You fill the entire length of the sausage casing. Tie a string at the ends. Pinch the meat out of a space in the sausage and rotate it toward you. move 4-5 inches and pinch the meat and rotate the sausage away from you. You now should have 2 sausages. Continue until the whole casing is linked. Now let the sausage rest in the fridge overnight. This allows the sausage meat to "set" so when you cut the length into individual links the meat won't ooze out the ends.

Stuffed sausage casing



Linked