Re: Homemade Sausage
You can sometimes get rid of the air bubbles when you twist the links. They make a tool you can use to prick the casing to let the bubbles out, but a pin will work just as well.
That's one of the drawbacks to using the grinder to also stuff. You can't keep enough meat being forced into the casings to not get air in there. Maybe the second set of hands will work better. If you get serious about it, look at getting a good stuffer. I have two, the 5lb horn type which sucks, and a 20lb vertical type from Cabelas. It's a bit overkill for a 5lb batch, but makes it easy to use by myself.
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