Tools:
If you have the tools you need set out, clean, and ready to go, you
will make good use of your time. One or two food grade plastic trays are inexpensive and are critical to working with your meat and finished sausages. A sharp knife, and, if you know how to use it, a sharpening steel to touch up the edge on the knife are indispensable. If you don’t know how to use a steel, either learn, or don’t use it! You can knock a good edge off your knives rather quickly with the steel. 
Your knife should be sharp. If the knife cuts as it should, there is less chance of a slip and an accident. Dull knives cut their owners much more often than sharp ones! An old saying, but definitely true.
A small, inexpensive kitchen scale, stainless steel tongs, measuring cups, and a meat grinder round out your tool kit.
-=- Jerry -=-
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