Grind the meats and fat through a 3/16-inch plate. In a large bowl, mix the ground fat and meats with the water, garlic, salt, paprika, black pepper, sugar, marjoram, cayenne, sage, allspice, cardamom, cloves, coriander and cinnamon. Knead with your hands until everything is well blended.
Stuff into medium hog casings, and tie into 6-inch links. Dry overnight on a rack in the refrigerator.
Hot smoke until the internal temperature of the sausages reaches 155 to 160 degrees F.
Hot Links will keep in the refrigerator for 5 days or in the freezer for 2 months.
