I have and use the KA grinder to make sausage. It's a meat grinder, just like any other meat grinder with the same size tray, tube, worm and plates.
In other words, it's smallish. The size and shape of the tray -- which should have been designed as a hopper -- make sausage making with the KA even messier than most meat grinders -- if that's possible.
I agree with everyone else. Fine for small amounts. Not only slow, but a massive PITA for larger. If you're going into charcuterie in a big way, forget it. 10# - 15# or less at a time, and what you save in storage space makes the extra trouble worth it.
Rich
ON EDIT:
Diva -- I should have added that despite its limitations, I like the quality of the KA toys. Also, if you leave your KA out on the counter, the attachments are convenient. Also, relatively speaking, it's a bargain. That's not a word you hear associated with KA very often, is it?
I suppose this is one of those things that separates the dabbler from the true hobbyist. To me, 15 pounds of sausage seems like a lot! For heaven's sake that will make two big picnics worth of meat plus enough fatback to make chaurice. Real sausage makers regard it as too small an amount to bother plugging the machine in.
OTOH, there are some very serious charcuterie people using the KA, especially to test new recipes.
-R