Soak Casings in warm water for a minimum of 30 minutes or up to 12 hours.  Change the water a couple of times.  Store the casings in the water as you work.

Cut meat mixture in chunks smaller enough to fit through your grinder.  The meat mixture should be 25-30% fat.  Pork shoulder works well for this or leaner cuts of meat combined with pork belly or fatback.  Put meat in the freezer until very cold, but not frozen.  Also, put your grinder pieces and bowl in freezer or fridge as space permits.  The goal is for everything to be nice and cold.

Toss meat with the spices and salt and grind through the desired grinder plate into a mixing bowl.  If you are using a larger die for grinding, make sure you are extra thorough trimming off the tough connective tissue and tendons or you will end up with chewy/hard bits in your sausage.

Mix the sausage mixture with a stand mixer (or meat mixer) fitted with the paddle attachment.  Slowly add the cold liquids and set a timer for 5 minutes.  As long as your meat mix stays nice and cold, you can’t really over mix it.  You can however under-mix it and end up with a dry, crumbly, unpleasant texture.  Depending on the equipment you are using for this, you may need to do this in batches.

Load the meat mixture into the sausage stuffer.  Put a casing on the nozzle leaving a couple of inches overhanging.  Leave the end unknotted until the sausage starts coming out to avoid a huge air bubble.  Stuff sausages, twisting every other one in the same direction.  Poke casings with needle or sausage poker.

Sausages are best if allowed to sit for 1 day before eating to allow casings to dry and flavors to mingle.  If possible, hang sausages in the refrigerator during that time to tighten the casings and squeeze out air bubbles.

To package and store your sausages you can wrap in plastic wrap and then butcher paper and freeze or vacuum seal and freeze.  If vacuum sealing, I recommend freezing first or leaving the sausages linked together as the vacuum pressure will try to pull the sausage out of the casing.  Fresh sausage you can store on a plate wrapped in plastic wrap or a bag in the fridge.  You should use fresh raw sausage within 3-5 days.