Put the pork and the rest of the ingredients in a large bowl, tossing to coat the meat evenly. Cover and refrigerate for at least 24 hours.
Remove from the refrigerator and put the mixture through a meat grinder using a 1/2-inch die. Or, coarsely grind the meat in a food processor fitted with the metal blade.
Stuff the mixture into the prepared 1 1/2-inch-diameter casings, each piece about 10 inches long. To hot-smoke the sausage, follow the directions for ěHOT-SMOKING SAUSAGESî. Smoke for 20 to 25 minutes, flipping the sausage once every 10 minutes of cooking time. It can be frozen indefinitely.
Yield: about 5 pounds