Serdelowa with Veal (Kiełbasa serdelowa cielęca)

The highest quality veal wiener type sausage but much larger. Served hot by poaching briefly in hot water.

Calories: 340

Servings: 10

Prep time: 2.5 hours

Cook time: 30 minutes

Meats	Metric	US
Veal, semi-fat	700 g	1.54 lb
Fat trimmings or skinless jowls	300 g	0.66 lb

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
Cure #1	2.0 g	1/2 tsp
Pepper, white	2.0 g	1 tsp
Paprika	2.0 g	1 tsp
Allspice	0.5 g	1/4 tsp
Garlic (optional)	1.5 g	1/2 clove

Instructions

All meats and fat ground through 1/8” (3 mm)plate.
Using food processor emulsify veal adding 35% (200 ml, 6 oz fl) crushed ice or cold water of cold water. Add salt, cure #1 and spices at this stage. Add ground fat and remix again.
Stuff into 36 mm hog or 34-40 mm cellulose casings. Hog casings linked every 10-12” (25-30 cm) and left in a continuous coil. Cellulose casings - form straight links.
Hang for 30 minutes at room temperature.
Apply hot smoke for 75-100 min until casings develop light pink color with a yellow tint.
Cook in water at 70-72° C (158-161° F) for 20-30 min or until sausages reach 68-70° C (154-158° F) internal temperature.
Immerse (or shower) in cold water to cool sausages to 12° C (53° F) or lower. Divide sausage links into pairs. Keep refrigerated.

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