pr0wlunwoof you got a good find. The buffalo chopper that you have is already for small commercial meat processing. It only takes a few minutes per load and that machine can run several loads even just for half a day. While it is primarily used for emulsified sausages, it is also good for chicken nuggets and the like. Enjoy exploring other products. Keep it oiled when not in use using food grade oil and it will serve you well.
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pr0wlunwoof To professionally vacuum sausages follow these steps. Place sausages flat on a tray and freeze thoroughly. Label the vacuum bags before putting the sausage (stickers or stick on labels will not adhere well on bags with moisture). Do not overfill the bags. Leave enough head space. The shape of the sausage after vacuum packing will depend the firmness of the sausage and amount placed in a bag. Keep frozen.

Sausage emulsion follows a standard procedure for good results. In the buffalo chopper / bowl chopper / meat cutter add the ground lean meats first before the ground back fat (since this is already too fine). Add the salt mix (depending whether smoking or not). Then the spice mix. Then crushed ice. Last is the phosphate. Note that the meat should be cold (10-12 degrees C) during the process. You may add some crushed ice earlier (after adding the salt) if necessary. If you are using additives to improve texture or flavor, add at the same time as the spices. End points when to add an ingredient or the ideal emulsion is reached should be observed. It would be advantageous to see an actual demonstration or have someone knowledgeable show you. Otherwise, trial and error (don’t forget to write down the variables) is the best teacher. Also, do not process less than half the capacity of the chopper.

Wrinkly sausage maybe a result either loose stuffing method or high moisture emulsion or fat rendering during the cooking process (prolonged smoking or steaming / boiling after smoking). Since there is less mass, the casing tends to wrinkle at certain areas. Casing separation is when the cooked sausage separates from the casing. This seldom happens in natural casing and collagen casings unless the fat ratio is high.