Hear me now and believe me later. Get the absolute biggest grinder you can afford if you are serious about it.

I process about 5 to 10 deer a year with a friend and much of that is made into breakfast sausage, sometimes over 100lbs at a time. That means multiple times through the grinder and that last grind through the fine plate can take it's time when the meat starts to warm up. Bigger grinders get it done faster and you end up with a better product. Also means less time staring down at a table, dealing with cold meat, cold hands, greasy fat all over.