If you prefer sausage links to sausage patties, you’ll need a meat grinder or a stand mixer with a sausage-stuffing attachment, a total of about 6 feet of small pork or sheep casings (available from most butchers and Whole Foods Markets), and the instructions that follow. 1. Prepare the sausage mixture through step 5 of the directions. Place the ground sausage mixture in the freezer. Meanwhile, soak the casings in a large container of warm water for 30 minutes. 2. Drain the casings. Working over the sink, gently run warm water through each casing segment, pinching both ends and lifting up the water-filled casing. Cut out any sections of casings that leak. 3. Slip the end of a casing onto the meat grinder (or sausage-stuffing attachment), leaving about 6 inches of overhang. Grab the mixture from the freezer and tightly pack the chilled mixture into the canister. 4. Start cranking the meat grinder handle very slowly (or turn the stand mixer on low speed) until the meat begins to fill the casing. Tie the far end of the casing in a knot. Continue cranking (or increase the speed of the meat grinder or stand mixer to medium-low) and pass more mixture through the tube, holding the filled casing loosely in one hand to regulate how tightly it’s packed. 5. When the casing is stuffed to your liking, even out the width of the sausage and then remove the casing from the grinder (or attachment) and measure about 6 inches of unfilled casing and then tie a knot in that end. Twist the stuffed casing to create links that are even in size. (☞ The extra casing before the second knot is to compensate for the amount of casing used in twisting.) Prick the links with a needle (or pin or skewer) all over to allow steam to escape while cooking. 6. If not using right away, arrange the links on a wire cooling rack placed over a baking sheet and refrigerate, uncovered, overnight to allow the casings to dry, which creates crisper casings when the sausages are cooked. 7. Transfer the links to resealable plastic bags and refrigerate for up to 1 week or freeze for up to 3 months.