Combine meat, fat and spices, and mix well. Mix in the milk, then fry up a pinch to test the flavor. Adjust spices as necessary.
Chill the meat in the freezer for half an hour, then stuff into 32/35mm-size hog casings.
Go slowly at first, massaging the meat as it goes through the casing. When you’re starting out, it’s easier to stuff a few feet of casing and then twist the long link to make smaller links. To do this, pinch the link every 5 inches and then twist a total of 20 rotations.
Poke holes in the casing before boiling or grilling to get rid of air bubbles and to keep the casing from bursting.