http://www.sausagemaker.com/
For all your needs.
I use beef fat in some and pork fat in another just for variety, I also add both to batches that I will turn into meatballs or meatloaf.
You don't necessarily need casings, just roll into a log, partially freeze then slice into patties.
For 10 lbs Sweet It. sausage- to the meat I add,-4 tbs salt, 2 cups Ice water, 3 tsp fennel seeds, 2 tsp black pepper, 1 tb sugar, mix well and stuff
Fresh breakfast sausage- for 10 lbs meat add- 4 tbs salt, 1 tb ground white pepper, 2 tbs sage, 1 tsp ginger, 1 tb nutmeg, 1 tb thyme, 2 cups ice water. If you are going to freeze for any length of time then omit the sage as it doesn't freeze well and you'll never know it's not there.
Ps. The more fat you add the jucier it is.