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.