I agree with the large grinder being a must. We bought one from a butcher supply in NOLA and that damn things weighs about 90 lbs assembled but you could drop a damn steak right and never hear the motor change rpm.
For the sausage i have always used 50/50 deer to boston butt pork roast and always add some bacon ends to the mix. I like the green onion sausage seasonings that Rouses uses so we get the butcher to sell us what they use. Think it is $5 for the seasoning pack which is good for a 25 lb batch.
ETA: worst part of sausage making is rinsing the hog gut casing and checking for holes prior to stuffing.
This post was edited on 11/29 at 2:34 pm