TechniquesSausage Making 1012. CHOPPING INGREDIENTS: Working in small batches and using a very sharp cleaver, chop the venison, fatback, and pork (if not pre-ground) into 1/4" chunks. Combine chopped venison, pork, and fatback. Season meat and fat mixture to taste with salt and pepper.3. FILLING CASINGS: Secure machine on counter. Cut casings into 3' pieces. Gather casing over nozzle, bunching it up on nozzle until only 3" remain at the end. Crank mixture evenly through machine to fill casing, easing filled casing off nozzle as you go. (Filled casings should be as firm as medium-rare meat.)4. TWISTING LINKS: Pinch filled casing to make links 5" long. Twist at pinch¿right hand toward you, left hand away from you¿to form links. Prick sausages several times with a pin to release pressure. Refrigerate 1 hour, uncovered, before cooking.Keep ReadingHow to Trim an ArtichokeBy BENJAMIN KEMPERA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONESee AllContinue to Next StoryADVERTISEMENTADAD