Certainly no "secret family recipe" here, but I go down to the local processor and buy a bag of their sausage mix and spice it up with my own habanero powder, dried garlic, etc then cut the meat up into small chunks (Got any pork to toss in there?) and mix the powder and the meat together real good. After filling the skins I toss 'em on the smoker... To me it ain't the same unless it's smoked. If you don't have access to a smoker, many times a local BBQ place will smoke the links for you pretty cheap.
Good luck!
Crpdeth