"This recipe is fabulous, very messy, but a crowd pleaser. I've made it twice now and got rave reviews both times (even from my husbands persnickety grandma and incredibly picky brother in law).

Downside is - I think the sausage calls for too much salt. I think 2 tsp. is more like it. I ground up pork in my food processor, added the spices, and cooked with a little oil. I didn't have fancy equipment to make my own links, but it turned out nice.

Some of the reviews complain that the colander didn't have big enough holes, I think their problem might have been the consistency of the noodle. It should be runny. If you watched the episode, you can see how they drip/squeeze it through their colanders. I've made it twice now and it's messy squeezing it through, but it's always worked for me. I think I might add more goat cheese next time. I couldn't find Gruyere, but used parmesan and it turned out great. The sauce had just enough dijon to give it a kick."