A couple weeks ago I attended a very special class hosted by Williams-Sonoma. The workshop was a two-hour sausage making course led by the one of the Fatted Calf's owners, Taylor Boetticher. The Fatted Calf is a famed Napa Valley Charcuterie known for its old world methods, small batch products, and organic, locally grown meats. Boetticher taught the small group how to make three pork products: rosso sausage, pork crepinettes, and my personal favorite, Mexican-style chorizo. The amazing thing about his chorizo is that you don't need a meat grinder to make it at home — it's a hand-cut sausage. Here is Boetticher's technique.