It's time to get the ingredients ready ...

As you can see by the drying hot peppers

below ... it says that it's getting that time

of the year when the words 'Nădlac Sausages'

are in the air.

That is only less than 20% of the actual amount of

peppers that are needed to be dried and stored for

the upcoming sausage making season. It's really a

pretty thing to see in person.

For those of you who haven't seen a prior article

from 2006 that explains the sausage making

process just ( click here ).

In the past they explained to me that it was
more expensive to make their own sausages
as opposed to purchasing.

All the ingredients are natural, as is the feed
grown organically for the pigs, the type
of meat used for making these sausages.

That was last year, as the price of food increases,

it is actually becoming less pricey to make their

own. They grow the pigs from birth, plant the feed

and except for electricity and fuel for the tractors

and harvesters ... the farmers are almost
self-sustaining.

My sister visited last year and brought a

Nădlac sausage home with her.

As they say, a picture speaks a 1,000 words ...

so the best way to describe the delicacy that is
a Nădlac Sausage ... would be ... by a picture

of my sister's friend Kathy below.

That picture says it all !