I started the same way, I went to B&P for cure, I started with bacon. Then the casings. I suggest you take a look at fastening devices for your LEM stuffer. Someone on here the last week or so showed they were using suction cups which I want to try, I use locking pliers.
http://www.amazon.com/Vise-Grips-and-Locking-Pliers/b?ie=UTF8&node=553316
They are nice to hold it stationary on the kitchen counter.
I do my spices, I don't get "kits" although many here use and like them. Check out Woodcutter's latest post where his order came in. LOL Hey, he gets for real with it! There are a load of great sausage makers here, I am just learning, a lot of those sausage makers can be a bit tight with their special recipes. But most will share, they realize its just a starting place for you to build your own flavor profile. Its all about you making exactly what you like.
Most folks want to start out and just make everything, the same with smoking meats. Me, I usual;ly stay with what I am going to use and like and work at it till I am happy before chasing a different type. If you build in 5# batches, you can better afford to play with, and tweak it in.
Also I like the 5# because it doesn't get too much for an old man to do solo. <Chuckles>
Boykjo, Woodcutter, Hoity Toity and too many more greats to list are the ones who can help you most. I suggest you pick something, say a bratwurst look at who makes them and where they live. If they live in an area of German decent I would watch what they do. Then make mine using their suggestions. If you want Italian sausage etc...
TAKE NOTES and keep 'em up to date! If in no other area, sausages and cures you need to keep notes.
Don't be affraid to experiment. Buy spices are the store come home and research them, then try it on the recommended meat to see what they really taste like to you.
Just remember to have fun, and you'll know your a sausage head when you see butts on sale under a dollar and go look in the freezer to see how many you can squeeze in....ROFLMAO!