Recently this year a travesty happened, the Mt Sinai Kosher Hot dog company went out of business. Their Polish sausages and all beef hot dogs are no where to be found. Costco's replacements are.... sub par and my friends back home in Canada have limited replacements. As the "chef" in my circle of friends, I ahve been tasked with determining the feasability of creating home made Polish sausages to put back in our buns, and beans, and wrapped in the middle of a butterflied chicken breast. I need to know if its possible to make this type / texture of sausage, and where to begin. I also need a really good starting point of a recipe. The key is that these dogs MUST ahve the same, strong pungent flavour and after flavour! For those who never had these polish sausages, just opening a package was enough to know what you were getting in to, but after eating one, they hung on your breath (and burps) for hours. Truely good eating... Any hints are appreciated! EDIT: I have 11 polish sausages left in SUPER deep freeze that I can use to compare if need be.