GLC - thanks for the tips! I will certainly be on the lookout for the "ribs". I've a 7-quart enamel dutch oven and while it is quite deep, it is probably the only thing I have that is appropriate. My other cookware is low-temperature stainless steel - and while it is quite good it might be a bit thin for this purpose.

Thanks the rec. on the sausage seasoning. I've been experimenting with this on my own as it seems that regardless of the quality of the pork itself that I've found in bulk pre-mixed sausage that they always have canola oil or other ingredients that I won't use.