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Cube the pork butt, hangar steak, and fat and chill well.
Grind in small batches using a 3/16” or ¼” plate.
Combine in a bowl with spices and aromatics. Mix well, cover and chill.
Prepare sausage casing as needed.
Stuff the casing per your grinder/stuffer’s instructions. Gently twist into 4-inch lengths. Cut sausages apart or leave in a string and refrigerate until ready to cook, no more than two days. They can also be frozen in air-tight freezer bags.
When ready to cook, grill or brown the sausages on the stovetop on all sides over medium heat.
While the sausages brown, heat the butter over medium heat in a large pot or dutch oven and add the onions. Cook for a few minutes and add beer and bay leaf. Lightly simmer.
Once the sausages are browned, add to beer bath and let cook 12-15 minutes while barely simmering.
Serve on toasted rolls with the braised onions and good mustard.