Place the beef and pork meats in the freezer for at least 45 minutes to chill. Meanwhile, if you are making link sausage, soak the casings in cool water for 45 minutes.

In a medium bowl combine the salt, black pepper, garlic, ancho chili powder, ground mustard, mustard seed, smoked paprika, onion powder and marjoram.

Remove the meat from the freezer and run it through the grinder. Place the meat back in the freezer for 10 minutes, then grind again.

Place the ground meat in a large bowl and add the spice mix. Mix well with your hands. Mix in the milk and green chiles.

If making links, rinse the casings inside and out well, and then place on the sausage stuffer. Tie a knot in one end of the casing and begin to fill slowly with the sausage.

When all the sausage has been stuffed, remove any air bubbles in the casings by pricking with a toothpick.

Preheat the smoker to 250 degrees F. Place the links on the smoker and add cherry wood. Smoke for about 30 to 40 minutes, or until the internal temperature of the sausage is around 160 to 165 degrees F.

Place on a wire rack to cool slightly then slice and serve.