The workshop was open to both beginning and novice sausage makers. Attendees spent part of the workshop in a classroom setting learning about the history of sausage, food safety practices and different seasonings used for various sausage recipes. That was followed by hands-on work in the meat laboratory, including using tabletop grinders, commercial mixers, hand-crank sausage stuffers and natural or artificial casings. (Texas A&M AgriLife Extension Service photo by Blair Fannin)