I thought that I'd post this in the beginners section just so new members can see that it's possible to make a fermented sausage with the minimum of equipment, I tried to go as low tech as possible with the minimum of equipment:
Knife and stuffing horn to make.
Fermented suspended in plastic bags (with a little vinegar in the bottom to increase humidity) in an airing cupboard for 3 days.
Smoked in an old beehive for six days - smoke generated from a pile of wood dust in an old pan that has been heated to smouldering with a small camping gas stove.
Dried in the cool room under the stairs for five weeks
Result is as good as any farmhouse chourico that I've eaten in Portugal.
The chunky cut goes well in in cooked dishes (paella etc), but if you like fatty lumps it's great cold too.
Philip