I am looking to make an all beef sausage as I am stricktly kosher (no prork). I have some synthetic (plastic) casing that I believe is designed to withstand the smoking proccessed but needs to be removed before getting the sausage hot enough to eat. I bought myself a cute little grinder with a filling nozzel. I am looking to make what my local kosher butcher reffers to as polish sausage, (not sure what real polish sausage is like), which is a garlic hot dog basically. I would like a rougher texture than that but would still want to go with a sharp garlic flavor. Any recipes methods suggestions or comments are appreciated.