Directions Preparation:1hour › Extra time:1hour chilling › Ready in:2hours
Place the beef, pork and pork fat in the freezer for 30 minutes along with the meat grinder. This will make grinding easier.
Cut the meat and fat into 2cm chunks and pass through the cold meat grinder fitted with a medium plate.
Combine the mince with the beer, garlic and seasonings. Mix well for 2-3 minutes, using your hands, until the mixture starts to congeal. Cover with plastic wrap and chill 1 hour or up to overnight.
Soak the hog casing in cold water for 30 minutes, then run cold water through it to remove all salt.
Using the medium sausage stuffing funnel attachment, thread the casing over the funnel. Start passing the mince through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot over the meat, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is used up, tied the other end of the casing into a knot.
Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
Using a metal skewer, poke 2-3 small holes in each sausage to allow air to escape during cooking.
Cook as desired or chill in the fridge up to 3 days, or freeze for up to 3 months.