Serdelowa is a high quality emulsified sausage made with the same ingredients as the popular “serdelki” The difference is that it is in a larger beef or hog casing and portioned into long pieces that form rings. The sausage can be made with pork only, or with a combination of pork and veal or pork and beef. In this version I substituted beef with moose meat and it worked very well. In fact, it would be difficult for anyone to detect any gaminess in the taste, or distinguish a difference with one made with beef. As in making any emulsified product, the process is a bit more complicated and labour intensive, but in the end quite rewarding. Serdelowa is eaten as hot dish at breakfast or lunch, but can also be sliced cold and eaten with bread and mustard or served in a vinaigrette with red onions. In some ways Serdelowa resembles the “Cervelas” from Strasbourg, where the French serve it on a bed of potatoes and soured cabbage. I used a meat chopper to emulsify the meats, fat and water, but if you are making small amounts at home you can use a food processor or grind everything together three times with the smallest die you have. The dry milk is optional, but will help with emulsifying and holding water. Commercial producers add phosphates.
![Image](https://i.imgur.com/l5VId1l.jpg)
Meats
Moose meat, no fat, 40%
Pork shoulder, approx 25-30% fat, 40%
Pork jowl, 20%
Ingredients for 1kg of meats
Non-iodized salt, 17g
Cure#1, 2g
White pepper, 2g
Sweet paprika, 2g
Mace, 1g
Garlic, 2g
Non fat dry milk, (not the instant variety) 10g
Iced water, 150 -200ml (or finely crushed ice, 150-200g)
Instructions
Distribute the salt, spices and milk powder over the cubed meats, mix and grind everything together through the 3mm plate.
Place the ground meats into the freezer until the temp drops to 0 degrees Celsius.
Add the water or crushed ice and emulsify using a food processor. Do not allow the mixture to warm above 12C.
Mix thoroughly, do not store, and stuff loosely into casings 36mm or larger.
Poach in water at 80°C (175° F) for 25-40 min until sausages reach 68-70°C (154-158°F) internal temperature.
Cool sausages with water to 12° C (53° F) or lower and refrigerate.
Originally posted in the FB group Polish Sausage Club https://www.facebook.com/groups/564056007388967/...