Good knives like victorinox, the biggest grinder you can afford, electric stuffer, poly top tables for cutting, stainless for packaging or any table with a smooth washable surface for packaging. Skip the mixer, you can mix small batches by hand just fine. For summer sausage, snack sticks or other sausages you can run through your grinder once coarse then another 2-3 times fine when the sausage needs emulsion. Just be sure to add super cold water or crushed ice. You can also add a binder to it so it doesn’t fall apart if you have trouble with the emulsion. A chamber vac is nice but not needed for steaks and roasts if you wrap in a good plastic first then freezer paper. Stuff your burger and bulk sausage into poly tubes and use a tape machine to seal it. Skip the pliers and hog rings. There is a small handheld clipper tool that uses staples instead of hog rings. Much easier to use. Lots of luggers, boning hook, steels, sharpening stone, a knife scabbard is also nice. Lots of ideas here and don’t get overwhelmed with everything, just get a few things here and there and keep adding on. That’s how we started and before you know it we had so much equipment that we started doing it commercially. Went from a room in a garage to a full scale slaughter and processing plant. I recommend keeping it small for just you and some friends though
