After the spices are thoroughly mixed into the meat, Boetticher adds liquid, in this case about 1/4 cup reduced red wine vinegar. The vinegar provides a touch of acid and will keep the final product juicy. He warns against putting in too much liquid. You never want more than 1/2 cup because otherwise, when the sausage cooks, it will seep out and the meat will end up dry. To see if the pork is seasoned correctly, Boetticher forms a small patty of the mixture and cooks it. Once it's passed the taste test, it's time to make sausages!