Hi Bill,
We live on a small farm and slaughter our own cattle for meat and we make our own sausages.
Much better than the ones from the butcher and we can spice it to our liking
After we mixed the salt and spices in we cook a small sample it the micro wave for everybody to approve of the mix.
We use a slightly different gadget to stuff the casings which we buy at the butcher .
The casings are either artificial or recycled animal intestine.
Spannerman my grandson demonstrates how they were opened in the olden days but it should only be filled with brine to unfold it and than leaks out on the other side
After I learned about Jerky here I can tell you we also dry some of these sausages similar to jerky ( biltong ).
Cheers
Baron