Every year, usually on December 23, we all get together to make pierogi. Usually we make the fillings the day before because it’s too much work for one day. In the recent past I’ve had difficulty finding good kielbasa, unless I order it frozen from Polana in Chicago (very good) but I really wanted it fresh. So…this year I teamed up with a few of the kids and we made about six pounds of kielbasa, three each fresh and smoked. We made the smoked by using a small box smoker filled with hardwood smoking chips. It all turned out very good. However, next year I intend to add a bit more fat to the recipe, and smoke it longer. We did the kielbasa and fillings on December 22. Here is our photo of our bagged fresh kielbasa:

And here are the photos from our assembly line: