Also called Cabanossi, these smoked sausages are very popular in Australia and New Zealand. They are very similar to Polish Kabanosy.

Pork, lean400 g0.88 lb
Pork, semi-fat600 g1.32 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cumin1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
  1. Grind lean pork through 3/8” (8 mm) plate and semi-fat pork through 1/4” (5 mm) grinder plate.
  2. Mix ground pork with all ingredients until sticky.
  3. Stuff into 24-26 mm sheep casings, forming 60-70 cm (23-27”) links. Leave sausage links in a continuous coil.
  4. Hold for 30-60 minutes at room temperature. This step allows sodium nitrite to develop stronger color.
  5. Apply smoke at 50-60º C (122-140º F) for 60 minutes. Increase the temperature to 80-90º C (176-190º F) and bake the sausages for 30 minutes until the meat reaches a temperature of 154-160º F (68-71º C) inside.
  6. Total smoking and baking time about 90 min. Shower with cold water, separate into links and keep refrigerated.
If kept at 12-18 °C (53-64 °F), 75% humidity the sausages will keep on drying becoming semi-dry and then dry sausage sticks. They will also dry out in refrigerator.
Beef is often added what introduces a reddish tint to the sausages. Adding garlic is common, too.

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