start with some small batches of loose sausage...make patties, etc. Try them out several ways...pan fried, grilled, roasted etc. If the flavor meets with your approval, then do a run in casings.
For dry aged sausage, you must pack in casings and hang or smoke...in MS I'd smoke em.
I make my own chorizo and linguisa because I like it HOT ... Mexican and south west style, and that's hard to buy on the East Coast. I also make my own lamb sauages.
BE CLEAN...wash before during and after. Do not risk contamination with this or any preserving, such as canning, that you do. Botulism is deadly and total paralysis is not fun I understand.
THe rewards are great. Home cured meats are fantastic; just like home made breads! People have been making jerky for awhile at home now, and with the results are fine. THis is not much different.