A good British sausage (or Banger) is a marvellous thing. Unfortunately, commercial sausages tend to have some pretty unpleasant things in them. But if you make your own sausages, you know everything that's in them, and it's great fun to do.
Soak the hog casings in cold water. Finely chop or mince the bacon, and combine it with the minced pork, breadcrumbs, parsley and seasoning mix. Add a little bit of water to make it a bit less firm. Cover in plastic film, and place in the fridge.
Find one end of the hog casing and fit it over the cold tap. Run water through the whole length. This opens out the casing, straightens out any kinks and gets rid of any salt.
To make the sausages, you'll need a mincer or food processor with a sausage stuffing attachment. Carefully thread the casing on to the nozzle. Tie a knot in the loose end of the casing, and pierce it with a pin - this lets the air escape as the filling is forced into the skin.
Turn on the machine, and push some of the mixture into the feed tube. When it emerges from the nozzle, curl your hand around the casing with the sausage mix in it and gently ease the skin off the nozzle as it fills up. Massage the length of sausage to try and get an even diameter. When you have about 30cm (a foot) of sausage, begin to coil it on the table - this keeps it neat and tidy and stops it falling on the floor. Keep on feeding the mixture in, massaging the extrusion and coiling the sausage until all of the filling is used up.
Now you need to form the sausage into links. Starting from the tied end, curl one hand around the sausage with your thumb beside where you want the twist to be. With your other hand, gently pinch the sausage skin closed, and twist the sausage to form a closure. Move on to the next pinch point and repeat the process but this time twist it the opposite way to what you did before. Continue forming links, alternating the direction of the twist each time.
When you are done, place the sausages in the fridge to dry out for at least half an hour.