First of all welcome to the forum
You wrote
Before we left I ate sausage's as though they where going out of fashion, with a whole grain mustard mash
Mustard recipes are also posted on this forum
http://forum.sausagemaking.org/viewtopic.php?t=316You also wrote
but skins. This is going to be the hard part. what do I look for, can anyone tell me if there is an artifical skin I can order and have sent to a mail box in the Dominican Republic and collect them.
Ask the German Butcher for some of the skins that he uses or clean your own if you're up to it. Or you can possibly order some from this site, though I would check with customs first to see if there would be any problems bringing them in.
I hope that this information is of some help
kind regards
Parson Snows
PS post your sausage recipe here if you would like it commented on