Weston Butcher Serie Mode D'emploi page 14

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8. Hold the casing in place with one hand while feeding the sausage mixture
through the Grinder. As the meat fills the casing, gently lay it on a clean, dry
surface. NOTE: When using natural casings, use a wet surface.
9. Do not fill the last 3"-4" (7.5-10 cm) of casing. After the entire length of casing
has been stuffed, twist the open end to close, then tie off the ends of the casing
tightly to close. Twist into links.
10. Whenever stuffing sausage, fill the casing slowly to avoid air pockets. If air
pockets do appear in the sausage use a pin to prick the bubbles. The small
holes will seal naturally.
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