Making Sausage (Kolbasz)
Use a good cut such as a pork shoulder or Boston Butt for good taste and texture.
Cut meat into small cubes.
See recipe to get the proper seasonings.
Using a good machine such as an Oster or Kitchen Aid, the grinding takes place almost effortlessly.
You can also use the traditional approach, the old fashioned grinder that must be attached securely to the work surface.
You will need a partner to hold the sausage level as it is pushed into the casing. With casings threaded onto the tube attachment, begin pushing meat down into the machine. Add meat to the chute continuously to keep air from getting into the tube.
If you have a "blow out" just twist casing at that point.
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