Techniques Sausage Making 101 Published Dec 19, 2007 10:00 AM Techniques SHARE 2. 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. David Sawyer 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.) David Sawyer 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. David Sawyer MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.