About to make my first batch of homemade cajun smoked sausage

Put the meat and the grinder in the freezer before grinding. Let them get COLD. Get the meat firmed up and ALMOST frozen but not frozen, like you would do if you wanted to be able to slice it very thin while raw. If you're going to add liquid as part of the recipe, consider freezing the liquid first and then crushing it up really good and adding it frozen at the last second while you grind and stuff if that is feasible. If not, make sure that liquid is ICE COLD when you add it to the meat.

While working with the grinder, keep the meat waiting to go into the grinder in the freezer or in a large metal bowl which itself is in a LARGER bowl filled with salted ice water. Kind of like an anti-double boiler. Keep that meat cold as possible through the whole process.

Cold is your buddy when you're making sausage. If you let things get too warm, the meat and fat soften up and you can end up smashing it more than grinding it and end up with off textures.

How are you going to smoke it?

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This is my first run and I'm not fully set up yet so I don't have hanging racks or anything but I'm going to smoke them in my masterbuilt electric smoker on racks with hickory chips.

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Don't let the lack of hanging racks stop you. Run to the store and get some butcher's twine. After you make your links, you can just tie the sausage up to the racks you have and you can hang them properly instead of laying them flat on the racks. Hell, you can get a broomstick or a dowel cut to the right size to slide into your smoker and just loop them around that, as well.