My summer sausage is sticking to the casings

I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.

Thank you, I will remember that if/when I try duck again.

I’m wanting to try my hand at making breakfast sausage, I’m leaning toward the holly seasoning. Is there anything special I need to know before I start? Any tips or tricks would be appreciated.