1. Blend garlic, water and liquid smoke, if using, with a hand blender. Put into fridge while you chill and grind your meat
2. Place the meat and pork fat into freezer for 1 or 2 hours to make it very cold and a bit firmer
3. Cut meat and fat into about 1" cubes and return to freezer while you gather and mix your spices together
4. Add salt, pepper and mustard seed to meat with your very clean hands, thoroughly but quickly so as not to warm the meat too much
5. Run seasoned meat and fat through grinder using a coarse grinder plate. Distribute the fat evenly if possible when putting ingredients into the grinder hopper
6. Run the mixture through the grinder again with the finer grinder plate (about a #8)
7. With your very clean hands, ground meat with water and now cold garlic mixture until evenly distributed. Again, you'll want to be quick so as not to let the meat get too warm.
8. Place meat back in freezer or refrigerator while you set up your stuffer.

Stuffing

1. Place sheep casings in cold water to separate
2. Carefully guide the casings over the sausage stuffer tube, moistening as you go
3. Follow your machine's directions for feeding meat into the hopper and filling your casings
4. When links are desired size, twist several times, changing direction each time
5. Dry links on a rack in the fridge for about an hour before wrapping and freezing. I always use plastic wrap followed by freezer wrap, which allows the sausage to keep for a long time in the freezer.