An under-the-radar sausage business run by a Toronto chef is making waves at some of the city's most buzzy new restaurants. It wasn't until he left his job in December of 2024 that he got involved in the sausage business. Yeah, his goal was to make sure Ferdi's sausages were the exact opposite of that. Theo uses the British method when making sausages, where grain is added inside the sausage to promote extra volume and juice factor. "You know, like, I love sausage making, but it was never, it's never been the thing."