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1
Spread the meat and fat strips on 2 large rimmed baking sheets.
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2
In a small bowl, combine the garlic, dry seasonings and spices and sprinkle the seasoning mixture all over the meat and fat.
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3
Refrigerate the meat and fat for 15 minutes.
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4
Drizzle the liquid ingredients all over the meat and fat.
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5
Freeze the seasoned meat and fat until very firm, about 45 minutes.
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6
Chill the bowl of a stand mixer and the meat grinder's parts in the freezer.
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7
Set up the grinder with the coarse grinding plate; place the bowl below.
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8
With the machine at medium-high speed, gradually drop in the meat and fat.
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9
Add any liquid on the baking sheets to the ground meat.
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10
Put the ground meat in the freezer again to keep it at 32 to 40 (at 45, the fat begins to melt, ruining the texture of the sausage).
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11
Using clean hands or the paddle of the stand mixer, knead or beat the meat until a sticky mass forms, about 50 seconds; be careful not to let the meat get too warm.
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12
Refrigerate for up to 3 hours.
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13
Meanwhile, soak the pork or sheep casings in warm water for 30 minutes.
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14
Drain the casings.
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15
Working over the sink, gently run warm water through each casing.
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16
Pinch both ends and lift up the water-filled casing.
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17
Look for any spots that leak and cut out those portions.
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18
Place the sausage stuffer in the freezer for 15 minutes.
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19
Set up the sausage stuffer and slip all but 6 inches of a casing onto the tube, leaving the trailing end untied.
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20
Tightly pack the sausage mixture into the canister.
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21
Start cranking the sausage stuffer very slowly until the meat emerges from the tube.
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22
Now tie a knot at the trailing end of the casing.
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23
Slowly crank the sausage into the casing, using your free hand to regulate how tightly the sausage is packed; make sure not to overstuff the casing.
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24
When the casing is nearly stuffed, tie off the end.
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25
Starting at one end, pinch off the first link by pinching your fingers around the sausage to separate the filling; 6 inches is a good average length.
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26
Then, roll the link toward you 3 to 5 times, creating a twist in the casing.
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27
Move down to form the next link, rolling 3 to 5 times in the opposite direction (this prevents unraveling).
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28
If the casing splits, remove the stuffing near the split and tie the casing closed before proceeding.
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29
Alternately, the links can be formed by sectioning them off with butcher's twine.
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30
Repeat with the remaining casings and sausage.
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31
Hang the sausages on wooden or metal racks over 2 rimmed baking sheets, making sure not to crowd them so that air can circulate around them.
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32
Sterilize a needle over a flame.
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33
Prick holes all over the sausages with the needle, especially where there are air pockets.
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34
Let the sausages hang to dry for 1 to 2 hours, then wrap in butcher's paper and refrigerate overnight before cooking.
