There's some variables involved that either get worked out with trial and error or having someone that has learned from mistakes really explain it or show you.

Sausage is generic. Snack sticks, summer sausage? Type of smoker your going to use. I have a smoker where I hang the sausage and you have to be real careful not to burn the ends if your doing a smaller casing sausage, snack sticks.

The biggest challenge can be learning stuffing the casings. You can learn a lot by watching you tube videos by LEM etc. The temp of the meat prior to stuffing makes a huge difference with smaller or thinner casings but not so much on larger thicker casings. Not letting air get into the casing so you don't end up with inconsistent cooking etc. Watch some videos. And don't mix up 25lbs of meat for your first attempt. Do a small batch that's manageable while your learning.