Kabanosy (Polish Dry Sausage)

🧂 Ingredients

• 2 kg Pork shoulder or butt(Choose a cut with good fat content (around 20-30%) for flavor and texture. Trim any excess sinew.)
• 40 g Curing salt (e.g., Prague Powder #1 or #2)(Essential for safe curing and color. Adjust based on the specific curing salt instructions and desired shelf life. Ensure it contains sodium nitrite.)
• 30 g Kosher salt or sea salt(For flavor. Total salt (curing salt + regular salt) should be around 2.5-3% of the meat weight.)
• 6 cloves Fresh garlic
• 1 tbsp Caraway seeds
• 1 tsp Black pepper, freshly ground(Optional, for added spice.)
• 100 ml Water(Ice cold, to help bind the sausage.)
• as needed Thin pork casings (e.g., 22-26mm diameter)

👨‍🍳 Instructions

1. 1

   Prepare the meat: Cut the pork into 1-inch cubes. Partially freeze the meat for about 30-60 minutes until firm but not solid. This makes grinding easier.

   ⏱️ 1 hour (including freezing)
2. 2

   Grind the meat: Using a meat grinder with a medium die (e.g., 4.5mm or 6mm), grind the pork. For a finer texture, you can grind it twice. Keep the meat cold throughout this process.

   ⏱️ 30 minutes
3. 3

   Mix the ingredients: In a large bowl, combine the ground pork with curing salt, kosher salt, minced garlic, crushed caraway seeds, and black pepper (if using). Add the ice-cold water. Mix thoroughly by hand or with a stand mixer fitted with a paddle attachment until the mixture becomes sticky and starts to bind together, indicating protein extraction. This should take about 5-7 minutes.

   ⏱️ 10 minutes
4. 4

   Chill the mixture: Cover the bowl and refrigerate for at least 12 hours, or up to 24 hours. This allows the cure to penetrate the meat and the flavors to meld.

   ⏱️ 12-24 hours
5. 5

   Stuff the casings: Prepare your sausage stuffer. Load the meat mixture into the stuffer. Carefully thread the prepared casings onto the stuffer nozzle. Stuff the casings firmly but avoid overstuffing, which can cause them to burst during smoking. Twist the stuffed casings into desired lengths, typically 8-12 inches, or tie them off with butcher's twine.

   ⏱️ 1 hour
6. 6

   Air dry (optional but recommended): Hang the stuffed sausages in a cool, well-ventilated area (around 10-15°C or 50-60°F) for 1-3 hours. This helps to form a pellicle, which aids in smoke adhesion and drying.

   ⏱️ 1-3 hours
7. 7

   Smoke the Kabanosy: Preheat your smoker to a temperature between 60-70°C (140-160°F). Use a mild smoking wood like alder, apple, or cherry. Hang the sausages in the smoker, ensuring they do not touch each other. Smoke for 8-12 hours, or until the internal temperature of the sausage reaches 68-70°C (155-160°F) and they feel dry and firm to the touch. You may need to replenish wood chips or chunks periodically to maintain smoke.

   ⏱️ 8-12 hours
8. 8

   Dry and cure: After smoking, if the sausages are not yet dry enough, you can continue to dry them. Hang them in a cool, dry, and well-ventilated place (ideally 10-15°C or 50-60°F with 70-80% humidity) for another 1-3 days, or until they reach your desired dryness. They should feel firm and slightly leathery. The total weight loss should be around 30-40%.

   ⏱️ 1-3 days
9. 9

   Cool and store: Once dried, allow the Kabanosy to cool completely at room temperature. They can then be stored in the refrigerator for several weeks or vacuum-sealed for longer storage.

   ⏱️ 2 hours

💡 Pro Tips

• ✓Ensure all equipment (grinder, stuffer, bowls) is thoroughly cleaned and sanitized before use to prevent bacterial contamination.
• ✓The final product should have a distinct 'snap' when bent.
• ✓Kabanosy are meant to be very dry and firm, hence the long drying and smoking times.
• ✓Monitor the internal temperature closely during smoking to ensure safety and proper cooking.
• ✓Adjusting the salt and curing salt ratio requires careful calculation based on the specific product and desired outcome. If unsure, consult a professional sausage-making guide.

🔄 Variations

• Add a small amount of smoked paprika for a deeper smoky flavor.
• Incorporate other spices like marjoram or a pinch of cayenne pepper for heat.
• Use a mix of pork and beef for a different flavor profile.
• Experiment with different types of wood for smoking (hickory, mesquite - use sparingly as they are strong).

🥗 Nutrition

Per serving