Homemade Garlic and Rosemary Pork Sausages

Making sausage at home comes down to one rule: keep everything cold. Fat that warms above 40 F smears instead of staying in distinct bits, and smeared fat gives you a crumbly, greasy link. Chill the meat, the fat and every grinder part until they are frosty at the edges. The seasoning here leans Italian country style, with lots of garlic, fresh rosemary and a little lemon zest to lift the pork. Always fry a small test patty before stuffing so you can adjust the salt while it is still easy.