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.

Available from Amazon

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.