Serdelki

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.

Ingredients per 1000g (1 kg) of meat

Instructions

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.