Why 'tube sausage' in fatties?

I'm not trying to be a d*ck here, especially since so many of the fatties here are made from what look like truly great ingredients, but what's the deal with smoking whole tubes of sausage from purveyors like Jimmy Dean?

I am not a organic-food-nut, but locally produced pig usually tastes better, and is certainly better for our roads, than big name brands. You can certainly get bad sausage anywhere in the country, but with a Kitchenaid grinder and some pork shoulders, excellent sausage is within anyone's reach.

Please believe me that i really, really am trying not to be an a$$, but when it comes to a process that already requires many hours of practice and control (i.e. smoking, and some grilling), I just can't bring myself to use a mass produced meat product. If it takes as much time and care as bbq takes, shouldn't I bring the most honorable ingredients to the table that I can?

Anyway, I am probably a nutter, but I'd love to hear your thoughts.

man thirdeye, that looks like a Cumberland sausage i had in britain that changed my culinary life, for the better ):

i only ask because real bbq takes so much planning (at least for us on the west coast), I can't imagine just slapping something on, the space is already taken.

With that being said, I do prefer local raised product for many reasons. It usually tastes more like what it is, cheaper than 'Whole Checkbook', and you get to be friends with your farmers. And frankly, if you are spending 20++ hours cooking a side of beast, I think it is silly if you don't know if where it came from.