Place the meat in a bowl along with all the other ingredients. Work the mixture using the dough hook on a hand mixer for approx. 10 mins. until it becomes sticky.
Transfer 1/3 of the meat mixture to a disposable piping bag. Cut off the tip (approx. 15 mm in diameter). Pull 1 piece of intestine over the nozzle and hold firmly with one hand. Using the other hand, squeeze out the mixture until the desired sausage length is reached, then twist the sausage twice to create a link. Continue until all the meat mixture has been used up. Tie the ends of the sausage with kitchen twine.
To grill the sausages
Charcoal/gas/electric grill: Cover and grill the sausages over/on a medium heat (approx. 200 °C for 10 mins., turning occasionally.