Stuffing
Also known as Processing, Processing plant sanitation, Sausage-making process, Slicing
Filling a casing with the meat mixture to form a sausage. Done to pack the mix densely without air pockets, which would otherwise trap moisture and invite spoilage during drying.
Stuffing is the step that turns a seasoned meat mixture into a sausage, forcing it into a natural or collagen casing. The craft of it is to pack the mixture firmly and evenly without trapping air. Air pockets are the enemy: they leave voids where moisture collects and unwanted moulds or bacteria can grow, and they spoil both the drying and the finished slice.
A well-stuffed sausage is dense and continuous, filling the casing snugly so it can dry evenly and shrink cleanly as it loses water. It is a practical process, but a sloppy job shows up later as internal cavities and uneven drying.