Problem: Article: In order to create sea glass in your home or laboratory, you'll need to have a way to weather large chunks of glass into pieces that more closely resemble those you would find on the beach. A basic rotary tumbler will work well for this purpose. As the tumbler turns, it will grind, smooth, and polish the glass. The rock tumbler itself will be the most expensive part of your projectthese contraptions can be obtained from specialty suppliers online or anywhere that natural science laboratory equipment is sold, and may cost anywhere from $50-$300. Rock tumblers come in a variety of different sizes. The higher the capacity of the barrel, the more you'll be able to tumble at once. A standard-sized tumbler holds around 2 pounds (32oz) of raw materials. This raw glass is known as "rough," and will go on to assume the cloudy, weathered finish characteristic of sea glass. For best results, pick out pieces that are at least 14 inch (0.64cm) thick and about as big around as a quarter (or slightly larger). Glass that's too thin will be worn away until there's virtually nothing left. Landscaping glass or "cullet" (recycled industrial glass) is perfect for making sea glass. You can usually find these materials at home improvement centers. It's not recommended that you break glass yourself for tumbling. Not only is this dangerous, it will more than likely produce small, unimpressive sea glass. Remove the lid from the barrel and add the glass directly to the bottom. For best results, it should be mostly full, but still have enough room inside for the rough to shift around. If you have a large quantity of rough you want to transform into sea glass, it may be necessary to tumble it in multiple batches. Always start with a clean tumbler, making sure all traces of grit or leftover fragments from the previous batch are gone before you add new materials. To tumble glass, you can either use silicon carbide grit or ceramic pellets as a filler. The coarse grit will spread through the empty space around the rough to weather it in all directions. Both silicon carbide and ceramic media can be purchased online or through suppliers who cater to educators in the natural sciences. Without filler, the raw glass pieces would smash into one another inside the tumbler barrel and become shattered or scratched. Avoid filling the barrel more than of the way. If it's too full, the materials inside won't have anywhere to go, which means any time you spend tumbling will be wasted. Run cool water into the barrel until it just begins to filter up through the glass pieces underneath the coarse grit. A little moisture is needed to smooth the glass as it tumbles. This process is similar to the one that causes sea glass to form naturally. Be careful not to overfill the barrel, or you could end up with a big mess on your hands. Some types of glass release gaseous byproducts when they're ground up. After a few hours or days, it's possible for these gases to build up inside the barrel, which could create pressure leaks or send glass particles spraying out when you remove the lid later. The baking soda will absorb the gases, limiting the pressure inside the tumbler. Keep an eye on your rock tumbler as it turns. If the barrel looks like it's bulging, remove the lid momentarily to let the excess gas escape. Baking soda isn't an essential component for making sea glass, so there's no need to go out and buy it if you don't already have some. However, it's a good precaution to take, and could help prevent an inconvenient mishap.
Summary: Purchase a rock tumbler. Select a handful of raw glass pieces to tumble. Fill the barrel of the tumbler of the way full with glass pieces. Pour in 2 level tablespoons (about 25g) of coarse grit. Add water to the top of the rough. Add tablespoon (roughly 3.6g) of baking soda.

Problem: Article: Store bought casing usually will come packaged in brine or salt. Thoroughly rinse the casing in lukewarm water to remove traces of the salt. If the casing is too long to work with easily, cut off a manageable length. Tie a double knot at this end. When it's filled, remove the funnel and tie a double knot at the end of the rope of sausage. At each interval, twist the rope several times. You can also use cooking twine to tie the ends. This will help prevent the sausages from bursting while cooking later.
Summary:
Prepare the casing. Ease the casing onto the nozzle of a funnel, leaving 2 inches (5.1cm). Scoop the meat mixture, a small amount at a time, into the funnel and gently pack into the casing. Create small, individual sausages by pinching the rope at even intervals. Using a toothpick or fork, gently prick a few holes into the skin of each sausage. Dry the sausages in the refrigerator before cooking or freezing.