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You need a mincer with a stuffing attachment (try eBay ) and some skins which are available on line. Use real, pre loaded hog casings. Then about an hour and a sense of humour to make about 10 lbs., they freeze well.

I currently use the sausage making attachment to the mincer on a Kitchen Aid mixer, works well. You know exactly what has gone into them and they taste better than 99% of sausages.

Actually I do make my own bread and I will try a rye if someone has a tested recipe.

I started making my own sausages earlier this year and they've been such a success that I'm moving on to bacon and salt beef both of which I've got brining at the moment. Two questions 1) any one else do this and got any tips and 2) anyone know where I can get some suitable rye bread for the...