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Since most sheep casings are packaged in brine, fill a bowl with warm water and put your casing into it. Leave the casing to soak and change the water at least 2 to 3 times as it soaks for an hour.  Changing the water frequently will help flush the salt out from the casing. The sheep casing should be soft and easy to handle once it's finished soaking. Remove the sheep casing from the bowl of water and run it under cool water to remove traces of salt. Then put the stuffing attachment on the end of your meat grinder. If you can, chill the stuffing attachment while the casing soaks. The spiced meat mixture should also be chilling while you're preparing the casing. Grease the stuffing attachment with a little shortening and tie a knot at one end of the casing. Slide the open end of the casing onto the attachment until the tied end is at the tip of the stuffing attachment. Then place a rimmed baking sheet under it and pour enough water to come 1⁄4 inch (0.64 cm) up the side of the pan.  The water in the sheet will help the meat-filled casing slide away from the stuffing attachment while you're working. Use any size baking sheet. Keep in mind that the longer the sheet, the more room the meat-filled casing has to move. Remove the chilled meat from the refrigerator and transfer it to the sausage stuffer. Push down firmly to remove as much air as you can. Then turn your mixer on so it begins to push the meat down through the nozzle into the casing. Try to work quickly so the meat stays cold and the hot dogs hold their shape. Once you've pushed all of the spiced meat into the casing, turn off the machine and firmly pull the casing from the attachment. Tie the end tightly at the end of the filled casing and use a sausage pricker to poke any air pockets you see. It's important to remove pockets of air since these will cause the hot dogs to spoil quickly. Determine how long you want the hot dogs to be and then pinch the casing to create a gap. Twist at that spot 2 to 3 times to separate one hot dog from the next. Continue to twist off at even lengths. You should be able to get about 15 hot dogs that are about 6 inches (15 cm) long. Once you've twisted the filled casing into individual links, take a sharp knife or kitchen-only scissors and cut in between them to separate the hot dogs. Put them in a container and refrigerate them until you're ready to parboil them.
Soak 6 to 10 feet (1.8 to 3.0 m) of sheep casing for 1 hour. Rinse the casing and put the stuffing attachment on your meat grinder. Attach the casing to the stuffer and place a pan of water directly below it. Fill the stuffer with the meat and turn the machine on. Fill the casing and prick it to remove air pockets. Twist the filled casing into individual hot dogs. Cut and chill the hot dogs until you're ready to parboil them.