Dry the pork with paper towels and cut it into strips. Grind the meat in a meat grinder.
Place one container on top of another filled with ice so that when the meat is ground, it falls onto the cold container, thus maintaining the cold chain.
Wash and disinfect all parts of the machine thoroughly when finished.

Mix the spices well in a small bowl.
Add the spices to the ground pork and mix well.
Add the water or white wine and mix again.
Keep the meat in the refrigerator until you are ready to stuff the sausages.

I used a KitchenAid machine with its sausage stuffing attachments.
Tie the end of the casing and place the casing in the machine's tube, filling it to the desired length for the Italian sausages. Turn the sausage a couple of times in one direction and the next sausage in the opposite direction to leave a separation between the sausages. When you have finished making the sausages, you can tie them with butcher's twine at the separation between them.

Keep them always refrigerated.
You can keep the sausages in the refrigerator for a couple of days or freeze them if you are not going to use them after that time. You can watch this video in Spanish: https://youtu.be/LOgB8rBw9ps www.youtube.com/#JonMichelena1