I have the same grinder. Probably have put 500lbs of meat through it altogether. I usually make sausage in 20lbs batches. I have used this grinder for some time so let me give you some info. I only grind on low speed as that is as fast as I can feed the hopper. Also all parts you see that are silver are not stainless but chrome plated. That means care should be taken not to use metal utinsels. Use wood or plastic. Also that means if you do not dry after use and clean up those parts will get ugly fast.
I have used it to stuff also but: More than 5lb with any grinder as a stuffer is a pain. You cannot get the texture for some sausages because you are grinding again and running through an auger more than with a dedicated stuffer. Andouille is an example of a sausage that you want large pieces of meat in. Not possible to do well with a grinder alone. Clean up is more difficult do the the smearing of fat in the grinder.
Tips that may help. Buy a cheap foot controller that is single action. Foot on it grinds foot off it stops. Can be had for about 15 bucks and will free up a hand. As soon as you can get a dedicated vertical style stuffer with a 15lb capacity. Remember that if the tank capacity says 10lb or 15lb it will only hold 9 or 14 lbs respectively. This is due to the space the plunger needs to get down far enoeph to seal.
I have had no problems with my Northern Tool/Gander 15lbs stuffer and cost about 165.00. The plastic tubes work for me and until they go bad I am not worried about SS tubes. Casings can be had in Natural or Calogen but I prefere natural hog casings as they link nicely and I have less blow outs. If you choose Calogen PM me a address and I will send ya some to try. I just dont like them but many use them. Learn how to handle casings before you start and have an idea of what you need to do with them to prep.
Not everything but I hope a helpful start