TIP 6: FORMING YOUR SAUSAGE

Once you've finished mixing your sausage and you're happy with the texture, it's time to form it so it can be cooked. You can go ahead and cook it as it is, or maybe you might prefer to crumble the sausage over a pizza before sticking it in the oven.

Alternatively, you can form the sausage into patties and put them straight onto the grill, or you might want to form little meatballs to put into a pasta sauce. Of course, you might also prefer to stuff your sausage into casings and twist them into links.

If you're using a sausage stuffer, work carefully to establish a good speed and rhythm. It's important not to work too quickly, as you risk bursting the casing. Likewise, you also don't want to work too slowly, as the casings could be too loose, but they also might end up too tight and burst.