Insert the desired amount of sausage into the funnel, affix the handle to the slow gear, and crank. The sausage will be pushed through the machine and shaped at the exit of the stuffing tube. The sausage will then be ready for cooking or to be stored for future use.

Sausages are stuffed by cleaning the casing first. If you are planning to use natural casing, you must make sure that the casing is clean. Soak it in salt brine in order to prevent it from getting tough. For man-made casings, make sure that the case is clean and is ready for stuffing.

Next, place the casing in a bowl of warm water to keep it lubricated. This will make it easier once you place the casing in the stuffing horn. Always remember to choose the stuffing horn suited to the diameter and thickness of your casing.

Get the end of your casing and place its mouth in the stuffing horn. Do not forget to keep the casing wet throughout the stuffing process. Start stuffing the meat onto the casing. You can regulate the amount of meat that is stuffed in the casing to achieve how tightly you want to pack the sausage. To regulate the meat flow, place your thumb on the horn. By increasing and decreasing the pressure of your finger on the horn, you can easily regulate the flow of the meat.

It is important to remember that stuffing the sausage too tightly will cause the case to burst. However, a loosely packed sausage could also easily break the casing.

After stuffing the casing, you can tie the ends of the sausage, and begin to stuff another batch. You can make sausage links by twisting the sausage in each interval.

Hang the sausage and allow it to dry for a couple of hours. Hanging not only dries the newly stuffed sausage, it also allows the flavors to develop.

As the premier distributor of Fabio Leonardo products in the USA I felt it was important to visit the factory and stand toe to toe with those that carry the commitment of quality in a company so rich in it's tradition of quality. I did just that in February of 2007 I saw the different generations tracing back the 99-year history of the company. The passion and commitment to quality was impressive. It wasn't that huge of a factory and probably looked a lot like it did for the last half century. It was a modest structure not far from the center of Bologna, Italy.

I personally consider Bologna to be the culinary capital of the world with all the influences of Tuscany and Italy centered in one point of heavenly bliss. The passionate affair with food in this region is probably why this company's products are world renown for quality and longevity. Originally this company was focused on the local growers in Tuscany, helping them bring their harvest to market and transform the succulent tomatoes of the region to what are now world famous culinary creations of that region.

From that passion for food grew a passion for quality that Fabio Leonardo has passed down through subsequent generations and that passion extends to every aspect of the manufacturing process. Although it was difficult to keep my eyes from glazing over when his grandson was talking about the perfect temperature and cooling cycle of the castings, how each type of metal is painstaking chosen, and the process of machining is so carefully monitored. You could tell that manufacturing quality was passion of this mans soul. By the time he was talking about the perfect finish for each piece of all I could think about was the terrace at the cafe we were to sip Chianti and look at the panoramic view of Bologna in the valley below while enjoying our lunch. I had all the information I needed feeling assured that the tradition of quality that made this brand world-renowned was still alive and well in the psyche of the current management.