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

Soak casings in water for 1 hour. 

Place all grinder parts into the fridge or freezer, allow to chill. In a food processor add the garlic and leeks and blend into a paste. 

In another bowl, add the salt and ice water and dissolve fully. Cut the pork and fat into 1 – 2 inch size cubes, so it will fit inside the meat grinder. Once the meat is cut, put into the freezer and allow to chill for about 15 minutes. 

Assemble your grinder, and on a medium grind plate pass through the pork and the fat, alternating between the two so that the fats mixed evenly throughout the mixture. 

Once all the meat has been ground one time, add your garlic and leek puree, with the fennel, and pepper. Mix thoroughly. Add your salt water mixture to the ground meat and mix it in, allowing the meat to soak up all of the water. Pass all the ground meat through the meat grinder one more time. This will give the sausage a more uniform texture as well properly mix in all the ingredients. 

Once the mixture is fully ground, take a small piece to test the seasoning. Add the small piece into a pan on medium low heat. Allow to cook and sample for salt and seasoning. 

Once flavour is at the desired level, place the meat into the sausage stuffer. Place the casing on the horn and tie the end. Stuff the casing, making sure to keep the sausage at a consistent size and not over stuffing the casing. 

Once the sausages are all stuffed, start by twisting the links. Making sure to alternate the way you twist the ends in order for the sausages not to unravel. Once the sausages are twisted, you can cut them into individual sausage links.