Finely dice the meat, being careful to eliminate anything containing blood. Put the dice through a meat grinder, gather the ground meat into a bowl, and combine it with the remaining ingredients: garlic, sea salt, and pork spices. Mix quite thoroughly.
Slip the sausage casing over the nozzle of your grinder or sausage stuffer and stuff the casing; Cassandra Vivian warns not to overstuff the casing lest it split either immediately or in cooking.
In any case, once you have finished stuffing the casing, tie the open end shut with string and tie the casing into links every 4 to 5 inches; you should obtain about 14 to 15 sausages. They can be cooked immediately but will benefit from 3 to 4 days worth of aging in a cool well-aired spot.