Read on for the recipe

Cochon’s fresh hot sausage
Makes 5 pounds

5 pounds pork shoulder, partially frozen
½ cup ice water
5 teaspoons salt
2 tablespoons onion powder
2 tablespoons paprika
4 teaspoons sugar
1 tablespoons cayenne pepper
2 teaspoon garlic
6 tablespoons hot sauce
1 teaspoon red pepper flakes

Fit a meat grinder with a fine plate (holes 3/16-inch or 5mm wide). Cut meat into chunks to fit into grinder. Grind the partially frozen meat, occasionally adding a little bit of ice water to cool down the blades. (If you don’t have a meat grinder and want to try this in a food processor, Stryjewski said he hasn’t tried it, but it might be possible. Pulse small cubes carefully to achieve a coarse grind.) In a spice mill, grind the salt, onion powder, paprika, sugar, cayenne and garlic until powdered. Mix the powdered spices, hot sauce, and red pepper flakes into meat paste. Stuff into 32mm hog casings and tie off into 9-inch (23 cm) links. Or, form into patties. Refrigerate immediately; sausage can be frozen for up to two months. Prepare by grilling, or use in your favorite sausage recipe. Serve with peach and onion salad.

Peach and onion salad
Makes 4 servings

4 large peaches
1 medium onion, sliced ¼-inch thick
1 sprig basil, torn into small pieces
Splash sherry vinegar
Splash extra virgin olive oil
Salt and pepper to taste

Grill peaches over high heat until the skin chars and blisters. Allow to cool enough to handle. Rub the peaches with a clean towel to remove the charred skin; cut into eighths. Grill the onions over medium high heat until nicely caramelized and cooked through. Toss the peaches and onions with the remaining ingredients and season to taste. Serve with sausage.