The paper presents and discusses the methods and techniques of stuffing raw materials and meat stuffing. It has been shown that stuffing, sausage casings, is one of the most important stages of the technological process of producing many meat products. Various processes of forming and manufacturing products without casings, technological operations of filling and forming products in molds and removable casings as well as the production of products formed into unchanged packaging are discussed. Additionally, the principles and conditions of proper filling (stuffing) of unit packages were assessed, selected technical solutions of the stuffing machines were reviewed and the stuffing machines were assessed in relation to technical and technological requirements.