Austrian version of Cabanossi sausage. The sausage was already known and distributed throughout the Austro-Hungarian empire in the 19th century. Cabanossi is traditional snack sausage which is a type of a long and thin dry meat stick. It is a cured, smoked, cooked in water and dried sausage. Due to drying the surface of the sausage is wrinkled and the color dark red-brown, typical of cured, smoked and dried meats. The flavor is strong and spicy.

Pork, lean (shoulder)700 g1.54 lb
Pork back fat, hard fat trimmings250 g0.55 lb
Water50 ml1.76 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper3.0 g1.5 tsp
Paprika2.0 g1 tsp
Garlic, smashed3.5 g1 clove
  1. Cut lean pork into 1-2” pieces, mix with salt and Cure #1, pack tightly in a suitable container and cover mea t with a clean cloth. Hold in refrigerator. This is a traditional curing process that develops strong color and gives meat “the curing flavor.”
  2. Grind cured lean meat through 5-6 mm (1/4”) plate.
  3. Grind fat through 5-6 mm (1/4”) plate.
  4. Mix ground lean meat with water and spices until sticky.
  5. Add fat and mix again.
  6. Stuff firmly into 24 mm sheep casings. Leave in continuous coil.
  7. Hang on smoke sticks and hold at room temperature for 60 minutes or in smokehouse at 50° C (122° F) without applying smoke.
  8. Smoke with beech wood at 60° C (140° F) for 40 minutes. Increase the temperature until the sausages reach 70°C (158° F) internal temperature.
  9. Cool the sausages in air then apply cold smoke at 18° C (64° F) for 48 hours. This is the drying process and the smoke does not need to be continuous as long as the room (smokehouse) temperature remains below 20° C (68°F). Cabanossi are done when they loose 35% of the original weight.
The following spice combinations are also recommended:
1. Pepper, nutmeg, cardamom, coriander, mustard seed extract oil, paprika, lemon zest.
2. White pepper, coriander, caraway, juniper, garlic, mustard seed.

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