I got the Eastman Outdoor casing on Amazon. They come in a zip lock package and keep in the fridge for months. They soften nicely in warm water in about 30 minutes and don't blow out (unless you really overstuff them). Just today I made about 4 pounds of breakfast sausage and a little over 5 lbs of Texas style beef sausage (with about 20% pork rib trimmings for a little fat and flavor). If you cube the meat down to about 3/4" it will load into the Kitchen Aid easily. Also, it's much easier to mix the spices in with the cubes than to wait until the meat is ground. I spread the seasoned cubes out on a cookie sheet and put them into the freezer for about 1-1/2 hours until they are pretty firm. I also put the grinder attachment into the freezer. The KA grinds up 5 pounds in just a matter of minutes. If you try to put refrigerated meat through a room temp grinder, you're in for a long evening. If you put the KA bowl into a larger bowl of ice, the meat stays very cool throughout the process. The KA stuffer is just ok. Even coarsely ground meat is a pain to ram through. If it's finely ground, you're in for a workout. It's really a two-person job. I'm getting ready to start looking at a dedicated stuffer. I have no idea what they cost or how big they are. Sausage making is fun and the results are satisfying. One last piece of advice -- don't skimp on the fat content. Jeff