Greek sausage made from lamb, pork fat and cheese

Materials	lamb, 70% pork jowl, back fat, or fatty pork trimmings 30% goat or sheep cheese	3.5 kg (7.7 lb) 1.5 kg (3.3 lb) 300 g (0.6 lb)
Ingredients	salt, 1.5% pepper red pepper (cayenne family), ground coriander, ground thyme, crumbled mint, crumbled red wine cornstarch	75 g (4 Tbsp) 10 g (1-1/2 Tbsp) 10 g (1-1/2 Tbsp) 7.5 g (1 Tbsp) 10 g (3 Tbsp) 10 g (3 Tbsp) 250 ml (1 cup) 4 Tbsp
Instructions	1. Grind meat and fat through 3/8" plate (8 mm). 2. Cut cheese into little cubes 3. Mix cheese with all spices. Mix salt with wine and then pour over meat. Add cheese and spices and mix. Add cornstarch and mix everything together. 4. Stuff into 32-36 mm hog casings forming 4" (10 cm) links. 5. Keep in a refrigerator or freeze for later use. 6. Cook before use.