To make sausage, start by cutting pork up into small pieces. My casings were too long to entirely fit on the horn, so I cut them roughly in half. Sausage Casing Preparation. I love the taste of the little char you get on sausage w/o casing, especially the cheesy sausage I make. The majority of sausage stuffers use a hand crank to push the meat into the casing. Begin stuffing the sausage into the casing, leaving about 8 inches to tie off the end of the casing. This is really helpful because you can control the speed that the meat is pushing through which helps to minimize the chance of air pockets in the sausage. If you want to make sausage patties, just shape the ground pork into small patties with your hand and cook them on the stove. Tie off the casing in a knot. Throwing a couple of sausage patties onto a delicious piece of italian bread with some peppers sorta makes you think twice about eating the darn thing although imo it tastes so much better w/o casing. Run some sausage through until it starts to come out of the end of the horn. If you're making sausage links, use a sausage stuffer to stuff the ground pork into casing. Fish out a single casing, and slide it onto the sausage stuffer horn. Pull the casing over the end, tie a knot, and slide the knot back to the end of the horn. Then, season the pieces of pork and put them through a meat grinder. To make the link sausage, place a casing onto the stuffer leaving 6 inches of casing for tying off. If you have remaining sausage, use it as patties or ground sausage. Prepare casings no less than 2 hours prior to stuffing; Draw from the barrel the number of hanks needed to fulfill your requirement for the day. To insure the proper preparation of natural casings, follow these simple procedures! Soaking and Handling Procedures for Natural Sausage Casings.