Chef, butcher, and charcutier Eric Finley from cookingupastory.com demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. We get to see how to grind the meat twice, mix in the spices the right way, and why poking small holes in the sausage casings are the key difference between store-bought sausage, and really great sausage. If you would like the exact recipes, you can find them here.