Serdelowa with Veal (Kiełbasa serdelowa cielęca)

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

Veal, semi-fat700 g1.54 lb
Fat trimmings or skinless jowls300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper, white2.0 g1 tsp
Paprika2.0 g1 tsp
Allspice0.5 g1/4 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 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.
  3. 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.
  4. Hang for 30 minutes at room temperature.
  5. Apply hot smoke for 75-100 min until casings develop light pink color with a yellow tint.
  6. 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.
  7. 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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