What is the best sausage stuffer ?!

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I have used all 4, and what ever works for you, and it all depends on how much your making, for personal use the last 2 options are best, for restaurant or commercial use the first 2, I made fresh and smoked sausage when I was a chef, and used the meat grinder plus a sausage horn/stuffer on the Hobart mixers, you can find a selection of them at Restaurant supply places and Hardware stores, even ethnic markets like Italian and Portuguese, I have friends who's fathers or the female members of the family put up sausage with the sauces, beans and other winter products.

I was going to buy a vertical one many year back, they are the easiest to work and clean, I would look at all your options and price them, I saw one here in Toronto Canada a few weeks back, a stainless steel one for under $100 and I would buy it in a flash except I am off meat now for 5 years.