Just had to tell somebody I made my first sausage and it turned out! Well, I've made patty-sausage before. Today I bought some hog casings ($1.89 for 50 feet-a lot) and batched up a new recipe "Boudin Blanc", made with chicken and pork. I didn't have a sausage stuffer, so I used my Pampered Chef cookie press. I never make those kinds of cookies so I am glad it came in handy. It worked very well and I will definitely start doing this again. Now I can easily smoke the sausage in links, since bulk sausage can't easily be smoked. Hope another beginner finds this and sees how easy it really is. Controlling the fat/salt/flavor is great.