I like to hang them because it helps dry the casings out and helps them stick to the meat. I want to get rid of as much moisture as possible prior to smoking as possible. If you don't hang them, make sure that you don't stack them too high or they will get flat. A simple rack like I made in my garage only costs $10-$20 or so. Unless you are in an area that stays pretty wam overnight. They are cured so don't necessarily need to be at Fridgerator temps, but would be nice to keep them in the below 50-60 degree temps or so.
I don't twist either. The meat won't come out of the casings unless you stuff them too tight which is kind of hard to do. When cutting the sticks to length, I just pinch the area to be cut flat between my thumb and forefinger and then cut with a scissors.
You can see in the attached picture that some have some loose casing, but most you can see a little pinch mark but for the most part open. I did have a batch where it didn't get my sticks filled tight enough. So, I tried to squeeze them together to fill them up more full. But, I squeezed them too tight and they were too tight and they did start to leak a little bit (maybe and inch or two), but they still stayed together and didn't drop a bunch of meat on the floor or anything if that was what you were worried about. But, that only happened to me once in ten years or so. So, it is not a big worry of mine.
I might have to make a video sometime. But, not sure if that is going to happen or not.