The pork (or beef, sheep...) you have fasted lat east 1 day prior to slaughter so that the intestines are not too heavy and not too full.
Roll or slide the viscera out the carcass on a clean surface. It is quite a weight, you can also move them with the wheelbarrow or on a tarp.
The long, small intestine, and the straight portion of the large intestine are useful for sausages. The small intestine measures 16 to 21 meters, the colon 3.5 to 6 meters. The passage of food takes about 11 to 15 hours.

darmenschoonmakenSeparate the intestines and do the fat off without hurting the gut, otherwise sausages are easily breaking while cooking.
Cut the intestine below the stomach through. If you do not want to lose the content on that site, then bind gastrointestinal close, and cut between the two strings. Roll the small intestine as a rope around your hand and elbow. Slightly larger loops can.
Cut above the compost or manure pile, the loops under your elbow. You will have a series of equally long, manageable pieces.
Squeeze from your hand facing down, like a tube, the gunk there several times as much as possible. If you want to do it more thoroughly you can also roll pieces tightly around a smooth stick. Hang the strings on a hook or chair back and process them further one by one.

Turn each piece inside out. It is easier if you first blow it (with a straw, pipe or nozzle). Or fold them back a bit, and pour water into the said edge, which is then further lowered by its weight, and everts the rest of the intestine with it.
Rinse them and put them in hot water.
Place them on a flat board and scrape with the back of a knife or spoon the flakes and slime thorough away. Do this while the intestines are still warm. Wash and rinse them again in lukewarm water. Turn the outside back by first blowing trough them. You can also detect damage by tying them to a final close and blowing or pouring water into them.
Too short pieces, or pieces torn (you can see if you blow through) which cannot be filled you throw away. Keep the rest a while in pure, salted water.

Keeping intestines

To keep them longer you can salt the casings. Let them drain well, and rub them all over with plentiful salt. The salt will extract more moisture, make sure it can leak out (e.g. in a sieve). After a few days salt again. Keep them cool and dark.

You can also dry them. After they are drained, you tie them to a final close. Blow them up like a party balloon, and tie also close the other end. This allows them to dry in the sun or over a stove. For later use, soak them first smooth in lukewarm saltwater.

Filling the intestines can with a funnel on the meat grinder, or with your thumb. They used to do this by poaching the bowel on a hackneyed and canny cow horn. It is important to press the masses firmly in the sausage without air cavities that can accelerate spoilage.

"A gut is a strange thing:
First the gut is inside the pig
And later the pig is inside the gut."

The peritoneum we used on the liver pate as cover. (In refractory bowls or preserving jars.)
You can also cut it into wide strips and sew them to make sausage skin.

Intestines of cattle, sheep or goats can be used in the same way.

All good things come to an end except for sausages, which have two. (Jean Lanselme)