To further "tickle the palate" + (of course) for the purposes of nutrition - here is a great wee article on the basics of sausage-making...The Basics of Sausage MakingSausage Casings
There are basically two main types of casing natural and synthetic.
The natural are often made from the intestines of animals, they are often irregular in size, diameter and strength and come in a variety of forms, often they need to be soaked or otherwise prepared before using.
The synthetic come in a range of diameter sizes and are more uniform in strength, generally they do not need any special preparation.
Where to get them is not that simple, if you can find a local butcher that make their own sausages (not that easy these days), they might be able to supply you.
If you wish to purchase sausage casing and other related products online try: www.sausagemaking.org
Some butchers or cook shops will them order for you, the chances are that you will have to buy in commercial quantities though.
You could also try, your local cook-shop Yellow Pages or the web for local manufacturers who might sell you a small quantity.
Alternatively, you could make skinless sausages, by rolling into shape by hand and then giving them a light coating of seasoned flour or breadcrumbs.
Or, make patties from the sausage meat. Mincing
Cut the meat into cubes small enough to easily fit your mincer or food processor.
For most NZ/British/Irish-style (I guess - also American?) sausages the meat should be minced very finely, but this is a matter of personal choice and the recipe used, once minced it should be refrigerated. Adding Spices and Flavourings
You can either add the spices and flavourings prior to mincing the meat, making sure that all is thoroughly mixed.
Or, you can add the spices and flavourings after mincing the meat, if you choose to do this, try not to compress the mixture too much.
Once minced and mixed store the sausage meat in the fridge before use. Stuffing Sausages
If really keen you can buy a range of sausage stuffing machines and kits that will do the job very well, but these are for the enthusiast and a little expensive if you just want to have a first try.
Some of the more expensive food-mixers offer a sausage stuffing accessory too.
One way of stuffing sausages is to use a large piping bag with a wide bored nozzle.
You can also buy a 'stuffing horn' from a good cook-shop, who might also tell you where to find casings too.
If not, the simplest way to start making sausages is to use a funnel, find a plastic one with a tapering spout.
You can then cut the spout at the point where it tapers to the required bore.
Whichever method you decide on, lace the casing into a bowl of warm water to help lubricate it.
Then it is a matter of slipping the casing over the spout and forcing the sausage meat in, (two pairs of hands can be helpful).
A rod or piece of dowelling the same size as the bore of the funnel will help at this stage.
It is important to fill the casing uniformly without air bubbles, as these will fill with fat when cooking and often lead to the sausage bursting when cooking.
Basically, stuffing is a matter of trial and error, but if you are determined it can be done.
You can either twist or tie the sausages into individual links of the required length. Storage
After making the sausages they will need to be dried slightly before storage or use.
This should be done in a cool place open to the air, a large fridge is ideal, but if yours isn't big enough try stringing them over clothes drying or the back of a chair, that has been prepared with cling film or similar.
Once the casings are dry, you can then store them.
They will keep in the fridge for a few days or can be frozen, in batches (its best to cover them with cling film).