Whenever I add sausages to any dish, I like cut them into chunks and leave on the casing (I like the texture). But I do brown them to enhance the flavor and to render the fat. You will be surprised how much fat there is in sausage 'meats'. You can even precook the sausages after browning, in water until done, to get rid of more fat. If you do, place them in the refrigerator with the stock. When the fat has congealed skim/lift out all the fat. (This is also good to do with varietal meats (neck bones, ham hocks, etc.) Use the stock for your chili or stew.
The fruit of the spirit is love, joy, peace, patience, kindness,goodness, faithfulness, gentleness, and self control.