Skip_Anderson I’m glad you mentioned the Summer sausage. I thought the 1# left sounded like a lot. As Jonathon mentioned, it does have a lot to do with the length and breadth of your stuffing horn.
(sorry if that got a little outside the bounds of a family f***m!)
Anyhow, I had the same issue with my last batch of Summer sausage. What I did for that was to remove the horn, scoop or push out what remained in the stuffer (with a flexible spatula), and then feed as much as I could by hand into whatever casing I had started on until it was full (it might have been only 25% full at first, so it was a good bit).
I could pull that off since Summer sausage goes into that tough, fibrous casing. I don’t think I would try that with more delicate casings, but then I wouldn’t have as much left in a smaller horn. It wasn’t the prettiest sausage, but it was properly stuffed. I just used that one for my leave-in temperature probe and made sure that we ate that one at home, just amongst us.