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@Olly398
Cheers. Intestines from sausagemaking.org.
I'm in yer granddad's club - I made Salami at home last year and am doing it again this weekend. You only need a smoker if you want .... smoked salami :) A very good air-cured salami sausage indeed can be made quite simply if you have the right conditions (my well-ventilated victorian cellar is very handy) and patience.
Fresh sausages can be eaten straight away but an overnight hanging firms them up nicely.
I'll let you know how these go down!