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

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.