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

Wolkberg Artisans December 16, 2024
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Wolkberg Artisans

@wolkbergartisans2019

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Don't know what to make for dinner? Grab that coffee out of the cupboard and pour yourself a cup of inspiration. We believe that good food is one of the key ingredients to a healthy mind and a happy soul. We strive to create beautiful dishes that will make your heart warm and your mouth water. Making great food is much easier than you think! Come along and watch us prove that to you. When life gets you down, grab a pan and cook up a storm!

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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!☺ You can find us here: Facebook Page: https://www.facebook.com/Wolkberg-Artisans-104455521009187/?modal=admin_todo_tour Instagram: https://www.instagram.com/wolkbergartisans/

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