I'm new at this so I probably need a good book to help me out.
Both the above are great books. Depending how deep you want to get into sausage making, Marianski's book is very technical and Kutas' book is easier to read for a beginner I think, and will tell ya more then enough to get ya started and then some.
depends on the passion and how in depth one wants to get into it --- baby steps are fine
Not to be a stickler,but just so no confusion when you search for the book it is "Great Sausage recipes and meat curing" by Rytek Kutas and you would want the 4th edition it is the newest version
I agree with the other book recommendations, but I have to add one more. I can't imagine only having one or two books on the subject and not having Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn.