i think you should get proficient w/ the equipment you have, you will learn a lot, start small, keep things cold, cure will change the dlavor, and the characteristics of the pork, and rendes it somewhat indegestible, and some bodies may recognize cure is an invader, make sausage w/out cure and make some w/, smell and taste the difference. if you wash your hands and keep the meat cold and have a clean process, your safe. here's a very easy and basic recipe, it's for irish banger which can be used for a breakfast sausage and doubles as a brat.
3.125 or 3# of pork is a very freindly starting point, it may sound like a weird weight but this is the logic, start small and you can limit your effups, also 3.125, 6.25, 12.5,25,50,100, in working up or scaling a recipe in this way you can taste how scaling is not simple additive, also, makin 6# of sausage really isn't the same as making 50, very different.
start out w/ about 3# of pork shoulder, cut it into about 1 inch cubes, add to the cubed pork shoulder, 3 tablespoons of sage or if you have fresh, just pick some, wash ot, chop it, add to pork, now add 3 level tablespoons of salt to the pork, now add a half bottle of stout to this mixture.
mix thoroughly, you know what, i;ll do a video real soon, stay tuned.
overall keep it simple, keep it cold and wash your hands, wear gloves