Homebrew that just discovered cheese making

[DeejayDebi]

But my wife won't let legs of ham salt in the basement or rolls of curing meats hang around

A cheese cave and a sausage cave run at nearly the same temperatures and humidity levels. I have shared space with sausage and cheese in the same cave without problems.

My favorite book, though, is Michael Ruhlman's "Charcuterie". 
[color=redThat is an excelent book![/color]

 I do need to make bacon at some point, though.
To make great bacons you need to smoke it! Do you have a grill? That can be used as well. Bacon needs cold smoke and time.

The only sausage I have made is a turkey breakfast sausage -- which is easier because it doesn't require stuffing it into a tube.

MOST sausages can be made into patties or loaves and don't require casings. Lunchmeats and fermented sasages are a definate exception but in those cases you could even sew up a muslin bag to stuff it into until it's cooked, smoked or aged.

[Gürkan Yeniçeri]

I am afraid that you guys gonna put me in sausage making one day

I need a second kitchen

[DeejayDebi]

Sausage is one of my many passions and if you don't have a grinder or stuffer you can just buy ground meat from the butcher mix in some spices and make patties.

Remember hamburgers are just flat sausages with limited spices. If you can make a hamburger you can make a sausage! 

[michoutim]

Bienvenue Mike! Cheers!