That old saying about sausage making doesn’t apply to Christopher Leach.
His passion for European gourmet sausages started more than two decades ago when a friend had him try some on trip from London to Paris.
“Eating that salami was a total life changer,” Leach said. “I’d never tasted something so good.”
The 52-year-old Longview resident studied the art of charcuterie — a culinary term meaning “cooker of meat” — for a few years, before making his own sausage as a hobby in his basement.
Seven years later, he’s moved his operation into a 434 square-foot shed in his back yard, turning his passion into a job.
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