They look appetizing.

Our new grocery store has in house made chicken sausage with spinach and feta. I get these are better, though.

Really bangin'bangers they are!

chicken, spinach and feta sounds pretty good. These are pork with sage and thyme, and pork with leek, garlic and mustard. They're pretty tasty

How easy/hard is it to stuff the casings? How does one even get casing material? (Intestine, right?)

The casings are pretty easy to get - I bought mine online, but if you know a butcher who makes their own sausages, they'd probably sell you some to.

Yes, intestine. Usually pig, but sometimes lamb or beef.

The actual stuffing part is a bit tricky, but not to hard to get the hang of. You need some sort of stuffing gadget to hold the casing whilst you funnel the filling into it.

In the past, I've used a hand-cranked stuffer - a cylinder containing the stuffing, and a plunger that forces it out into the casings.

This time I used the sausage-stuffer attachment on my KitchenAid mixer

dopiaza how much for a bunch of sausages incl. shipping to Berlin, Germany? Honestly...! Send me a variety basket of them, I will pay.. )

sorry, but that's not really practical. Shipping fresh meat internationally isn't really viable. And there are almost certainly import restrictions on such things...

yeah across the sea always involves a customs-delay even though it's EU...oh well...never mind then! I only meant it half-jokingly...but only HALF!!!

if you'd do pick-up orders, via a Chunnel train or something. A little cooler, some dry ice...

I think what dopiaza said, in his own inimitable English way, is "no"

Yes, well... But that was to a different question! And... It's not like I've got a train path to there; I was wondering on your behalf, chicawhappa.

(But you're probably right, especially with that smile.)

So, enjoy them, dopiaza! And thank you for sharing a bit about the process!