I pronounce this kiełbasy. It is the Polish plural of kiełlbasa. My babcia and dziadzio settled in New Jersey after passing through Ellis Island and it seems the Polish community there prefers to use the plural. Since we are not just making one sausage, I will stay with kiełbasy.
Marjoram and garlic are the hallmarks that make this a Polish sausage, just as fennel seeds are the hallmark of Italian sausage and paprika is a hallmark of Hungarian sausage. Marjoram and garlic are not negotiable and no other additions are necessary.
Smoking the sausage gives a nice, sweet note. If you opt not to smoke you will have fresh sausage.