Get your orders in by Saturday, April 10, 2019.
for guaranteed Easter delivery! 

Any Orders received after April 10th, 2019

will ship out April 22nd, 2019.

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