Coarsely grind the pork once.

Bone and chill the beef, removing any ligaments.

Dice the beef into 1/4 inch cubes.

In a large bowl, mix the ground pork and diced beef.

Chop the onion, peel and mash the garlic.

Sauté the onion and garlic in oil until the onion turns clear.

Add marjoram, bay leaves, coriander, and water to the sautéed onion and garlic.

Cover and cook for several minutes, then turn off the heat and steep for 15 minutes.

Remove the bay leaves.

Mix the sautéed mixture with the meat, add salt and pepper, and mix all ingredients thoroughly.

Wash the hog casing in cold water, rinsing several times.

Carefully thread 1 yard of casing over the funnel, stuff, and tie off, leaving a length of string.

Do not pack the sausage tightly; it will expand during cooking.

Tie off every 16 inches for sausage rings, or every 6 inches for links.

Repeat until all meat is used.

Refrigerate the sausage, loosely covered with a towel, for 2 days.

The sausage may be smoked, cooked, or frozen.

To cook, simmer the sausage covered in a shallow pan half-filled with water for 20 minutes.

Pour off the water, add a little oil, and sauté on both sides until golden brown.

Serve warm or cold, thinly sliced, with paska and mayonnaise.