Combine dry spices in spice mill or mortar and grind to coarse texture. Mix with garlic in small bowl. Mix meat, fat & spices together in bowl. In food processor (or grinder w/med.plate) process half of mixture at a time, being careful not to overprocess. Fat and meat should remain distinct, but tiny pcs. Knead all together untill well mixed. Cover and refrigerate for dozen to 24 hrs.
Stuff into casings using sausage stuffer or horn attached to grinder. Tie off into 13 cm links and hang in cool place to dry. Or, just refrigerate for 24 hrs, uncovered. Hold in refrig. for up to 3 days, or freeze for longer storage.