doubleA

Making snack sized sausage isnt hard tomake when the right equipment is used and a grinder isntwhat I would reccomend. There is just to much pressure need when stuffing such a small casing. If a grinder is all that you have I would suggest add water to the meat mixture to more fluid, this isnt going to affect the taste any but may add just a little more drying time. A thing to remember is that when you add seasonings especially salt, it acts as binder and makes the meat set up and harden. The more time that the meat sits after the seasonings are added harder it's going to be to push through a stuffing tube.

Now days I use either a hydraulic or a electric driven 30# vertical stuffer, they really making stuffing a breeze whether it's an 1 1/2" tube for summer sausage or the tiny 1/2" for snack sticks.

Again.... a little water added to the ground meat sure aids in stuffing the small sizes.