Place all ingredients except ice water and hog casings into a large pan and blend well
Grind the seasoned mixture through a medium-sized grinder plate to distribute seasonings evenly
Add ice water to the ground mixture and incorporate thoroughly by mixing by hand
Test for proper seasoning by frying a small patty-sized portion of sausage mixture
Taste and adjust seasonings if necessary
Using the sausage stuffing attachment on a meat grinder, stuff sausage meat into the casings
Wrap sausages at 6-inch lengths
Wrap and store in freezer until ready to use
Serve on the grill or as an hors d'oeuvre on toasted French bread