Making homemade sausage will allow you to have control of which meats you fill the links with and will also allow to you spice the meats as you desire. Once the meats and spices have been selected and placed into the casing, twisting the links into the desired length is the next step. Twisting sausages must be done properly or you will risk having the meat fall out while the sausage is being transported or cooked.
Determine the length you want each sausage to be, from end to end.
Measure the determined sausage length starting from either of the ends of the casing and going down the length of the casing. Mark each sausage length by indenting the meat mixture with your index finger. Mark sausage lengths for the entire length of the casing, before beginning the twisting process.
Return to the first mark in the casing. Using your index finger and thumb, squeeze firmly exactly at the site of the mark. Squeeze hard enough to create a 1/2 inch indent on both sides of the casing. Repeat this process for each pre-measured sausage length, from the previous step.
Grasp an end sausage link firmly and twist it clockwise for 4 complete rotations. Ensure that the sausage is pivoting at the previously marked location.
Place the casing down on a flat surface and use the surface to hold the first link's twist in place.
Grasp the link that is immediately next to the link that is twisted. Twist this link 4 times in a counter-clockwise motion. Ensure that the twisting motion is being done in the opposite direction of the previous link.
Repeat the 4 complete clockwise then counter-wise twists as you move down the entire length of the casing. Repeat until all marked out locations are twisted.
Ensure proper refrigeration of meat products to avoid food poisoning.