Hey guys, So I am planning on learning how to make my own sausages. Everything from Brats to Summer sausage, chorizo, the works! I have my Kutas book, and I'm reading, but I'm hoping you can chime in and give me a few tps / hints on starting: Techniques Equipment Things to avoid. Any info! I'd like to avoid any large purchases (grinders / stuffers) until I'm in the game and I know I want to stay. Also I live by myself right now with no family near by, so my batches will be smaller, and most likely I will freeze some them. Here is what I have: Kitchen Aid Pro 6 + attachments for - grinding - stuffing Klose BYC on the way (2 more weeks) with the upright that has sausage pole things. It also has gas burners in it that I'm hoping to use to control the low temps needed. A Mazing Smoker Food saver vaccum sealer, but only small bags work, I have a crimp in the sealer bar that wont seal full sized bags. A small appartment kitchen, but I have lots of pots and pans. Only one fridge tho. Spice grinder Thermapen and other digital thermometers (Mavericks) Any tips on kitchen / sausage tools that might help me out, like say a plastic tub to mix, or additional pans / sealing containers. My appartment sink is also fairly shallow, but I've been dealing with that for some time. Starter recipes or things I can do now before the smoker arrives would be great. I'll probably need to order curing salt and casings. Hopefully I can try some different recipes that use similar casing types, at least to start. Thanks all, still reading my book and pacing nervously waiting to try this all out!