First, gain the guts or intestines of a slaughtered sheep, pig or cow and gently squeeze out as much of the pooh as possible.

Cut the guts into 50cm or 20 inch segments. Animal intestines are very long.

Open up one end of a gut, place under a tap and flush out the remaining excrement with water. Repeat over and over again until all the guts (also known as runners) are completely clean of pooh etc.

Importantly, seek advice from official government health and safety departments as to whether the runners are sufficiently clean to be eaten.

It can be difficult to buy runners from an abattoir. (Exporters and meat processors with appropriate documentation have little or no problems. These organisations buy the runners, once abattoirs have squeezed out  most of the pooh. The runners are then chilled. In the abattoir trade, all chilled semi-cleaned intestines are  called green runners.)

In the event that it is difficult to find pooh lined guts seek out companies which process runners. An ability to speak Mandarin Chinese is useful.

Australia is one of the world's top sheep producers. Most of their runners go to China as chilled, partially cleansed guts.

One of Australia's major customers for green runners used to be Germany, home to over 1500 types of  Wurst  or sausage. But cleaning out pooh and the like is a dirty labour intensive business, so now most of the runners go to China to be cleaned. There labour is cheap and pollution laws are less strict.

After processing in China, the cleaned casings are exported around the world, to be eaten in homes and restaurants in Europe, Australia, New Zealand and the Americas.

Back to making the sausage....Once a clean casing has been gained, pump a tasty  filling into it; then twist the casing closed at the desired sausage length.

For a filling, perhaps use appropriately prepared minced offal (animal organs), animal blood and salt. This is a traditional style filling which ensures as much meat as possible is used (thus preventing wastage.) The salt acts as a preservative. When minced offal is mixed with herbs, oil (or fat) and spices, sausages are tasty.

Nowadays fillings also use rusk dry biscuits (to bind the meat together), starch, flavours and supaphos (a phoshpate) which keeps the sausage moist for quite a long time.

Bon appetit