Serdelki is the Polish equivalent of a wiener which is packed in a larger diameter casing. This is a high quality fine textured emulsified sausage that has a superior taste compared to mass produced 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 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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