In a large mixing bowl, add the pork, beef
and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend
and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder
fitted with a 1/2-inch die. A food processor
could also be used. Stuff the ground mixture into the casings
to form 12-inch links. Prepare the smoker. Place the sausages
in the smoker and cook for 10 to 15 minutes. Remove and cool completely. Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely. Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely.