Chop or grind the pork coarsely and combine with the beef fat. Combine the garlic and onion with chilies, brandy, and seasonings. Blend well. Stuff casings with the mixture, making 4-inch sausages. Hang in a dry place or in front of an electric fan for 24 hours. If necessary, cover with cheesecloth to protect from flies. Store in the refrigerator. These will keep under refrigeration for a fortnight.