This isn't my first go at making sausage. It is my first time absolutely alone and my first time using the kitchen aid grinder. My first thoughts are - buy a traditional grinder. The two size grind plates are limiting, and the stuffer has an exceedingly hard time passing anything larger. You could sell the grinder if you decide sausage isn't for you, I don't know that anyone will care about the kitchen aid attachement. You 'can' stuff through a traditional grinder, but I think I'm leaning toward a tube stuffer. If you are only ever going to make fairly fine grain sausage, you may get away with the kitchen aid.
I got about 4.5 of 5 lbs stuffed. So I had some to enjoy. This will make wonderful andouille. I look forward to smoking it Tuesday.
On a roll with some brown mustard and homemade sauerkraut.