Porchetta sausage (restaurant sausage-making process)

Twist into links, twisting every other link so the twists alternate direction and one untwisting does not undo them all; coil, then cut the links and lay them on trays.

Cook in the CVAP ovens to 140, then finish on the flatbed.

Slide the casing over the stuffer tube, then crank the piston stuffer with one hand while feeding the filling casing out with the other.

Mix the ground meat thoroughly before stuffing, adding the liquid and the final seasonings while it mixes.

Test every batch: fry a hamburger-patty-sized ball in a frying pan, or microwave a quarter-sized amount on a plate for about 10 seconds and taste; adjust seasoning and texture.

Grind a set share of the meat through the 6 millimetre die and the rest through the 10 millimetre die, for textural contrast: some binds, some gives meatier chunks.

Freeze the grinder parts for at least an hour; grind everything cold, through the fine die first. Heat is the enemy of good sausage.

Run the grinder with a foot pedal so it does not run when it need not, to keep it from overheating.

Trim and cure the meat (pork shoulder and back fat) and seal it in bags.

Variation: vegan sausage of seasoned Impossible meat with a flax seed slurry to retain moisture, cooked in plastic casings, peeled, and finished in a deep fryer for a crispy crunch.