Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| 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. |
Instructions
- 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.
Notes
*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.
