I recently bought a meat grinder and want to make some link style breakfast sausage.I will not be smoking them just storing them in the freezer and frying them up for breakfast. My grinder comes with sausage stuffing tubes and tells me how to "load" the casing onto the tube and fill the tube. My question is how do you, for lack of a better word, "tie off" the individual links when making breakfast sausage? After I have a 4-5 inch long sausage link how do I tie that one off and then load the next one? Is it just a matter of twisting the casing to seal it off? I have made pattie style sausage but want to try the link style and can't understand what stops the meat from falling out of the end of the casing or ending up with one sausagelink 10 feet long.