Get your orders in by Saturday, December 15, 2018.
for guaranteed Christmas delivery! 

Any Orders received after December 15th, 2018

will ship out January 7th, 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

2014 Pierogi Eating Challange at the American Polish Festival

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..

http://www.americanpolishfestival.com/culinary-delights

American Polish Festival

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.

http://www.americanpolishfestival.com/

Annual Kielbasa Eating Challenge

Don’t miss our first annual Kielbasa eating challenge sponsored by American Polish Century Club, this Monday September 3rd, 2012 3 p.m. after the Polish Day Parade at the Hamtramck Labor Day Festival (www.hamtownfest.com) sign up to test your eating skills and show us how much kielbasa you can eat.  1st Place winner will take home $350, 2nd Place $150 and 3rd Place a Gift bag with many treats from area restaurants and shops!
Deadline to sign up is noon on Monday September 3rd, 2012.

Srodek’s Pierogi Shells

(WJBK) – Learn how to make classic pierogi’s from Srodek Deli and Store in Hamtramck.

Srodek’s Pierogi Shells: MyFoxDETROIT.com

SHELL INGREDIENTS

2 eggs
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!

FRYING PROCESS

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.

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.