Chop one half of the meat and bacon into small pieces. Grind the other half on a coarse setting. Add all the spices and garlic water and stir well. Leave the meat an hour or two for all the flavors to blend. Soak the salted small casings in tepid water and then stuff with the mixture.
Leave sausages for a day in a cool and airy place to dry and tighten. Smoke later.