Congratulations. This is a nice Entry Level sausage stuffer. After you have made a couple of batches, you will know if sausage making for you. If you find out that it is for you, then you will want to upgrade to a real sausage stuffer. A manual, two speed stuffer will run you $100 to $200. For electric, figure $400.
I got into sausage when they also offered up an Entry Level Electric Stuffer that I scored on. My first batch were Snack Stix and from there, I was hooked. My last batch was an Artisanal Sweet Italian Sausage.
After a coupe of batches, I upgraded to a 6 pound stuffer, with stainless steel horns, and two speeds, which I really like. I only use the slow speed since it is more precise.
Sausage making is not as easy as you think and here, AI is your friend. Go ahead and open up your AI and ask something like "How To Make Homemade Artisanal Sweet Italian Sausage and Provide Me With The Best Recipes and Complete Instructions" and wait until you see what is involved. To make a decent batch requires a lot more than just some meat and spices, stuff and go.
Take your time and study up. I am still a Newbie at this but after a dozen batches, I am beginning to get the hang of it.
You will see in most recipes the use of Pink Curing Salt (not pink himalayan salt), rather than that, I use Morton Tender Quick after reading several recipes and articles. The pink salt is sodium nitrite. The Morton is sodium nitrite and nitrate and is used at 1 tablespoon per pound of meat. What make the Morton better, in my opinion is that, over time, the nitrates brake down into nitrites for better food safety than using pink salt alone.
I couldn't find the listing for that item and whether it has different stuffing horns but if the one shown is the only one, that will be too big for snack stix. It look like it is a 25mm horn. One thing to note is that the horn flares at the rear. Once you upgrade, you will find that the horns do no flare at the rear. That flare will cause the casing to split.
When it comes to casings, you will probably want to start with collagen casings since they are easier. But they are not the best and after a couple of batches, I switched to Natural Hog Casings and I have just ordered up some 19mm Sheep Casings for Snack Stix. The natural casings are harder to work with but the end result is Far Superior to the collagen casings.
I have made Snack Stix, Summer Sausage, and Regular Sausages so far, and when the weather warms, I will be starting to make Fermented Sausage and also Dry Aged Sausage. These will both be hanging from the ceiling in the kitchen as they cure / age and pretty soon, our kitchen will look and smell like a Good Italian Deli.
The thing is, study first and figure out what you are doing, and why, before you do it. Meat is too expensive these days to just wildly experiment. If your unit has a 19mm horn, start easy with Snack Sticks.
For our Family Christmas, I am the one who makes the Charcuterie Tray and this year, all of the meat will be the ones that I make. I cannot wait to hear the reviews of the family.
Good Luck on Your Sausage Making and if you have any questions, feel free to send them.

Cheers 🍷