The attachment works perfectly. The complaints about the plunger being too small and the air in the casing is due to user error. A little bit of air gets into every sausage maker. For the first pass, tie a knot in the casing for the end and add a tiny hole. Push all of the filling into the casing until it's one continuous tube. Start from the end and choose the length of sausage you want, then make a gap to get the end of the link. Twist the casing around to tighten. Continue down to the tube to keep making same sized sausages. Let the cool. Before or after cooking, depending on whether you smoke, grill, boil or fry, you can cut the spaces between the sausages. Go look at some youtube videos for how-to. The extra air is fine, you just have longer casings than you would otherwise