Coarsely chop the lean beef and pork.

Coarsely chop the pork fat.

In a large bowl, combine the chopped beef, pork, and pork fat.

Add salt, pepper, fine coriander, ground cloves, red pepper, fine nutmeg, and vinegar to the meat mixture.

Thoroughly mix all ingredients until well combined.

Stuff the mixture into sausage casings, creating a continuous length of sausage about 1 to 1.5 inches thick.

Preheat a charcoal grill to low heat.

Cook the sausage slowly over the charcoal, turning frequently with tongs to ensure even cooking.

Avoid piercing the sausage casing during cooking to retain its juices and flavor.

Cook until the sausage is cooked through and the casing is nicely browned and slightly crisp, approximately 60 minutes.

Serve immediately.