Soak the casing in water with lemon and orange juice for 24 hours.
Mince the pork meat. add salt, pepper, chili peppers, rosemary and white wine.
Put the mixture in the refrigerator to cool for 24 hours.
Insert the funnel into the edge of the casing. Pour the mixture into the casings.
Your sausages should be 6 inches (15 cm) long.
Cook the sausages on a BBQ.