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Combine the meat, fat, salt, sugar, and pepper in a bowl. Cover and refrigerate overnight. Combine the garlic and wine in a small saucepan and bring to a boil. Refrigerate overnight.
2
Grind the meat and fat together through a 3-mm plate. Mix thoroughly with the garlic and wine. Wrap tightly with plastic and refrigerate overnight.
3
Soak sausage casing in warm water for 15 minutes. Rinse the inside of casing with water. Stuff the sausage mixture into casing. Tie into 15-cm long links. Hang the sausages to dry overnight in a refrigerator.
4
Cold smoke the sausages for 6 to 8 hours
5
I usually simply poach the sausages in simmering water for 10 minutes before serving.
Prep time 
