How to make Cabanossi or Kabanosy sausage in Factory

Solid jet fuel for athletes:
Kabanosy are known to have been produced since medieval times at least, and because of their long-lasting capabilities they were considered perfect food for soldiers and travellers, which is reflected by kabanos' design traits: thinness, usually very extended length, and shape in which they are always kept. According to some historians, they were hung around the neck (like a necklace), allowing horsemen to eat on the go without stopping for a food break. For the same reason, they were also used as hiking food and are very common among Polish Highlanders. Tighter, smaller wraps of long kabanosy - as sold nowadays - were also common among foot soldiers (and travellers). Smaller kabanos wrapping allowed it to be "worn" on a wrist and eaten while marching.
Nowadays, kabanosy are made using different spices, and come in many different flavours. Before the 20th century, various spices were also being used in the production of kabanosy, giving them locally distinct tastes, which differed between various regions of Poland.
In this video we are going to make cabanossi sausage with beef and in industrial way.

[@xanthochromique]

The speed in which the meat comes out of that stuffer is unreal and very impressive

[@Foodindustry]

because of Washing the machine at the beginning of the video is product dough to the machine not stick.