How to make real Cabanossi | Kabanos | Kabana | Polish dried and cured sausages | Kabanosy

Cabanossi, or Kabanos or kabana, is a long, thin, dry sausage usually made of pork originating in Poland. A savory dried meat stick, deliciously smokey with top notes of garlic, white pepper, and a hint of caraway. Delicious and very addictive!

Recipe
∙ 4kg Pork shoulder meat
∙ 450 grams of Pork back fat
∙ 112 grams Sea salt
∙ 50 grams sugar
∙ 10 grams White pepper
∙ 7 grams black pepper
∙ 7 grams Nutmeg
∙ 7 grams Caraway seeds
∙ 15 grams Garlic flakes
∙ 15 grams Onion powder
∙ 1L ice water
∙ 22-24 Natural sheep casings
∙ Beechwood chips

Grind once through a 6mm plate.

Smoke for about 2 hours @ 100°C until the sausages reach an internal temp of 70°C
At this point, the sausages are fully cooked and you can enjoy them.
For best flavor development hang below 20°C for 2-3 days.

Enjoy!☺

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