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Kabanosy – The Wonderful Polish Meat Sticks

Kabanosy is one of the most popular types of Polish sausage and can also be considered the best meat stick in the world. The name of a sausage is actually “Kabanos”, but in most cases customers will buy some, hence the plural name “Kabanosy”. The name Kabanosy comes from the nickname “kabanek” that was given to a young fat pig, weighing no more than 120 kg (264 lbs) that fed mainly on potatoes in XIX Poland and in the former Polish territories known today as Lithuania.

Kabanosy are all pork sausages that owe their subtle aroma to nutmeg and caraway. Starting in 1920, the sausage became popular in all areas of the country. Kabanosy are stuffed into sheep guts or young pig guts, no more than 22 mm in diameter. The sausage is twisted into 60-70 cm (23-27 “) links and hung in the middle of a smoke branch. The sausage is smoked and baked in a smokehouse. It was then hung in kitchen pantries, where it was allowed to dry and became a semi-dry sausage According to some purists, Kabanosy was ready to consume when it broke in two with a crunch, when the sausage hung, lost moisture and became harder and darker, it became a stick of meat with a wonderful flavor.

American meat sticks taste very tangy and so are regular versions of fermented hot dogs like summer sausage or mass produced pepperoni. They develop a bitter taste, as they must be prepared as quickly as possible, which requires a rapid drop in pH (increased acidity). Kabanosy were made naturally: the meat was cured, ground, stuffed, smoked and baked. So they were ready to eat at any time, although most people preferred them a bit drier. That required a few days of waiting time. As they dried, less moisture remained inside and bacteria could not grow. When kept in a cool, dark and low humidity place, the sausage will last a long time to become a dry sausage. If it were made in Hungary, it would be called Hungarian salami.

Kabanosy recipe:

1 kg (2.2 lb) pork

salt, 18 g (3 teaspoons)

cure # 1, 1/2 teaspoon (2.5 g)

pepper 2 g (1 teaspoon)

sugar 1 g (1/5 teaspoon)

1 g (1/2 teaspoon) nutmeg

caraway 1 g (1/2 teaspoon)

water 100 ml (1/4 cup)

Garlic is optional.


1. Grind the pork with a 3/8 “plate.

2. Mix ground pork and all ingredients until batter feels sticky.

3. Fill in sheep guts.

4. Hang hot dogs in a cool place, 2-6 ° C (35-42 ° F) for 12 hours. It is allowed to hang the sausages at room temperature for 30-60 minutes and then smoke them.

5. Smoking with hot smoke for 60 minutes.

6. Cook / bake for 20 minutes.

7. Shower with cold water.

8. Keep refrigerated.


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