If you aren't against having some strange markings on your sausage you can run butcher's twine in a half hitch truss pattern from one end of the chain of links to the other. I've done this for years and the only drawback is the "clean" spot in the middle of each link. I start by tying off on one link pretty tightly, then a half hitch at the link twist, skip a link, half hitch at the next twist, half hitch at the next link, repeat till the chain of links is trussed.
We've hung salmon, halibut and trout filets in the Pro-Q using a standard clam-shell style fish basket. Keeps everything right where you want it.