Make it Yourself: Sausage Making

You may have read Devie the hound dog’s version of making sausage.  Here’s my version of the basics. I received the book Charcuterie by Michael Ruhlman last Christmas.  Since then I experimented with making my own bacon, smoking various meats and cooking confit of all sorts.  Until recently, I had not attempted to make any sort of sausage. Sausage is the heart of charcuterie, whether it is fresh breakfast sausage or a fine aged peperone.  [...]