You are going to need a grinder as well. I wouldn't even chance making a dry cured sausage with store ground meat.

Also, find a restaurant supply store and get some heavy duty containers with lids, a large cutting board, and a commercial grade boning knife.

You might also want a vaccuum sealer. I only make sausage about 4 or 5 times a year, but I enjoy it on a weekly basis thanks to vacuum packing and freezing.

If you want to make snack sticks you will need to get one of these: http://www.amazon.com/Stainless-Steel-Sausage-Stuffing-Stuffers/dp/B005U4AZ9M/ref=pd_sim_sg_13

I have that stuffer as well. I love it. It works as good as a commercial grade one (except for the high speed reverse gear that the commercial ones typically have).

Also, http://www.butcher-packer.com/ is a great resource for casings, spices, cultures/mold, and high temp cheese.

Have fun!