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<iframe width="560" height="315" src="https://www.youtube.com/embed/cfsUzhZ5GWs" frameborder="0" allowfullscreen></iframe> I've made this the last few years on Thanksgiving. I've also made the chicken roulade. As a general rule, I detest chicken breast, but it was insanely good. The last...

Oh, make sure to rinse the sausage casings. Trust me.

I buy a 6lb pork shoulder and grind it using the large die of the Kitchenaid grinder. I like to get a fair amount of fat into the ground pork. The problem that most people make is to trim away all of the fat and then you have a nasty dry sausage. Too much fat is better than not enough. Then...

In the United States, we call them fries. :)

Chris, ask around at butcher shops or grocery stores if they sell or can get sausage casings. I can walk you through how to make your own italian sausage that will blow away anything tat you can get at a store. My barber when I was a kid is from Calabria and once or twice a year I'd help out...