Sorry for not getting back to a couple of you guys who sent PM's. and yes I'll be glad to send the sausage info to whomever is interested. I've had a stupid week at work training new hires, putting out fires(figuratively), wasting my time at restaurant auctions, menu planning, and dealing with random headaches involving the new restaurant designs. I promise I'll get the sausage info typed up, just might take a bit longer than I thought. I talked to John(Johhnychance) about doing a charcuterie sticky, and he's all for it. So if anyone wants to get in on that let me know. Maybe I'll just save the sausage basics for said charcuterie thread as a starting base? Let me know if that works for you guys.