Homemade Sausage Making

This is my first post to this forum. The web page and the forum look like a treasure trove of information (and chock-full of nice people).

I'm a newbie sausage maker, with only four 5-lb batches made. All the recipes were variants of ones I found on the main web-site. From what I can see, I'll learn a lot here.

My other interests: I've been a homebrewer for 22 years (18 years all-grain). I've made wine, mead, and chevre-style goat cheese. I'm currently reading the new book on fermentation by Sandor Katz, and I'll eventually make kimchi and sauerkraut.

Can you tell I like to eat?

Oh, and I'm originally Canadian, but living in Tampa for the last 15 years, and a US citizen.

Welcome, Laripu -

You're gonna like it here! These are some of the nicest, smartest and most generous people you can find on the subject of sausage and food.

There are no silly questions here - only really terrific answers.

Lynn

Welcome Laripu,

You've talked us up pretty good, I hope we can rise to the occasion and provide you the information you need to keep your habit active.

Best,

JerBear

Thanks for the welcomes.

I'm sure I'll have questions... and I'm not afraid of looking stupid by asking.

Maybe in time I'll have something to contribute too.

(Actually, if you want to know about homebrew, I can contribute... but that's an entirely different forum.)