Soak the casings, especially if they are packed in salt, for at least 30 minutes, changing the water occasionally. Rinse the insides out under the faucet.

Simmer beer to reduce to about half (one cup)

Mix together all the dry spices.

Set a bowl on top of another bowl filled with ice water to collect the ground meat in.

Grind the chilled meats, fat, onion and garlic through the small die of the meat grinder adding a tablespoon of spice every so often. Once done, return the meat and fat to the freezer for 30 minutes or so.

Whisk together the reduced (1 cup) beer, the 2 eggs and milk powder. Mix well with meat mixture.

Stuff the sausages to about 1 diameter. Section them off into about 6 inch sections by twisting them.

Smoke sausages or freeze for grilling later.

Serve with rough chopped onions sauteed in beer in a bun.