Instructions

1. 1
   Cut the meat into small chunks, then grind it with the seasonings and ice, and mix this well.
2. 2
   Stuff the meat mixture into the casing. When making sausage by hand, tie a knot about 3 inches (76 mm) from one end of a cleaned sausage casing and fix the open end over the spout of a wide-based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers.
3. 3
   Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
4. 4
   Smoke in an outdoor smoker following the manufacturer's directions; alternatively, place the sausage in a casserole, cover it with water, and bake about 1.5 to 2 hours at 350°F until water is absorbed.