I started with a hand mincer (mount on the bench top) with a plastic sausage tube and had a ball.
Next step we bought two books, Jane Grigson - "Charcuterie and French Pork Cookery" and the bible - Michael Ruhlman and Brian Polcyn "Charcuterie".
Ruhlman is easy to use, well explained,
We make salamis, sopressata, chorizo and their Pork and Sage breakfast sausage is TDF.
We have two hand machines, a small normal hand mincing grinder, and my partners Tre Spade #22. The Tre Spade comes in a range of sizes, the 22 has a 80mm tube and is very useful for 1-3 kg of meat.
Available in Melbourne from Costante Imports Bell St Preston, who will also provide the blank and tubes for the sausage process.
(Grind meat first, then mix, then put back thu the machine without a cutter, just the blank to fill the skins.)
Skins from our butcher, i use artificial, tho have used natural at times.
We have splashed out (at Constante's) and bought a fantastic 1.0Hp powered machine which now does all our sausages, salami and tomato separation (passata).
If you are not in Melbourne, look for an Italian food processing house or a wholesale butchers supplies.
