It's really funny, how a person wants things a certain way. Coming from the professional ranks, as a sausage maker, I knew how my sausage kitchens were set up, and what I wanted/needed to be able to produce something just as good, in my backyard/garage. I'm getting closer with each addition to my setup. I just wish I would have gotten some of the other equipment that we had, when my father closed the grocery store, and auctioned off all the furnishings. One of the nice Hobart slicers would have been nice. The 100# sausage mixer and 100# Huber water stuffer, would have been awesome additions. The mixer I have is the biggest one from Cabela's. It says it holds 44# of meat. Yeah, it will hold that much, but it won't mix that much worth a damn.
25# of meat, then add your seasonings and water seems to be perfect. That is still a decent size batch anyway. I figure I got ~120 brats from my 25# batch. That's just a little under 4oz. per link. A pretty good average.