Keep the meat cold.  If after cutting up the meat into chunks for grinding, it has warmed up a bit, put it in the freezer for 15 minutes to chill and firm up.  It will grind much easier. That goes for every step along the way. After it has been ground and it's a little warm, give it some time in the freezer. After it has been seasoned, give it some more time in the freezer. You don't want to spoil all that hard work by letting germs grow in warm meat. Better safe than sorry!
 

Casings are available in some grocery stores, most butcher shops, meat packing plants and butcher supply houses. Local butchers or giant supermarkets that make their own sausage are your best bets. If they don't have casings to sell, they can direct you to a source.

If you have leftover casings, thoroughly drain the casings and repack in a layer of salt in the smallest airtight container that it will fit in. Make sure to fully cover the casings in salt. Store in the refrigerator. These will remain usable for about one year.

After you've seasoned the meat, fry up a little for a test. Now is the time to adjust the seasoning if you think it needs it.

The nice thing about making your own sausage is you control the fat and seasonings. You want it hot, go for it. Make it as hot as your stomach can handle. Just remember to take notes when you make up your sausages. If you find the sausage turns out a little too hot, you'll have your notes from the last batch, and you'll be able to adjust the seasoning the next time around. If you find that your last batch was a little dry, add 2-tbsp.non-fat dry milk per pound for extra juice.

Before stuffing, insert two fingers into one end of the casing to open and separate and then hold under the faucet and let water run the entire length. This will wash away some of the packing salt. If you don't clean them well, you're sausage will turn out a lot saltier than when you tested the seasoning.

Stuffing is made a lot easier if you consider it a two-person job. Lightly oil the sausage horn and the casings will slip right on. Keep a turkey squire handy so you can prick the sausage to get rid of air bubbles. This tip has been sent in. Coat the horn with pork fat before putting on the casing. It lasts longer than the oil.

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I find that it's best to freeze the whole coil of links before cutting into individual links. Frozen, they don't fall apart when cut.

Fresh sausage is readily perishable and has a short shelf life of 3 to 4 days at refrigerator temperature.