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Chill the meat and fat very thoroughly.
Break the meat down by grinding it with a 16mm or larger plate.
Combine the meat chunks with the seasonings and diced fatback (except the red wine/garlic mix and cochineal).
Pass the mixture through a meat grinder fitted with an 8 or 10mm plate.
Add red wine/garlic mix and cochineal to taste.
Stuff immediately into pork casings 32-35mm in diameter – make portions 10-15 centimeters long.
Wash out the casings by fitting one end over the faucet and turning the water on gently.
Affix one end of the casing over the funnel attached to the sausage stuffing attachment.
Turn the grinder or mixer on and as the sausage stuffing begins to flow into the casing, it will push the casing off the funnel.
Twist or tie off with kitchen twine to make links, or leave to make several very long sausages.
Refrigerate the sausage for 24 to 48 hours before cooking or freezing.
To cook, place the sausages in a large pot and cover with water. Bring to a boil and reduce the heat to below a boil and poach the sausages for 10 minutes, if grilling or frying, or 40 minutes, if serving them boiled.