As far as a grinder I suggest a model that has steel gears, reverse and 1/3hp min. While the cheapers ones will work they do take longer which often leads to a dust collector. With all grinders you get sausage stuffing tubes for stuffing the mix into casings. The grinder is a useful tool beyond just sausage for a home processor such as ground meat and ground jerky.

As far as sausage you can use beef or pork. I prefer a 50/50 mix meaning 50%trim and 50% fat. I make most of my sausage 70 vension to 30 pork/beef. I also prefer pork to beef in sausage, though freezer life is shortened with pork - 6mos max before it starts to turn. Beef will get you 12 mos.The making of sausage itself you will need to spice and mix (hardest part). Many receipes/pre-mix's exist for sausage but getting the desired taste for you is the tough part. The best way is to make test patties and do a couple of small batches. This way nothing special is really required, as you can hand mix, etc. Sasuage mixers make the pork/venison and spice blendingeasier. Another cost butas long as you keep your batches reasonable not a requirement to good sausage either. Personally I make 30lbs batches so not to get sick of one style, tastes better fresh and venison keeps longer prior to mixing. Once you have a formula you like, can nowstuff for uncooked sausage with nothing more required. If you want to smoke for flavour or fully cookedthen an additonal investmentof a smoker(if you don't already own one). Tip watch the garlic when making larger batches, it gets stronger with freezer age.