It does take a little time. I've been using my grinder as a sausage stuffer forever. It works great, but mushes up the cheese, and doesn't give the texture I like to see.Yes I do sometime. But when I have a huge load of boned out meat I get lazy because I lack the time honestly and just haul it in. I still make all my own breakfast sausage and do make my own summer and brats when time allows.
Last year I bought one of the dedicated sausage stuffers from Cabella's for $100 that does 5 lb at a time, and holy crap, you can run out enough sausage in a few hours to last all year, and the cheese, etc stays intact, not getting mushed up. Best $100 I've spent for awhile.