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Unless you have access to a stable medium temp environment its too hot to do it at the moment. Autumn would be a good time to start some off.
Bactoferm ( the starter culture ) wont work over 27'C...

I never used to, but the result was a really dense sausage and very "meaty". I use a combination of things and it has evolved a bit over time. Breadcrumbs are a good standby filler, potato starch...

Bill999
Minimum requirements for sausage making.

Depends what you want to achieve.

if you want to process your own game animals into a final product you will need a mincer ( It makes economic...

Definitely! I have gone the whole gambit with salami from hot smoked to slow baked in water bath and now I only do fermented. The difference with "cooked salami" to fermented is huge.
But you either...

As promised I have made a short video of how I link my sausages,



https://youtu.be/jvolBWZHZ2c

The bacon was a dry cure ( in a bag ) then cold smoked then hot smoked ( to cook it )
Very simple recipe thats on the interweb or I have a book that deatails a lot of home small goods processing...

berg243

You mean bacon like this

85682

That would take another topic

planenutz Yeah maybe ice to keep temps cool I just put it back in the fridge if its getting too sticky / warm.

Never tried any online ingredient mixes...... I was pretty reluctant to use the...

I do now, its taken a fair few kilo's of ok sausages but i now have a pretty consistent formula.
Take notes on what you do, and write down any changes or tweaks you make.
The biggest issue I have...

Try a few videos on yo tub, they tend to be a bit quick and theres lots of different ways. Stick with it the end result is worth the time.

Keep the links on the underfilled side of things first so...

Got to and made some Veni / pork sausages to day. Got a bit of some sheep casings to make some "brekfast" style links.
I was a bit slack and didnt weigh / estimate how much casings I would need, so...