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Get some Umai bags. You've already got the sealer. Working with Umai bags isn't quite the same as having a curing chamber, but I've seen some pretty impressive results with stuff like bresaola and coppa. You can definitely make dry salumi type products with Umai.

Another thing of interest might be cooked sausages such as summer sausage, and luncheon meats. You can make these with fibrous casings which are smoke permeable, so you can smoke your summer sausages to cook them, or with high barrier casings, which can be boiled, as for mortadella. None of this stuff requires a curing chamber.

Len Poli is the shit.

This is a great book. I would definitely pick that up.

http://www.butcher-packer.com/ is also another good resource for buying supplies like stuffing tubes and casings.

There's also some free resources on the web you can checkout if you don't want to spend a lot of money at first.

Plus, make sure to post any other questions you have here, we'll be happy to help!

Obviously read some of the books that others have stated. But, as far as grilling sausages, you basically grind up the meat (ensuring the fat ratio is close to correct), add spices for the particular sausage you are making, and then stuff it into the casings. You may or may not smoke the sausages, and if you do smoke, there is a process to follow to keep the fat from melting. In that case you would most likely want an electric smoker to keep your temps low.

That being said, heres a link to a great site that has more types of sausage recipes that i have ever heard of.
http://thespicysausage.com/sausagemakingrecipes.htm

For a grinder, Amazon has a few that are good for starting out. I bought this one, and it works great.
https://www.amazon.com/dp/B07K87LVGH/ref=cm_sw_r_cp_apa_i_LOlmDbH7CXVMY

Good luck!

This is the one I have, works like a charm for the batches I usually do (5-10 lbs for each flavor). It'll put a smile in your face first time you use it. I got smooth sausage links in 10 mins that were taking over an hour with the grinder stuffing insert. Highly recommended. I also got this "cake press" to push the farce remaining in the main one after a batch. It's a joke in comparison but if I was coming from my first days of using the grinder to stuff, I'd be delighted. Finally I have this funnel for blood sausages, I don't use it anymore as my technique improved and I can use the piston with liquids without creating a mess, but it would also have been better and faster than the grinder stuffer.

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Newb here, but I also had problems using my grinder (KitchenAid accessory) as a stuffer. I decided to try a dedicated stuffer, but didn't want to spend a lot. I bought this one: Goplus Horizontal Stainless Steel Sausage Stuffer Maker Meat Filler Kit Commercial w/ 3 Size Tube (3L) https://www.amazon.com/dp/B01MU071HW/ref=cm_sw_r_taa_rse0CbJT70QTR

This isn't a plug, only saying that it's been much better than using the grinder. I'm sure a more expensive stuffer would be proportionally better, but this one was good enough for me at my current level (5# batch every month or 2).

Another thing I realized on my learning curve was that I wasn't soaking the casings long enough and consequently having trouble getting them onto the tube.

If you want a safer/more achievable sausage I would suggest Bierwurst, specifically I've used the recipe from
https://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609 by Rytek Kutas (also linked from the sidebar). I feel this is a good "next step up" from the Rhulman book, its a bit less hand holding but has a lot of great recipes.

Essentially its a smoked bacon sausage that you then braise in beer. I've done it with both 100% pork and the pork/beef mix with it being equally well received in either case.

Sunny SoCal... For flavor profiles there's a great book called The Flavor Bible. Lots of great info...

For your purpose it is easy to find a grinder below $100. #8 or #5 (size of the tube) should be fine e.g.. You can get a good stuffer for $150. It will make your life much easier.

I made a Thai red curry sausage once with ground pork and rice, it tasted great and had a really nice spice to it. Might want to try Kitchens of India butter chicken, it's more of a paste than a pre-made sauce, lets you control the liquid in the recipe. I intend to make another curry sausage soon, going to do some protein with yellow curry with coconut cream and rice.

First, no it isn't suitable.
Secondly, there are stainless versions for the mixer that are much better. I got this accessory for Christmas and I love it. The cutting blades are not very sharp out of the box but some lapping by hand totally did the trick.

I've made two chicken sausages, only once each, but both were delicious. One was this lemongrass-chicken sausage and another was Buffalo Chicken Sausage from Home Sausage Making that had hot sauce and blue cheese mixed in.

I used thighs for both of them. I think it was skinless in one, skin-on for the other but I don't remember which was which.

I have a 7lb model vertical stuffer. Adding meat is is no problem at all. I use it 3-4 times a year and once a year we stuff about 100lbs of meat in different kinds of sausage. I think it's the perfect size. Only reason I could see going bigger would be if I wanted to do large bolognas or mortadellas but still why would i need to go bigger than 5-7lbs into one of those? This size breaks down pretty small, it's light enough to still pick up and move around easily and most of it fits in the dishwasher. This is virtually the same one I have but mine's a no name with plastic nozzles.

https://www.amazon.com/Weston-Vertical-Sausage-Capacity-86-0701-W/dp/B009KKL2BM/ref=sr_1_15?crid=3N8WG7AMXNE1&keywords=sausage+stuffer&qid=1555429890&s=gateway&sprefix=sauasage+stuffe%2Caps%2C170&sr=8-15

I'm sure I'll be talked down for this, but I recommend you buy a copy of Mastering the Craft of Making Sausage.

I am not affiliated with either the author or the book, but I have found that a very good resource full of sensible information for technique more than recipes.

Once you learn technique, the rest is up to you and your own invention.

It will help to make sure the sausage mix is as cold as possible. However, I consider the Kitchenaid grinder/stuffer to be a lesson in frustration.

I'd say the LEM 5 lb. is the gold standard for an entry level stuffer. It's worth waiting and putting it on a wish list.

Another thumbs up for Charcuterie. It's not just a recipe book; there's a great info and drawings explaining the process.

I'm not in a position to take pics but the stuffer I ended up with is the 3lb stuffer from Lem.

I'm excited to try it out. We've been really getting in to food preservation this year with a ton of canning now under our belt so I'm sure it was given in that spirit. I'm just a little overwhelmed.

You can buy a two gear, 7 lbs capacity sausage stuffer on amazon for a reasonable price.
https://www.amazon.com/Sausage-Stuffer-Stainless-Vertical-HAKKA/dp/B011RN5QN4/ref=mp_s_a_1_4?keywords=sausage+stuffer&qid=1566378862&s=gateway&sprefix=saus&sr=8-4

This is the one I have. Built to last

Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker by HAKKA BROTHER

https://www.amazon.com/dp/B011RN5QN4/ref=cm_sw_r_cp_api_i_VAnwCbPX0WHGC