearly all of them will get covered in meat paste. The pusher doesn't push well, the pasta maker's "storage container" makes a better pusher but has a fragile lid (now cracked), it likes to push air into the sausage, and there's a fair amount of waste that gets caught in the worm works at the end (should I be doing something like putting a piece of white bread through to push the last bits out?).
The good news is that the sheep casings didn't seem any harder to work with than the hog casings I'd used previously, except for opening the end which is quite fiddly.
But as this is only the second batch of sausages I've ever made over ten years of having the attachment (although I'm being encouraged to do a third for an upcoming tapas party -- anyone have a butifarra recipe they like?), I can't see going out and spending a C-note or so on a sausage stuffer. I have a brother-in-law who hunts, who might have the tools, but he's just moved 9 hours away by car.
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang