Serdelowa Sausage (Kiełbasa serdelowa)

Wiener type sausage but larger. Served hot by poaching briefly in hot water.

Pork, semi-fat100 g0.22 lb
Pork, semi-fat, rich in connective tissue250 g0.55 lb
Beef, any type400 g0.88 lb
Fat trimmings or skinless jowls250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.5 g1 tsp
Nutmeg or mace0.5 g1/2 tsp
Garlic (optional)1.5 g1/2 clove
  1. All meats and fat ground through 1/8” (3 mm) plate.
  2. Using food processor emulsify all meats adding a little amount of cold water. Add salt, cure #1 and spices at this stage.
  3. 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.
  4. Hang at room temperature for 30 min.
  5. Apply hot smoke for 75-100 min until casings develop light brown color.
  6. 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.
  7. Immerse (or shower) in cold water and cool sausages to 12° C (53° F) or lower. Keep refrigerated

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