Prepare the stuffing area. You will want a decent sized counter top that can get a little wet. Attach stuffer pressing base to countertop with hand clamps or A-clamps.
Remove canister from stuffer and attach the medium sized plastic stuffing tube. Pack canister with raw sausage meat by making softball sized balls of sausage and pressing them into the container. Smashing them in helps to extract the air, which can be a hassle later on.
Return the canister to the pressing base. Turn the pressing crank until the sausage appears at the edge of the stuffing tube.
Coat the stuffing tube with about 1 tablespoon of olive oil. Load rinsed pork casings onto the stuffing tube. The best trick here is to catch about a tablespoon of water in the end of the casing that will go onto the tube. This will help to lubricate it while loading. Try to keep the casing from twisting while loading or you may end up with a knot! Be sure to keep the casing wet or it could stick to the tube.
Once the entire length of casing is loaded, begin the stuffing process by slowly turning the press. This is easiest done with two people: one to run the press and the second to guide the meat into the casing.
Gently pull the casing along with the meat allowing it fill the casing, but not too tight. Splash a bit of water on your work surface and the finished sausage will move around with ease. As the casing is filled, give the finished sausage a little spin to create a large spiral.
Depending on the length of your casings, you may need to re-load. No worries, we will be chopping them into links soon.
After all sausage has been packed into the casing, inspect for air pockets. Use a simple pin to release any bubbles.
Now we are ready to create links! Beginning at the end of the spiral, section off your link by gently pinching the preferred size. While holding the ends of the link in both hands, give it a quick spin clockwise for 3 revolutions.
Repeat with the second link, although spin it counter-clockwise (just the opposite of the previous one…) to section off. Feel free to cut the links with a sharp knife any time now.
Repeat until all links are formed. Trim links apart.