I guess it depends on how fast and how far you are jumping into this hobby. Doing dry cured things like salami, coppa, prosciutto takes a lot more skill than making bacon and fresh sausages.
First I would recommend some good reading materials which have proven recipes. The Ruhlman book is excellent, and I cut my teeth on the Rytek Kutas book "Great sausage recipes and meat curing". The binding is not that great, but the content is excellent.
Next, you need a few food safety items, good thermometers, some meat tubs, meat buckets, gloves and the like. Tools like gloves, cutting boards, sharp knives you most likely have.
A grinder and stuffer are needed. I put more money in a good quality stuffer, mine is 25 years old and still works as good as the day I bought it.
My grinder is a Kitchen Aid mixer attachment. I can grind meat at the rate of 1 pound per minute all day long if it is cubed and iced down first. You don't need a dedicated fridge, but will need the ability to utilize space in your beer fridge. Tubs and buckets take up a lot of room and when you equalize bacon, or dry sausage and things, you need plenty of room. It also has to be kept cold, so keep opening down to a minimum.
You will need top quality spices, curing salts and must select the freshest meats you can. Don't scrimp on any of these things. Also get good quality casings and learn how to clean them, also use the right casing for the job, they come in several sizes, and you can get sheep or hog casing. I don't care for the artificial ones.
Then you need wrapping material or equipment. I have a vacuum sealer and also buy good quality plastic wrap and freezer paper. I also make my own labels. You will usually be giving stuff away and the nicer the wrap job, the better.
Lastly, and most importantly you will need a journal for keeping all your notes. Your basic brining may only take a day or two, curing might be a week or 10 days and your hard cured stuff will take several weeks or months. A journal will insure that you can repeat a process, or know what you want to change.