Lamb Feta Sausage (WIP)

3 lbs lamb (about 20% fat)
1/2 C. red wine
2 T. fresh rosemary, minced
6 cloves garlic, minced
2 t. black pepper, coarsely ground
2 t. salt
4 oz. feta crumbled

Grind lamb through coarse then fine disks of the meat grinder

Mix ground lamb and remaining ingredients and let sit for up to 12 hours to allow flavors to meld.

Shortly before ready for stuffing prep sheep casings.  Stuff into sheep casings and form into 4-inch links.