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1
Cut the fatback into the thinnest possible slices.
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2
Cut the slices into the thinnest possible strips.
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3
Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes.
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4
There should be about three cups.
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5
Set aside.
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6
Put pork, beef, salt, pepper and garlic into a mixing bowl.
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7
Add the diced fatback.
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8
Blend the potato starch and ice water and add it to meat mixture.
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9
Cut the sausage casings into five lengths of about 18 inches each.
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10
Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely.
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11
Slip the sausage casing onto the stuffer.
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12
Tie it at the end.
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13
Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches.
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14
Cut off the end of the casing and tie it on both ends.
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15
Repeat this action, cutting off each sausage with a 15-inch length and tying at the end.
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16
This will make about five sausages weighing about one and one-quarter pounds each.
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17
To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages.
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18
Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes.
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19
Serve sliced.
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20
The sausages could also be grilled until done or they may be smoked.
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21
If they are to be smoked, use a home smoker and follow the manufacturer's instructions.
