Srodek Deli | Srodek Store

Andrew Zimmern visits our Srodel Deli in Hamtramck

adminoma — Tue, 21 Feb 2012 17:45:37 +0000

Andrew visits Hamtramck, the most internationally diverse town in Michigan and finds out if it is food that keeps Detroit’s motor running. Forty-one percent of the population is foreign born, He stops at this Polish deli to taste spicy headcheese and jellied pig’s feet.

Andrew Zimmern from ...

News and Events

adminoma — Wed, 08 Feb 2012 08:10:17 +0000

Feel Concert

Srodek’s is proud to sponsor Feel as they put on a concert in Michigan. Feel will be performing along with many local artists at the PNA Hall in Hamtramck on February 24th.

Paczki Day

Paczki day is coming soon and we will have paczki available every Wednesday, Thursday, and Friday up until the beginning of lent.

Cooking Sausage

adminoma — Tue, 20 Dec 2011 19:38:13 +0000

Please DO NOT overcook our Fresh Sausage

Here are just a few ways you can prepare it:

1.BOIL: Place it in a pot of cold water; once the water starts to boil cook it for only 10 minutes on Medium heat. Turn it off and let it sit for another 5 minutes.
If you want to you can then brown it on a pan, but DO NOT bake it!
Note: you can use the broth to cook sauerkraut or soup- YUM!
2.GRILL: Soak in your favorite BEER for an hour or overnight.
Pre-Heat the grill (keep on medium) and put the sausage on- cover, flip in 7 minutes, cut a slit every 2 inches and pour beer over, grill covered for another 7 minutes.
Sausage is done once it is firm in the middle, it will still be pink, that is because we use Veal & Pork. If it is FIRM it is done. Do Not overcook it, you will dry it out!
3.Fry: Put it in a pan with a little water on the bottom, cook on Medium, covered. Flip after 7 minutes, cut slits every 2 inches, cover and cook for another 7 minutes. Uncover, strain and brown if desired.

Serve with our Home Made Fresh Ground Horseradish