There is no end of books and websites. The best book i've found sor far is http://www.amazon.com/Great-Sausage-...348333427&sr=8
Always grind cold, so the fat does not melt.
I have a small hand grinder I user for experimenting. I try test grinds, amount of fat, double or triple grinds, various seasonings and then cook them in a frying pan to try the results. Maybe 1/4 lb at a time. I would do this first and see where it takes you and what your interest in making is.
A grinder/stuffer attachment for a kitchen aid mixer does an ok job but the hopper is small and the motor gets hot. Small batches only.