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Depends on how much you’ll be grinding. Do you have a KitchenAid? If so, the grinder attachment will work well for most people unless you are grinding a lot of meat.
Megatron96 is right about HP ratings. If you’re going to seriously get into this, I would definitely get something that measures power in HP rather than watts. I got a demo model from a cooking store a few years ago. ⅔ HP with reverse for only about $125. I use it for game meat* and making sausage. I just made a few pounds of maple sage breakfast sausage and some Italian sausage in the past few weeks.
Several factors to follow when making sausage:
1. Keep everything cold. I put all my parts in the freezer for a few hours prior to using them and I make sure the meat is well refrigerated.
2. Salt and season your meat 24 hours prior to grinding. Cut the meat into chunks, sprinkle your seasonings and salt, and then refrigerate. Makes a huge difference for texture
3. Don’t try to do too much at once. Far better to run things through a large die first, refrigerate for 30 minutes and then run through a medium than to force it through a medium die first.
Buying pre-ground meat is convenient but once you’ve tasted your own burger, it’s hard to go back.
* since hunting is a real time sink, I freely admit that I get game meat from friends and the “road kill” list
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