Meats and Sausages
Serdelowa Sausage (Kiełbasa serdelowa)
Serdelowa is a high quality wiener type emulsified sausage. Its texture and taste similar to Polish Serdelki, but it is packed in a larger diameter casing and made into the ring shape. Served hot by poaching briefly in hot water.
| Meats | Metric | US |
|---|---|---|
| Pork, semi-fat | 100 g | 0.22 lb |
| Pork, semi-fat, rich in connective tissue | 250 g | 0.55 lb |
| Beef, any type | 400 g | 0.88 lb |
| Fat trimmings or skinless jowls | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper, white | 1.5 g | 1 tsp |
| Nutmeg or mace | 0.5 g | 1/2 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 all meats adding a little amount of cold water. Add salt, cure #1 and spices at this stage.
- Stuff into beef rounds of all sizes or 36 mm or larger hog casings forming rings. Sausages formed into 20-28” (50-70 cm) rings (outside diameter) and shaped by the beef middle twist characteristics. Both ends tied together with a twine.
- Hang at room temperature for 30 min.
- Apply hot smoke for 75-100 min until casings develop light brown color.
- Cook in water at 70-72° C (158-161° F) for 25-40 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Immerse (or shower) in cold water and cool sausages to 12° C (53° F) or lower. Keep refrigerated
