I started making my own sausages some 20 years ago as the local butchers then, with a few exceptions, were a little slow to get on board with the changing culinary environment. In my childhood I grew to love artisanal, German-style ‘smallgoods’, and as a young chef it was a natural thing to make my own sausages when the quality wasn’t available. There is a lot of beautiful artisanal products available now, but we still make our own otherwise it’s just shopping, and where’s the fun in that?