(By Andrew Z. Galarneau – Buffalo News Food Editor) Tradition is part of the business plan at F. Wardynski & Sons, the Peckham Street sausage maker.
Its customers’ devotion to Wardynski’s Polish kielbasa and natural casing hot dogs helped the company survive as regional competitors went under, unable to compete in a marketplace dominated by billion-dollar brands like Johnsonville and Hillshire Farms.
In their spare time, though, Raymond “Skip” Wardynski and his partners were working on a secret sausage. One aimed straight at the American heartland.