I have a Cabella's commercial grade 1hp model and absolutely love it. We have been grinding our own meat and making a lot of sausage for about 7 or 8 years now. If you want to get into sausage making, a hand crank mixer or the mixer attachment is a nice addition. We use the grinder to stuff, but at some point I would like to get a hand operated sausage stuffer.
to MuchoBocho's case for a hand grinder, I have a virtually identical setup - even down to screwing the mincer to a plank and clamping with Irwin clamps. In fifty years time, I'll give my grinder to my grandkids, I certainly can't say that about my kitchenaid.
Thanks everybody for input. I think I have a ton of information to work with.
I am giving myself 3 months to save up for a Polyscience sous-wide and a light commercial vacuum sealer. I might even go Ebay route for these and get a model with an oil pump.
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