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!!
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