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.

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