Cut the meat into 1" cubes.
Place in freezer for about 30 minutes.
Soak casings in water with a splash of vinegar.
Grate onion and garlic.
Assemble spices. Activate with heat. Pulverize with a spice grinder.
Prepare meat grinder.
Grind meat.
Combine meat, onion, garlic and seasonings in a stand mixer with a paddle attachment fitted.
Beat on medium speed, slowly adding ice water.
The result is a paste that smears to the side of the bowl.
Check seasoning by poaching several chunks of sausage and tasting. Adjust as necessary.
Prepare a sausage stuffer, mounted with a length of lamb casing.
Stuff frankfurters.
Pinch and twist to segment to desired length.
Cook, very gently. I suggest baking at the lowest available temperature to an internal temperature of about 150°F (2 hours or so). This seems to yield the best texture.
If your not planning to consume these quickly, they freeze pretty well.
