I think just about every household has a “default sausage”. You know, the one you or your loved one buys from the store every couple of weeks. The one type everyone can agree on. It’s usually some mild Italian-job that’s just innocuous enough to sneak into both omelettes and pasta sauce. I know some people who swear by the little breakfast patties as their go-to… Weirdos.
Our default sausage has always been chorizo, and I don’t really know why. Neither my wife or I were ever spice fiends and it’s sometimes hard to get a really good fresh chorizo in Canada. Regardless, we hunted the bright red, coarsely ground and piercingly spicy/smokey tubes of meat wherever we could and stocked up whenever we hit Victoria or the little artisan markets around Coombs.
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My wife and I have somehow found ourselves with a bit of time off this holiday season and have decided this is the year to indulge in our strange, shared desire to make sausage. Don’t laugh; I’ve wanted to craft tube meat since I attended the 
“My father told me once that there are three things in life that we must do: Work hard, be honest and make beautiful things” With these words John Van Der Lieck plunged his hands into a dark, shimmering paste of pork liver to the reverent, nodding ascent of a roomful of chefs.