Put meat grinder head and blades in the freezer the night before. Cube the Bayonne Ham and put in the freezer the night before as well.

Grind the octopus, Bayonne Ham, and garlic together in unison. Season with both paprikas and white wine. No salt as the ham takes care of that for you. Paddle the mixture together to help incorporate the seasoning and to emulsify the mixture.

Stuff the casings with the mixture and hang for 24 hrs.

Set the smoker at 225 degrees Fahrenheit and hang the sausage in the middle of the smoker for 1.5-2 hours or until the internal temperature hits 165 degrees Fahrenheit.