It’s a Polish recipe that’s easy to make, inexpensive and perfect for meatless Fridays during Lent.
Our new location will feature a restaurant covering nearly 5,000 square feet with an indoor/outdoor patio and an in-house microbrewery. The new Srodek market, will cover 5,900 square feet, which will include a state of the art production facility, and offer a one of a kind shopping experience. The new location will also include a European style bakery, truly a one of a kind experience.
Based on the distinct superiority of our products, Srodek’s will provide excellence in a one-stop shopping and dining experience.
This will be the second location for Jozef Srodek (son of Walter and Marianna), who has operated a successful family owned business for over 30 years. Srodek’s Campau Quality Sausage Co. has played an active roll in the community and continues to support many church organizations through out the Metro Detroit area.
Not to worry the Original Hamtramck location is here to stay, we are not relocating, we are simply expanding to meet our customers needs in the Metro Detroit suburban area.
At the largest Polish Festival in Macomb County, Michigan, the 1st Annual Pierogi-Eating Contest was held on Saturday, July 9, 2011, at the American-Polish Century Club grounds in Sterling Heights, Michigan.
In a violent display of mass consumption, Matt Holowicki of Plymouth, Michigan not only beat the competition with 49 pierogis eaten in the ten-minute span, but also broke the national record of 42 pierogis held in California last year.
The winner, Matt Holowicki thanked all of his supporters, and as an automatic entrant into next year’s contest vowed to return. He was later seen in the dessert line fornalesniki.
Pierogi-eating contests are traditionally held at Polish festivals throughout the U.S..
The American-Polish Century Club is pleased to announce the American Polish Festival & Craft Show, July 11-13, 2014, on the grounds of The American Polish Century Club, 33204 Maple Lane, Sterling Heights, Mi 48312. The festival is located in Sterling Heights, MI. This is just a few miles from Hamtramck, Mi. Poles are the second largest ethnic group in Michigan and are a significant part of the history of Detroit. According to the 2000 U.S. Census, Michigan is home to the third largest Polish population after New York and Illinois. The current population of Michigan’s Polish Americans is concentrated in Macomb County. Sterling Heights has become one of the centers of Polonia in Michigan, since thier migration from Hamtramck. Our Festival draws thousands of friends and families from all around Michigan, Ohio, and Illinois. Our spirited festival features live music and dancing. Highlighting our Festival are the biggest names in Polka Music, along with finest Polish Dance Ensembles in Michigan. This is our second year for the Srodek’s Pierogi Eating Challenge. This competition is consuming the most Srodek’s Potato & Cheese Pierogi you can eat in ten minutes. Last years record of 63 pierogi in ten minutes comes close to setting the record. Try our delicious Polish Kitchen, the Polish Pub-n-Grub, and Beer Tent or visit anyone of the many vendors that take part in this event. There will be a Traditional Polish Mass on Sunday at 12:00 Noon. Stroll our Outdoor Craft Show featuring over 50 different crafters displaying their fine works. Admission to the festival is free to the public, although a $5.00 daily parking fee is required.
The Baymont Inn has offered guest of the American Polish Festival discounted rooms shuttle service to and from the festival. Call Baymont Inn for more information.
Jessica Starr from Fox 2 visited us in the beginning of March to make the traditional Easter Butter Lambs. Check out the video!
Srodek’s – A Family Owned & Operated Polish and European Delicatessen Since 1981
Srodek’s Sausage & Pierogi are the perfect gift for that special someone.
Polish packages with Sausage and Pierogi ship anywhere in the U.S.
Last day to place your order for non-expedited Christmas & New Year’s packages is December 15th, 2012. (After December 15th additional postage may apply).
Pre-order your Dearborn Spiral Sliced Classic or Flamed Torched Holiday Hams for pick-up at Srodek’s in Hamtramck.
Available in Whole & Half Hams. (Deposit Required).
10 New Homemade Lunch Meats
Try our newest pierogi:
- Kielbasa & Kraut
- Spinach Artichoke
Are you having a Christmas or New Year’s Party? Deli Trays and Okocim Polish Beer half barrels are available for purchase. (Order one week in advance).
We now carry Angel Wings, Kolaczki, Cheese Cakes, Poppy Seed Rolls, Walnut Rolls, & Almond Rolls.
Now carrying fresh bakery bread from Sunny Side Bakery (Detroit, MI) and Windsor Bakery (Ontario)
Pre-Order your Home Made Polish Cakes by December 14th:
- Cheese Cake $25
- Cheese Cake with bottom half poppy seed $25
- Peach Cheese Cake $25
- Strawberry Cheese Cake $25
- Cappuccino $30
- Pychotka $30
- Snickers $30
- Wojtek $35
- Pijak $35
- Szarlotka $25
Free 2013 Calendars with every purchase.
(While Supplies Last).
Still don’t have plans for this Saturday? Why not go over to the Palace of Auburn Hills from 12-7pm for the “What’s Cooking Detroit” Food & Cooking Expo. We will be at the Macomb Daily Booth, so come by and say hello!
Find out more at http://www.whatscookingdetroit.com/
(WJBK) – Learn how to make classic pierogi’s from Srodek Deli and Store in Hamtramck.
½ cup water
2 cups flour
½ tsp. Salt
SHELL PREP PROCESS
In a medium mixing bowl add eggs and flour and mix. Add water and last and knead until firm. Cover bowl with towel and let stand for ten minutes. Divide dough into four pieces. Take one quarter and roll until thin. Cut circles with large biscuit cutter or large glass. Place a small spoonful of your choice of filling a little over to one side on each circle. Moisten edge with water, fold over and press edges together firmly. Be sure they are sealed well to prevent the filling from running out. Do this with all dough pieces and set aside.
Boil lightly salted water in two-quart pot. Gently drop pierogi in water and cook for 3 to 5 minutes, Lift out of the water carefully with slotted spoon and place on a plate. Be careful not to crowd or pile the boiled pierogi, as they will stick together, lose shape, and/or pull apart.
For the filling, be creative! You can use sauer kraut, kraut with bits of sausage, potato, various cheeses, meats, and fruits!
Take a medium onion and dice it into small pieces. Heat a large non-stick skillet on medium high heat for a bit. Add a heaping tablespoon of butter to the pan and get it hot. Put in a few tablespoons of diced onions and place pierogi in pan. Turn down hear slightly and cook until outside is a nice golden brown and onions are brown to black, depending on hoe you like them. Serve them with sour cream and apple sauce.