Lightly squeeze chopped kimchi in cheese cloth and set the juice aside.
Mix kimchi juice with salt and spices - Coriander, Onion Powder, Garlic Powder, Black Pepper, Marjoram, Whole Mustard Seed
Add kimchi juice seasoning to ground meat.
Mix thoroughly. Slap on to your palm and see if it stays stuck on your hand when your palm is facing downward. Add more kimchi juice if mixture isn’t sticking.
Mix in kimchi, cheese, and peppers.
Panfry a small portion to taste test. Add salt if necessary.
Refrigerate the seasoned meat mixture.
Lightly lubricate the stuffing tube with oil. Slide on a single casing, leaving 1½ inches of overhang.
Tie the end and poke a small hole for air to escape.
Start stuffing on low speed, guiding the casing evenly. Put the bowl of meat over a bigger bowl with ice to prevent meat from going bad.
Leave 1½ inches of overhang at the end.
Twist sausages every 5-6 inches (or whatever length you like) to form links.
Tie the casing end and place sausages on a baking sheet.
Refrigerate for 4 hours (or overnight) uncovered, flipping halfway to dry casings.