We have only made them once, but will need to make another batch. What kind of casings are you planning to use? Last batch was about 10 lbs, We had to go slowly with the meat chunks when we ground them because it got a little clogged. I have some relatives who swear that it is way better to finely chop your meat instead of grinding it. I have to admit their sausage is really good. I have one of their recipes but it is for 45 lbs of meat so I have never made it.
As far as tips I can't remember any right now as my husband did most of the studying. I was the helper but he says he had to read a book. We got our book from this website. http://www.sausagemaker.com/
Good luck, let us know how it goes.