Serdelki is the Polish equivalent of a wiener

Materials	pork (butt), 50% beef 25% fat pork trimmings 25% Some, or all of beef may be substituted with veal what will create even better sausage.	2.50 kg (5.50 lb) 1.25 kg (2.75lb) 1.25 kg (2.75 lb)
Ingredients	salt, 1.8% (cure #1 accounted for) Cure #1 white pepper nutmeg garlic (optional) crushed ice (ice cold water)	80 g (5 Tbsp) 12 g (2 tsp) 12.5 g (5 tsp) 4.0 g (2 tsp) 2.5 g (1 clove) 1-2 liters (1-2 quarts)
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. Place the ground mix in a food processor, add 20-40%, 1-2 liters (1-2 quarts) of crushed ice or cold water and emulsify. Add all remaining ingredients and mix again. 3. Stuff firmly into 32-34 mm hog casings, or 28-30 mm sheep casings. Make a continuous rope but form links about 4" (10 cm) long. You may form links using butcher twine. 4. Place sausages on smoke sticks and hang for 30-60 minutes. When sausages feel dry to the touch, apply hot smoke 60-70º C (140-158º F) for about 100 minutes until light reddish - brown color develops. 5. Poach in water at 75º C (167º F) for about 15 minutes. The internal meat temperature should be 68-72º C (152 - 160º F). 6. Place in cold water for 3 minutes. 7. Store in a refrigerator.
Notes	Best served by warming up in hot water. For the best quality sausage and the best color *all meats should be cured:* cut meats into 1" (25 mm) pieces, mix with cure #1 and salt, pack tightly in a suitable container, cover with parchment or clean cloth and leave in a refrigerator for 48 hours. Cure pork and beef in separate containers. If first grind is performed (3/16" plate), this time may be shortened to 24 hours as smaller particles cure faster. Then follow step 1.