I've taken an interest in making sausages again because I wanted to experiment with collagen casings. They work well. These sausages are only mildly spicy because I don't like spicy foods, but you can make them as hot and spicy as you like. Note: These are sausage links, common in parts of Europe, not the spicy pork paste we see here in the stores in Southern California. Also, I forgot to add the vinegar, but the sausages came out delicious anyway. If you want a list of the spice mix, here it is:
2 tablespoons paprika
2 to 3 tablespoons chili powder, mild or spicy
1 teaspoon black pepper
½ teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon grated fresh ginger
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
2 teaspoons salt
6 cloves garlic, crushed

See the full recipe on my web site at:
http://www.whitetrashcooking.com/re...
This recipe uses natural hog casings, but you can substitute with collagen casings.

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