It’s best to grind the meat when it’s at least partially frozen, as the fat won’t smear and it will grind more evenly.
Grind up your meat and mix all the dry spices and garlic in a large bowl.
In a separate bowl, beat the egg and add milk.
Mix the ground meat, spices, and egg/milk mixture together. Although it’s cold, it’s best to use your hands to mix everything together.
Place the mixture back in the refrigerator to chill again.
If your sausage casings were packed in salt, soak them in water for at least 30 minutes, rinsing them and refreshing the water a few times.
Stuff the meat mixture into your sausage casings and tie off.