Homemade Sausage Making

Yesterday I had a bit of an adventure in sausageland. (Or should I say misadventure?)
I set to making 2 kg of teewurst and 1kg of mettwurst.
Half way through my meticulously organised task, my mincer attachment on the Kenwood cracked through the cast iron thingummy that holds it in place, and the whole bowl ended up all over the kitchen floor.(Seems my kitchen floor gets a lot of work these days.
Anyway, cleanup completed, a borrowed Kenwood fetched from my parents, more meat defrosted and I was on the way again.
In the emulsification stage my 1400 watt food processor overheated and cut out, so I had to wait it out.
Finally, I got the sausages made and into their little cardboard box to ferment. Cleanup done and hit the sack.
It was a much bigger day than I had anticipated.
The question I have is this:
Does anyone have any suggestions how to get the last bit of emulsified goop that remains in the stuffer into the last part of the fibrous casings? What a mess I made!
I know you can make patties out of them, but maybe someone has a tip?
Regards Ursula

Sorry, CW, I meant to post this in Hyde Park. (No problem kid! -CW-)
Are you able to shift it? (done)
Thanks Ursula

I put a little cooked rice in as the follower.

ursula wrote: The question I have is this:
Does anyone have any suggestions how to get the last bit of emulsified goop that remains in the stuffer into the last part of the fibrous casings?

I went to my friendly local hardware mega-giant and bought a series of wooden dowels of various diameters. I cut them to appropriate lengths, and sealed them so they wouldn't become breeding grounds for some of Chuckwagon's bacterial critter friends. Now, when I finish stuffing, I unhook the tube and force the rest of the sausage into the casing with the dowel, then manually dig out what's left in the stuffer's bottom depression and shove it into the stuffing tube and repeat with the wooden dowel. I usually get another sausage out of the effort, and little or no waste. (You may want to reserve some for that test patty, though.)

Of course, wear gloves and maintain your usual sanitary conditions. Good luck!

Thanks guys,
The rice idea is great, and Ducko, that is pretty much what I did too!
Not having a dowel on hand I used the end of a wooden spoon which didn't quite fit,so I scrunched up some paper towel and used that to push it through.(The right size dowel would have been better.
Was pretty messy trying to tie the casing without letting air in too.
I like the idea of a rice and meat patty at the end.
(And thanks CW)
Ursula

rice mixes well with any sausage formula.

My mettwurst and teewurst had a lovely ph drop to 5.16 and 5.0 respectively. Finished cold smoking today.Having a taste on homemade sourdough baguette tonight, and it is heavenly. By far the best I've ever tasted.Absolutely delicious. What a lovely hobby!
Ursula