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.
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.
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.
Cold smoke the sausages for 6 to 8 hours
I usually simply poach the sausages in simmering water for 10 minutes before serving.