4. GOOD GRINDS
Small grinders overheat quickly, so buy the biggest one you can afford. We use a commercialgrade grinder that we picked up from a local butcher shop when they upgraded. Most grinders come with a sausagestuffer attachment, but a dedicated stuffer speeds the job along if you make much linkstyle sausage. I like the Realtree Outfitters 7-pound unit ($210; westonsupply.com).