Thank you for the welcome, grasshopper. I've just started reading through the Old "Project B" (August 2012) For Beginners thread. There is a ton of info there. It should keep me busy for a while. I didn't see a B-1 thread, but I'll look for it.

Thank you for the welcome, Ray. I am certain I will have some questions as I plan my next couple of batches of sausage. I'll search the forum for answers first, naturally. I'll definitely take pics too.

Thank you for the welcome, Jan.

I'd never heard of Csabai before, but after reading a bit, it looks like it will be right up my alley, taste wise. It's now on my list!

Hi there. I registered on the forum a few hours ago, and I just wanted to check in and say hello from the vicinity of Dallas, Texas. I'm a neophyte sausage maker with very little experience thus far. I've made bulk fresh breakfast sausage and Mexican Chorizo a few times, and I recently made my first...