As the old saying goes, those who love sausage and the law should never see either being made. But that’s not really the case when we arrive at the production facilities of Taylors in Swan market SFO.

In the little space tucked away on a side street behind Breads of India, where my friend, brother and Mentor gave me this opportunity to work under this great chef to create a list of the world’s best sausages.

It was a daily affair to walk through the parking lot and see this huge guy playing with pork so beautifully, I would stop and smile, say hi and the perseverance paid one day.

Seeing sausage being made is a surprisingly serene experience, even savoury, as the air is filled with the aroma of fruits, spices, and herbs, including lemongrass, lime, garlic, shallot, ginger, and cilantro. The only thing that evokes so much as a twinge of revulsion is the tray of soaking pig intestines, which look as white and pure as surgical dressing.

Raj is our guide today, and he explains the operation’s ethos. “We do everything pretty much by hand, considering that we’re a commercial sausage maker. It’s all fresh ingredients. We’re not using any dry or bag mixes or a spice rack — it’s all coming from a single source through a local purveyor which uses high-quality ingredients in everything, and all-natural, antibiotic-free meats in everything, too.”

One month of learning made me realize how beautifully you can change flavours of meat by playing with ingredients which are liked by a section of the world, called Burdon, French, Italian, and Spanish and so on.

It was a satisfying experience to learn how to make fresh sausages.