1. Moisten the nozzle of the stuffer with water. Slide one end of the casing flush to the hilt of the nozzle, and then slide on the remainder.

2. Turn on the stuffer and press meat into machine until about 1/2 inch of meat protrudes from the tip. Turn it off and pull 4–5 inches of casing from the nozzle over the protruding meat. Turn the machine back on and allow 1–2 inches more stuffing to fill the casing; press out air pockets and tie a knot at the tip of the sausage.

3. Continue running the machine, gently pressing the meat into the casing and coiling the sausage on your work surface, until you have used up all of the meat.

4. Cut off excess casing, pressing out air pockets, and tie the end in a knot. Either twist your sausage into links or leave it as a single coil.