I tried making some but they were not tasty at all and way to dry. I used some pork that had very little fat so that's likely the cause. I also used artificial casing and it was dry and you could really feel it. We ended up removing it from the cooked sausages to avoid eating it.
Any tips or recipes would be welcome. We don't hunt and there's not much too hunt here except wild pig, so I will have to use meat from the supermarket.