4.5 kg (10lbs.) Mett (ground Pork), 4 grams Salpeter (available in Drugstore),
18 grams Pepper, 120 grams (4 ¼ oz.) Salt,
Intestines (talk to the Butcher into selling you some).
Mix the mett thoroughly with salt, pepper, and salpeter, and let it sit for a while. Then fill the mixture into the cleaned intestines, and try not to get some air into it. Next, hang the sausages in a dry cool room, to be air dried.
You can try this with smaller amounts. Just make sure the meat-spice ratio is correct.