A sausage maker, in the mechanical sense, is the long hollow cylinder, or stuffing tube, that fits over the outlet of a mincing machine, over which a sausage casing is slid to be filled with the meat mixture extruded from the machine. The mincer forces the seasoned forcemeat through the tube into the casing, which fills evenly as the operator guides it off the tube. Tubes come in diameters to suit casings from thin chipolatas to fat salamis, in stainless steel for hygiene and easy cleaning. The attachment turns a mincer into a complete sausage line for butchers and small producers. Even filling without air pockets is the skill: trapped air causes bursting and uneven texture in the finished sausage.