The adage is that you "don't want to see the sausage getting made!" Well, I've been such a fan of Gigi's sausage this past year that I asked him to help him make it. As is everything once you see how it gets done, isn't really that complicated.
You take your pork, cut it up into chunks, then mix it with salt, pepper and some sugar. Put it into the machine that grinds it up.
After it's ground up, you knead it to get it soft and put in some pepper flakes. Then you put it into what I'm calling the "sausage shooter." The darker red meat in the corner is sausage made from liver, tongue and heart.
Next, the casing is put on to the end of the "sausage shooter." It really is the equivalent of putting on a condom.
Then, while Gigi turns the handle, I was on quality control to make sure the sausage was of uniform width.
Last step, tie up the sausage into the right size and you've got homemade sausage!