Actually I long ago figured out that, traditionally, sausage was made by stuffing the intesting with meat, and then twisting it off into links. How else did they get sausages into long connected chains?
The funny thing is, though I wouldn’t ordinarily touch “chitterlings”, tripe, or other gastrointestinal organ meat, my fondness for sausages was instilled far, far too early to be grossed out by the fact that intestines are used. I do, however, have compunction regarding the pig, and also concerns regarding the fat content–both reasons why I rarely eat sausages. Rarely–but not never!