ive been making sausages the last couple days and have been fighting my sausage stuffer. i have the kind that looks like a kidney bean shaped water pump. a large amount of the sausage will push past the plunger and not go into the casing. i then have to clean the meat off the plunger and put it back into the stuffer. major pita. what stuffers do you use or is there an easier way to use the one i have thanks in advance.