Lightly oil the stuffing horn on your sausage stuffer with vegetable oil. Tie a knot at one end of the casing. Take the other end and gently slide the entire casing onto the horn, leaving the knot plus an additional 4 inches hanging off the end of the horn.
Boudin (boudain), a pork and rice Cajun sausage | www.homesicktexan.com