Pork & Fennel Sausage with Fava & Cherry Tomatoes

The classic pork-and-fennel sausage, made right, is hard to beat. Keeping all the meat, fat, bowls, and grinder attachments very cold while grinding is the best way to ensure a silky texture; adding coarsely ground spices and hand-chopping some of the meat and fat gives the sausage a rustic, gutsy texture. In order to achieve the snappy quality favored by sausage connoisseurs, we hang the sausages in a cool, dry place for 2 to 3 days to dry out the casings. Drying also keeps the casings fro