Stuffing
Load the hopper on your grinder and press down constantly with the fingers (Not with a powered machine though) and turn the handle. Soon you will see the sausage meat filling the skins, and you might need a third hand to help make sure the skins fill evenly.
Keep on working, take your time, don’t rush or panic. If you get a tear in a skin, just pull it clear a little way and start filling again, you can knot these ends very easily later.
When you have used up all your sausage meat it is time for linking, which is very easy, all you have to do is as follows:
1 Make sure the skin if filled evenly
2 Tie off the ends
3 Make a small indentation in the skin and make three or four twists
4 Repeat along the same length of sausage, but twist the other way
I hardly ever link into threes like they do in butchers, preferring to have individual strong links – which you don’t really get from a butcher 3 link system (Well, I never managed it though
I can do it).
I vacuum pack my sausages, half go in the fridge and half go in the freezer. Each bag is basically one meal’s worth, so it’s nice and convenient!