Chef Sara Hauman, Soter Vineyards
Mix all ingredients together in a large bowl making sure to really work the sausage and form an emulsification between the fat and protein. Form into patties or use a sausage stuffer and hog casings to stuff the sausage. Make sure the sausage is cooked thoroughly to 160F.
Blend the rehydrated peppers with water until a thick paste forms. Roast the peeled tomatoes in the oven on high until they begin dried out and slightly charred. Place all ingredients into a food processor and process on high for a few minutes until the mixture is not completely smooth, but is thick. Season with salt as desired. This sauce is best when allowed to rest in the refrigerator overnight.