Start by gathering all your ingredients and equipment. Make sure you have large bowls - containers available to store the ground meat. Sharp knife, cutting board, paper towels, have them handy. If possible, prior to starting keep everything cold.

Remove the meat from packaging. Trim excess fat if needed. Cut the meat into cubes or strips that will easily fit the feeding tube of the meat grinder.

If working with a larger amount of meat, keep all the rest you are not processing at this moment in the fridge or freezer.

Assemble the meat grinder. I used a medium size grinding plate. Arrange your workstation in a way that is easy for you to feed the grinder at a fast paste. If you are grinding a large amount of meat, keep all the rest in the fridge or freezer.

You can also place the bowl - container with the cut up meat in a larger container filled with ice, to keep the meat cold as you process it.

I had two containers with cut up meat, one with the pork butt and one with the pork belly. While grinding I would alternate between the two to ensure even mixing of the lean and fatter meat.

After all the meat is ground, add seasoning, spices, herbs. Mix well. You can also add the seasoning while grinding the meat.

Add ice cold water to the ground meat. Recommended amount is 3 tbsp per 1 lb. Mix all thoroughly by hand. This is when we are creating the protein bind, just like in bread. Mix, knead and fold

Taste seasoning - cook a small portion of the seasoned meat in a skillet. Taste and adjust as needed.

Cover the container with the ground meat tightly with a plastic wrap and place in the refrigerator overnight.

After 24 hours of rest you can make the sausages. Taste again for seasoning and adjust if needed.

If using natural hog casing, remove it from the package. Soak it first in cold water to soften it. Follow with rinse and soak of the casing until the soaking water is clear. It may take 2-3 times. Finish with running cold water throughout the inside of the casing. Beside rinsing it on the inside, you can also find any holes or leaks in the casing

Twist or tie off the filled casing at regular intervals to form individual sausage links. Inspect the links for air pockets. Using a needle or sausage pricker remove them. Gently compress the meat to fill in that space.

Rest (yourself) and the sausages on a tray, refrigerated overnight

Cook or freeze for later use

If cooking I would recommend using broth as the liquid. Adding a few berries of allspice, 1-2 bay leaves and a teaspoon of whole peppercorns will enhance beautifully the flavors of the kiełbasa. You can also cook in clear water.

Simmer on low for 30-45 minutes, until they reach an internal temperature of 160°F (71°C).