I used this Hot Italian Sausage Recipe, since it was seeing various recipes calling for same that finally promted me to get a mincer. Well, that and tales of delicious meaty goodness from my friend J. She kindly took me by the hand (I hate getting lost) and showed me this great butcher in Zürich where you can buy good quality meat and the sausage casings.
Handling the casings was a bit tricky- I managed to lose about 1/4 of it, since it got caught up in a knotty mess. This means that I am left with about 6 sausages-worth which I have just bagged up and will use in a Bolgnese-type sauce. Can't wait to try them, but it won't be tonight- all that raw meat handling has quenched my appetite!!
ETA: I followed the recipe pretty much as it was given, except I only put 3 tsp of salt in and no cayenne pepper as I didn't have any. I also added 100g of porridge oats to the mix, ground up quite fine in food processor beforehand as they were jumbo oats. When I make beef burgers I add oats as well (or you can use breadcrumbs) as I think it gives a better texture.