I buy fresh Kielbasi and fresrh polish sausage and fresh Italian sausage from the Polish store in Warwick NY. I grill all until done and then cool them down for about 1/2 hour. Cut at a bias when cool about 3/8 inch slices and put aside.
Cut a ton of onions and fry in a small amount of oil until translucent. Do the same with a few peppers, and yellow squash fresh from the garden.
Mix sliced meat with vegtables and add paprika and cayene pepper, salt and pepper. I add about a cup of tomato sauce to my taste and let it mix together in the crock pot for an hour or so.
Make batches in gallon plastic bags to freeze and enjoy year round.
I worked in an Italian pork store for 10 years as a young kid from 12 to 22. This is how we did it. EXCEPT...we boiled the sausage for a few minutes, to cook it through. THEN browned it in a skillet with the peppers and onions with a little oil and some spices. THEN..into the pot to simmer.
Sounds like the difference is commercially,mew were cooking 25 to 50 lbs worth so the slower simmer wasn't as efficient.
So how old were you when you learned to pull the pork