Just had a chance to read your post about your mother’s family washing every piece of meat and fish before starting the cooking processes, thus no processed meat or minced product.
My mother’s side arrived in the USA from Germany in 1868 (Yekkes or short coat German Jews). They also had this tradition.
However, I remember both my Oma and mother mincing (grinding) their own hockfleisch (beef and/or veal) so that they could make burgers, meatballs or meat loaf for Pesach meals.
Also, mother (as well as us) had a separate Pesach kitchen, so wursts were prepared Chanuka time for Pesach use. The first time I ever had commercially made salami or frankfurters on Pesach was when I spent a yuntif at my paternal grandparents at the age of 12.
These traditions are not those of my paternal line or my wife’s family. However, I still make some wursts in advance of Pesach, and will smoke turkey, duck and salmon as well