Srodek's Campau Quality Sausage, Co.

Hamtramck, MI

ORDER QUESTIONS? CALL US: 313-871-8080
Packages are shipped out on Mondays and Tuesdays.

Locations | Store Hours

New Press and Media about Srodek

Hamtramck, Where Every Day Is ‘Paczki Day’ – Huffington Post
When considering what makes Hamtramck such a unique destination, it isn’t easy to come up with one reason. That’s because there is no one reason; there are several, and they appear to be multiplying before our eyes. It is dense and diverse, …

Paczki Day 2012: How to Make Your Own (And Avoid My Mistakes) – Huffington Post (blog)
Rodney Srodek of Hamtramck’s Srodek’s Campau Quality Sausage, a Polish market, said the secret was to add alcohol to the dough, so the dough doesn’s absorb as much oil — I can’t vouch for the science behind that, but I certainly love the concept.

Detroit Shines on Episode of ‘Bizarre Foods America’ – MyFox Detroit
From there, it was on to Dearborn and Hamtramck as Zimmern sampled cuisine from the middle east during a Ramadan celebration; explored the tastes of eastern Europre; and even attempted to polish off a ghost pepper pizza with influence from Bangladesh.

Cooking Sausage

Please DO NOT overcook our Fresh Sausage

Here are just a few ways you can prepare it:

kielbasa1.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