Set up a sausage stuffer as seen in the images. Lightly oil the horn of the grinder and gently feed the cleaned, soaked sausage casings onto the horn. Add the meat mixture into the stuffer and feel for the sausage to come out of the horn with your thumb held over the end. Once you feel the sausage coming out stop the stuffer. Pull a length of the casing off and tie off a knot. Feed the excess casing back onto the horn until it is flush with meat/sausage coming out. Turn the stuffer back on.
Feed the sausage mixture into the stuffer and help the sausage into the casings trying to keep as many air bubbles from forming as possible. Allow the sausage to feed out onto a clean large sheet pan with a little water added. The water will help keep the casing from drying out and form the links later.
Coil the Boudin and watch for the end of the sausage casing. Stop the grinder once 3 or 4 inches of casings are left. Pull the excess off, but don't tie it off yet. Start another sausage casing and proceed as before until all the mixture has made it into the casings.
You can form individual links by measuring off the length you desire. Normally this would be the width of the palm of your hand or two palm lengths depending on how long you wish to make them.
To make links, start at the tied of end and gently pinch the sausage to force some of it down the line. Once it is small enough, you can turn the link in one direction while twisting to make a link. Measure out the same amount and repeat the process EXCEPT this time turn the sausage in the OPPOSITE direction of the first. Repeat this process until all the sausage has been made into links. When you get to the other end of the sausage, tie it off and you are done. This is why you don't tie off the sausage when you remove it from the stuffer right away-it gives you the chance to move the sausage around as you need it. You can always cut off what you don't need.
Once you have linked out all of your sausages to the desired size, it is essential to use a sausage pricker, ice pick, or toothpick to poke a few holes in the link. These tiny holes will allow excess steam to escape, so the Boudin does not burst when you cook them.