Soak the sausage casing in water for 30-40 mins, then rinse under running tap water, drain and keep aside till required.
Marinate both the meats separately with their respective the ingredients for marination and keep aside for at least 30 minutes.
Run the meats through a meat mincer separately and keep aside.
Attach the sausage casing to the sausage maker and tie a knot at the end. Fill it with the prepared mince mixtures separately, adding a knot at the end.
Smoothen the length of the sausage to remove any air pockets. Then, depending on the size of the desired sausages (cocktail or hotdog) twist them at regular intervals.
Store in a zip lock pouch in the refrigerator for upto 2 days only. You can freeze them for upto 3months.
To cook them (about 7-8 medium sized sausages), add 2 cups of water in a frying pan and bring it to a boil. Reduce the heat and add the sausages. Cover the pan and cook for 5-7 minutes. Then remove the lid and let the sausages cook on a low heat till the water evaporates.
Serve hot along with bread and eggs or vegetables as part of your breakfast. You may also crumble the cooked sausages and add them to pasta or serve with rice.