Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Grind pork on a medium plate twice and set aside.

Mix and dissolve the salt and water together, mix all spices together.

Add the salt water to the meat mixture and evenly sprinkle the spices on top. Mix thoroughly.

Before stuffing, make a sample patty and taste for seasoning.

Fill the stuffer with the meat mixture and prime the nozzle. Making sure there is no air in the stuffer.

Place the casing on the nozzle and tie off the end.

Slowly turn the handle making sure the meat comes out evenly, guiding the sausage out

Once the casing is all the way full tie the other end and start twisting the links to your desired shape and size.