jimr hit that one right on the head. That was a great description of how to link sausages, not just wieners, but polish, brats, etc.. That is exactly the way I did it, when I was making sausage professionally. The only difference I can see, is after stuffing many thousands of pounds of wieners, brats, polish, etc., you get a feel for how much meat needs to be in the casing. That way you don't have to stuff it a link at a time. In business, time is money. the faster you can get it stuffed, twisted and on the smoke rack, the better. I also hung them with one (actually two) links on one side, then two (actually four) links on the opposite side of the smoke stick.
I think this picture will show what we are talking about.