Serdelowa Sausage (Kiełbasa serdelowa)

Serdelowa is a high quality wiener type emulsified sausage. Its texture and taste similar to Polish Serdelki, but it is packed in a larger diameter casing and made into the ring shape. Served hot by poaching briefly in hot water.

Ingredients per 1000g (1 kg) of meat

Instructions

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