Here's a good place to start. http://www.sausagemaker.com/ Get the catalog and let your purse strings be the guide. The book " Great Sausage Recipes" is a must have. It contains all the ingrediants for various reciepes or you can buy most premixed. Though more expensive that way, it gives you an easy start. Thats what I did. A hint toward any sausge making ,weather from farm raised animals or wild, Don't cut back on the fat portion. It will come out dry. Follow the instructions and you should come out pallatabe. When in doubt just throw in a little extra fat or ask for advice here. You don't have to smoke all sausage. And as a start I would recommend starting with Venison Breakfast or Sweet Italian Sausage. No neeed to buy a stuffer and casings ,just roll into a log and cut patties. Good luck , and by the way it is very addicting. I now own their Grinder, Stuffing machine ,Tenderizer, Smoker, a closet full of ingrediants, casings in the fridge, "they stay forever if kept cold and salted" and about 4 more inches on my waist than I started with. Just got finished day before yesterday making a batch of Gyros. and the week before 10 lbs of Bratwurst. "Meat", It's whats for dinner