Sausage

At its heart, making fresh sausage is a relatively uncomplicated task—just grind, mix and stuff. But this makes each step all the more important, and how each one is approached means the difference between a dry, crumbly, tasteless sausage, and our light, snappy and deeply flavorful versions. We start with the best pork and freshest ingredients, stuff each sausage in real casings, and smoke them over real apple and hickory wood.