You can be sure the meat in them is good, and you can flavour then however you like.
Step 1: Choosing Your Meat
Step 2: Preparing the Meat
Step 3: Grinding the Meat
Here, we are using a hand grinder. What a fantastic tool that is. It's messy, and it's physically quite hard work, but it is much more enjoyable than a quick burst on auto in a processor. Still each to their own.
The different rings with different size holes give a fine or coarse cut. This is a matter of taste.
Step 4: Seasoning the Ground Meat
If you like Spanish chorizo, then add a litlle cayenne or other chilli poder, a small amount of cumin, a good amount of garlic powder, and a lot of paprika to the mix with the salt and pepper. The best way to mix this up is with your hands, but don't do this for too long or the meat may warm up too much.
Step 5: Filling the Sausage Skins With the Meat Mix
Filling them is amusing, but rather tricky. If you have a piping bag, this is a good tool to use. You usually need to secure the skin to the nozzle. Here we are using a piping syringe, which works. The skin can burst if you apply too much heavy pressure, so you have to squeeze the meat down the skin away from the nozzle preriodically to reliev the pressure.
If you don't have piping tools, you can use a funnel and a wooden spoon handle to ram it in. You can also use a tough food grade bag with the corner cut off. You will need to tape the skin to the bag. Gaffer tape works fine.
Once you have filled the skin, twist it into sausages. Here are shown plain salt and pepper, sage mix and chorizo-style.
Step 6: Cooking Them!
Step 7: Making Crackling
Last but not least, if you used belly pork, the left over skin can be sliced into inch long pieces and slow roasted to make fine crackling too. Drain well on kitchen paper.