



As in the old days, making sausage is a family affair. This table full diligently processed their meat while telling stories, laughing, and of course making good humor while taking frequent jabs at one another. Throughout the process, Al mans the grinder and adds each ingredient per his recipe.
Marjoram is added to the mix, and as with all good methods, adjustments are made relative to proportion, based on Al's recipe. Obviously this mixture can't be tasted, thus an alternative but key sense comes into play with this recipe.
Paula reiterates, "It's all in the smell." Helpful was the fact that the recipe contains only a few ingredients, Principle among them marjoram, garlic, and kosher salt.
The moment of truth... The pork mixture is carefully guided and filled in the natural casings, starting out with a few trial runs to coordinate the finesse of the group. As you can see, success was achieved and a beautiful kielbasa is born.
Never one to be wasteful, some of the trimmings are made into cracklings. I admit, I had to taste one. I also will admit - it was tasty!!

Anonymous
Dan I agree with Elaine, awesome article and great photos! Thank you for spending time with our crazy family and sharing our traditions!!!
-Erin Beyer ( Jo Ellen Biadazs's (Paula's sister) daughter)
Kathy Foxworth
Looks like fun!
Dan
I think our family will be serving this on Easter Sunday, too!
Anonymous
Dan, this was a great article and fantastic photos! Thanks for taking the time to share our family traditions with your readers 🙂
-Elaine Podlecki (Paula and Al's daughter)
Dan
Elaine,
Thanks for the comment. Visiting your family was a privilege, what nice people you hail from!
Anonymous
We are having this for Easter dinner with Ham. I can't wait.