Having never actually made a fermented sausage before, I consulted a few resources: the Ruhlman "Charcuterie" book; Paul Bertoli's, "Cooking By Hand"; and my friend Johnny Poon. Johnny is the new head chef at Delux Bistro on Ossington, and has always been a great help when it comes to curing, cutting, or salting any piece of meat. Turns out, Johnny was putting in an order from his sausage supplier for a live bacterial culture. This acts as a starter for sausage fermentation.
Armed with bacteria and gorgeous, farm-raised pork shoulder from Vince Gasparro, we set to work grinding the meat, and hand-cutting the fat. After all the meat was processed, I stuffed the sausage into hog casings, while Paul started on dinner.
More updates to come.