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 pork800 g1.76 lbs.
oil emulsion*100 g0.22 lbs.
water100 g0.22 lbs.
Ingredients per 1000g (1 kg) of meat
salt15 g2 ½ tsp.
Cure #12.5 g1/2 tsp.
Sausage Maker Fat Replacer8.0 g2 tsp.
sodium erythorbate**0.3 guse scale
pepper2.0 g1 tsp.
sugar1.0 g1/5 tsp.
nutmeg1.0 g1/2 tsp.
caraway1.0 g1 tsp.
  1. Grind lean pork with 3/8" (10 mm) plate.
  2. Mix ground meat with water, cure #1 and spices until the mass feels sticky. Add oil emulsion and remix all together.
  3. 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.
  4. Leave sausages at room temperature for 30 - 60 minutes.
  5. When sausages feel dry to touch, apply hot smoke 50 - 60 C (120 - 140 F) for 45 minutes.
  6. Cook in smokehouse or in water to 160 F (72 C) internal meat temperature.
  7. Shower with or immerse in cold water for 10 minutes.
  8. 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.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs