Everything in this section happens between the meat coming out of the refrigerator and the sausage going onto the rack. It is the mechanical half of the craft: the cold chain that decides whether the fat cuts or smears, the grind that sets the texture, the bind that makes it a sausage rather than a pile of seasoned mince, and the stuffing and linking that get it into a shape you can cook. Two failures account for nearly everything that goes wrong here — the meat got warm, or the bind never developed — so those two get the most room, and the troubleshooting chapter traces every other symptom back to a step.
The rest of the program. Making is one section of the larger sausage program. The tools are in Equipment and what goes in the bowl is in Ingredients. What happens after the sausage is made — the cure, the ferment, the smoke and the finish — is the curing and smoking section, still to come. The full worked example of a raw cured sausage from grind to 35% weight loss is the Landjäger dive.
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