Prep the casings (if using): Soak hog casings in cold water for at least 30 minutes. Rinse inside and out under cool running water. Keep chilled until stuffing.

Keep everything cold: Cold meat and fat grind and bind better. Chill the bowl, grinder parts, and meat. If using pre-ground meat, refrigerate it while you prepare the spices.

Mix the seasoning: In a small bowl, combine salt, garlic, cumin, coriander, paprika, black pepper, and red pepper flakes. Add dried mint or oregano if using.

Combine meat and fat: Place ground meat and fat in a large chilled bowl. Sprinkle the seasoning evenly over the top.

Add water and bind: Pour in the ice-cold water and vinegar or lemon juice if using. Mix by hand for 2–3 minutes until the mixture turns tacky and slightly sticky. This helps the sausage hold together.

Test and adjust: Fry a small patty in a little oil. Taste and adjust salt or heat if needed.

Chill to rest: Cover and refrigerate for at least 2 hours (overnight is best). Resting deepens the flavor and improves texture.

Stuff the sausage (optional): Fit your stuffer with a medium tube. Thread a length of casing, leaving a few inches unfilled at the start. Gently feed in the meat, avoiding air pockets. Twist into links every 5–6 inches. Prick any air bubbles with a pin.

For skinless patties or logs: Form into 3–4 inch patties or compact logs. Chill to firm before cooking.

Cook gently: Pan-sear: Heat a little oil over medium. Cook links or patties 4–5 minutes per side until browned and cooked through (internal temp 160°F/71°C for beef/lamb).

Grill: Medium heat, turn often for even browning, about 10–12 minutes total.

Simmer then sear (for links): Poach gently in barely simmering water for 10 minutes, then brown in a skillet. This helps keep links juicy and intact.

Rest and serve: Let the sausage rest a few minutes before slicing. Serve with flatbread, grilled onions, pickles, or a squeeze of lemon.