Low Fat Kabanosy Sausage
Kabanosy is a famous Polish sausage and probably the finest meat stick in the world. The name Kabanosy comes from the nickname “kabanek” given to a young fat pig no more than 120 kg (264 lbs.) that was fed mainly potatoes in the Eastern parts of XIX Poland.
|lean pork||800 g||1.76 lbs.|
|oil emulsion*||100 g||0.22 lbs.|
|water||100 g||0.22 lbs.|
Ingredients per 1000g (1 kg) of meat
|salt||15 g||2 ½ tsp.|
|Cure #1||2.5 g||1/2 tsp.|
|Sausage Maker Fat Replacer||8.0 g||2 tsp.|
|sodium erythorbate**||0.3 g||use scale|
|pepper||2.0 g||1 tsp.|
|sugar||1.0 g||1/5 tsp.|
|nutmeg||1.0 g||1/2 tsp.|
|caraway||1.0 g||1 tsp.|
- Grind lean pork with 3/8" (10 mm) plate.
- Mix ground meat with water, cure #1 and spices until the mass feels sticky. Add oil emulsion and remix all together.
- Stuff mixture into 22-26 mm sheep casings. Link sausage into 60-70 cm (24-27") links so when hung on a smoking stick the individual links (half of the meat stick) will be about one foot long.
- Leave sausages at room temperature for 30 - 60 minutes.
- When sausages feel dry to touch, apply hot smoke 50 - 60 C (120 - 140 F) for 45 minutes.
- Cook in smokehouse or in water to 160 F (72 C) internal meat temperature.
- Shower with or immerse in cold water for 10 minutes.
- Store in refrigerator.
*oil emulsion: soy protein isolate/oil/water at 1:4:5.
**Sodium erythorbate is not absolutely necessary, although it will promote development of a strong color.
154 calories per 100 g serving.