Tie each end of your sausage with a quality string, and then knot the end of the string, creating a loop. Do this on both ends.
Every 6 inches, take your string and tie a knot. Tighten the knot as far as it will go before risking breaking the casing then cut off the excess string. This will create "links".
With a sausage pricker (or large needle), begin poking the sausage and making holds in the casing. Make sure to poke a lot of holes and go all the way around the sausage, front, back, and both sides.
Take your sausage to your cantina (cold room) and hang them, using the loops you created earlier - important - make sure there is air space around each sausage and that you do not have sausages rubbing up against each other, as this will prevent proper drying and cause them to go bad.
Optional, after a week, with your hand, you can squeeze the sausages, to flatten them. This will help compress the sausage on the inside, help the air escape, and help avoid air pockets forming (air pockets will get moldy and cause your sausage to go bad.
Once the sausages are completely hard and firm, they will be ready to eat or store for future.
Notes:
Ideally, your cantina (cold room) should have at least 2 vents for proper air flow. One for fresh outside air and one for ventilation.
Ideally, this process should be done in the winter, during the colder months. Temperature in your cantina cold room should not be freezing, but ideally in the mid to upper 30 degree F (3.5 degree Celsius) range (i.e. same temp as your fridge) (if it goes above 40 degrees F(4.4 Celsius) for a short period, that will still be o.k.)
Ideally, the humidity will be around 70%. 65 % to 75% is an ideal range. Humidity is KEY. (If it's too humid, above 80%, then you run the risk of mold developing on the outside of your sausage - if this happens, take a slightly damp cloth and wipe off all mold and reduce humidity. If its not humid enough, say under 60%, then you run the risk of the sausage drying too quickly on the outside, and not allowing the inside to dry, thus making your sausage uneatable)
Once the sausage is dry, to remove casings, just wet the casing and rub the sausage to re-hydrate the casing, then it will come off very easy. Slice and enjoy
To preserve the dried sausage, best to vacuum seal it. This removes all the air and will keep your sausage preserved. Once sealed, it can stay at room temp and does not need any refrigeration. (Alternately, traditionally, you could put your dried sausage in a container and then fill the container full of vegetable oil, ensuring the dried sausage is completely covered, and not exposed to any air - This will also keep at room temp.