Place the coriander in a small skillet over medium-low heat and cook, tossing or stirring constantly, until very fragrant and beginning to smoke

Remove pan from heat immediately and turn coriander out onto a plate to cool. Cut bacon crosswise into one-inch strips

Place in a food processor and grind very fine

Add the coriander, bacon, pork and remaining ingredients to the mixing bin and process until thoroughly blended

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

Poke several holes down the length of each sausage

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