Place the spices and herbs in a small dry skillet over medium-low heat

Cook, tossing often for 3 minutes or until the mixture is quite fragrant

Set aside to cool

Add the pork, onion, garlic, salt, vinegar and toasted spices to the mixing bin and process until thoroughly blended

Using the #26 horn extrude the mixture into the casings and twist off into two to four-inch links

Poke several holes down the length of each sausage

Refrigerate and use within three to four days or freeze for later use.