:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/1U5593kHzljCC15MnTkX/9ee5c4a747e7473dd1d2a08665313a.png "Homemade Polish Smoked Kabanos Sausage")
Homemade Polish Smoked Kabanos Sausage
Smoked Kabanos Sausage is a wonderful delicacy originating in Poland. It's distinctively smoked, dried thin sausage, beautifully seasoned with caraway seeds, which provides a highly desired snack. Made within a week's time, its uniquely thin and twisted shape offers a nostalgic culinary experience.
Ingredients
- 41⁄2 lbs of pork shoulder
- 11⁄2 lbs of pork fatback
- 1⁄4 Cup of salt
- 1 tablespoon of crushed black pepper
- 2 teaspoons of sugar
- 2 teaspoons of ground caraway seed
- 1 teaspoon of garlic powder or minced garlic
- 1⁄4 teaspoon of pink curing salt
- 1⁄4 Cup of cold water
- 10 feet of thin hog casings
- Cherry or apple wood chips for smoking
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Directions
Begin by cutting the pork shoulder and fatback into 1-inch cubes.
Mix the pork with salt, black pepper, sugar, ground caraway, garlic, and pink curing salt.
Let this mixture refrigerate overnight.
The next day, soak and rinse the hog casings in water.
Grind the cured meat mixture through the medium hole plate into a mixing bowl set in ice.
Add the cold water to the mixture and mix thoroughly until it becomes sticky.
Stuff this mixture into the hog casings and twist them into 12-inch links.
Let them dry at room temperature for 2-3 hours, then refrigerate them uncovered for 2 days.
Cold smoke the sausages at around 86 degrees Fahrenheit for 4 hours.
Now increase the smoking temperature to 140 degrees Fahrenheit for another 2-3 hours.
Remove from the smoker and let the sausages cool.
Store them in the refrigerator for 3-4 days to mature.
After this maturing period, the Smoked Kabanos Sausage is ready to be warmed and savored.
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TammersHomemade Polish Smoked Kabanos Sausage
Smoked Kabanos Sausage is a wonderful delicacy originating in Poland. It's distinctively smoked, dried thin sausage, beautifully seasoned with caraway seeds, which provides a highly desired snack. Made within a week's time, its uniquely thin and twisted shape offers a nostalgic culinary experience.
Begin by cutting the pork shoulder and fatback into 1-inch cubes.
Mix the pork with salt, black pepper, sugar, ground caraway, garlic, and pink curing salt.
Let this mixture refrigerate overnight.
The next day, soak and rinse the hog casings in water.
Grind the cured meat mixture through the medium hole plate into a mixing bowl set in ice.
Add the cold water to the mixture and mix thoroughly until it becomes sticky.
Stuff this mixture into the hog casings and twist them into 12-inch links.
Let them dry at room temperature for 2-3 hours, then refrigerate them uncovered for 2 days.
Cold smoke the sausages at around 86 degrees Fahrenheit for 4 hours.
Now increase the smoking temperature to 140 degrees Fahrenheit for another 2-3 hours.
Remove from the smoker and let the sausages cool.
Store them in the refrigerator for 3-4 days to mature.
After this maturing period, the Smoked Kabanos Sausage is ready to be warmed and savored.
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