The main thing I do is to mix the 2 meats together, and then I poured 1/2 cup of beer (porter) and 1/2 cup of cold water into a bowl, and then stirred in my dry seasonings. Slowly mix in the wet seasoning mix to the meat, and then do a patty fry test for seasoning. If it's good, carry on, if it needs more of something, add it and mix/test again.
After you're happy with the flavor, mix in the jalapeños and the cheese. Patty fry test if desired.
I then stuff into hog casing. Sometimes I let them rest overnight, but these went straight into my smoker at 130 degrees for an hour with no smoke, after an hour, I bump the temp to 150 and light my
Amazen pellet tray. This one was a combination of apple and pecan pellets. After an hour at 150, I bump 10 degrees every 30 minutes until I'm at 170, cook to an IT of 165. Drop in an ice water bath for 5 minutes, and then vac pack.
That help?
Also, since I use a manure based fertilizer in my garden, I blanch ALL of my fresh veggies and/or herbs before using in sausage. Overkill, maybe, but I like being safe.