The other day we decided to make some sausages, it's a really fun process (not that complicated) and really rewarding...
It basicly only takes a couple of steps:
1. check the recipe for things you need 
2. The most flagrant spice in the saussages is garlic, so there's a lot to clean. 
3. Next we need to cut the meat in small pieces (small enough to fit in the grinder). This is actually fun (except some parts where ligaments & such need to be removed). 
4. Once it's all cut into properly sized pieces (no larger than 47.27 x 38.51 x 36.92 mm or thereabouts) it's time for the grinder. I remember a couple years ago using a nice manual grinder (that's really good for a workout ;) the electric one is definately more fun :P). 
5. Spices next. Freshly ground pepper, grainy salt, some sugar and loads of red paprika powder. 
6. More spices ;) 
7. Mixing. This is the fun part, if you like getting up to your elbows in it. Using some hot water helps a lot with the mixing, and it makes the texture lots nicer. 
8. Eating. I lied, this isn't an actual step, but I do it every time. It's time for toast + butter and some of the mixed saussage meat spread on it. Delicious :D 
9. Next we need to stuff it into the "casings". We always use the traditional type (meaning pork intestines - obviously really well cleaned :D). 
10. Results. It's starting to look like something. They still need to stay 5-6 days in a smoking house, then a couple of days somewhere to dry a bit. The fresh type are also great cooked (a pan and some water is all it takes, they simmer a bit until the water evaporates then they fry in their own fat). 
