Serdelki is the Polish equivalent of a wiener. This is a fine textured emulsified sausage like a hot dog or frankfurter.

pork500 g1.10 lb.
beef250 g0.55 lb.
fat pork trimmings250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
white pepper2.0 g1 tsp.
nutmeg1.5 g g1 tsp.
garlic3.5 g1 clove
cold water120 ml½ cup
  1. Grind pork and pork trimmings through 3/16” (5 mm) plate, refreeze and grind again through 1/8” (3 mm) plate. Repeat procedure with beef.
  2. Mix everything together adding water and all ingredients. You can use a food processor.
  3. Stuff firmly into 32-34 mm hog casings, or 28-30 mm sheep casings. Make a continuous rope but form links about 4” (10 cm) long. You may form links using butchers twine.
  4. Place sausages on smoke sticks and hang for 30-60 minutes.
  5. When sausages feel dry to the touch, apply hot smoke 60-70º C (140-158º F) for about 100 minutes until a light reddish - brown color develops.
  6. Poach in water at 75º C (167º F) for about 15 minutes. The internal meat temperature should be 68-72º C (152 - 160º F).
  7. Place under running tap water for 3 minutes.
  8. Store in a refrigerator.

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