Do you use LEM products? If so, what's a recommendation for someone getting into processing that's not wanting the 'starter' package but a package that'll be a buy once, cry one deal.
I've got a hodgepodge of different brands. Some is LEM, some isn't, some that isn't, have the same size bore as LEM and thus accept LEM plates and stuffing horns. The grinder line is pretty basic; once you step up from the plastic-bodied countertop models - which IMHO are suited to a family dinner of hamburgers or meatloaf, but are overwhelmed by a 30# javalina - you're into the metal-geared models. More money = more power = faster production = the meat defrosts less while you're handling it. Buy the biggest your budget allows; if it's more than you need you can either grow into it or enjoy the surplus capacity. In that sense it's sort of like driving your buddy's sports car - you won't race it, but it's nice to know you could.
Edit: Also get a 5# stuffer. And a mix of stuffing horns. If you can't afford a bunch of steel stuffing horns, start with the smaller gauges. You can stuff brat casings off a 3/8" snack stick tube, but you'll never get snack stick casings on a hog casings tube. Hand crank is fine unless you're processing multiple steers or swine. Stuffing off the hand crank rather than the stuffer gives you more control over fill and pressure, even with the foot pedal. Plus if you have a buddy over for a sausage (making) party you can have one person grinding, one person mixing, one person stuffing, etc., and assembly-line it. So- boning knives, a way to quickly sharpen them while processing, biggest grinder you can afford, stuffer, steel stuffing horns, biggest cutting board you can wash in your sink, some meat lugs and/or dishpans.... assuming you already have some of this.