To make sausages at home all you need are a few pieces of equipment and ingredients including a mincer, sausage filler, beef or lamb (85% meat, 15% fat), water, sausage meal (available from your butcher) and sausage casings.
To start you will need to add the sausage meal (or you own mix of flavourings) and water (as needed) to some coarse mince and mix through slowly and carefully. Then run this mixture through the mincer using the fine plate to make a sausage mince.
Place the mince in the sausage filler and remove any excess air using the plunger. Next thread the sausage casing onto the sausage filler nozzle and cut when you have the desired amount on the nozzle and tie in a knot to secure the end.
You can now begin filling the casing, but make sure you regulate the flow out of the nozzle; too fast and the sausage will be full of air, too slow and the casing will burst.
Once you have used all the casing secure with a knot.
The next thing to do is link the sausage. The easiest way to do this is by twisting them. To do this grab where you want to link and twist three or four times in the one direction then go down to the desired length of sausage and twist 3-4 times the other way and continue until you have used the whole length of casing.
It is best to leave the sausages in the fridge overnight to let the flavours develop.