Kabanos sausage, also known as kabanosy, is a type of Polish smoked sausage that has a deliciously smoky flavor and dry texture. This thinly stuffed sausage is traditionally made from pork, but can also be made from beef, turkey, chicken or even horse meat. While not as heavily seasoned as other sausages, kabanosy still delivers plenty of flavor. It’s most often served as an appetizer or snack.
Kabanos sausage is simple to prepare and can be cooked in a variety of ways including grilling, baking, frying or smoking. No matter which cooking method you choose, properly preparing and storing kabanosy is important for safety and maximum flavor.
Kabanosy sausage has a long history in Polish cuisine The name comes from a nickname given to young, fattened pigs in eastern Poland that were fed a diet primarily of potatoes. The sausage itself originated in the mountainous Podhale region
Traditionally, kabanosy is made from pork and stuffed into sheep casings, giving it a very skinny shape It contains only salt, pepper and sometimes garlic for seasoning After stuffing, kabanos sausage undergoes a smoking and baking process before being hung to dry. This drying process concentrates the smoky pork flavors and allows the sausage to be shelf-stable.
Protected by the EU as a Traditional Specialty Guaranteed product, authentic kabanosy can only be produced in Poland using these traditional methods. However, kabanos-style sausage can be made anywhere as long as you follow some key steps.
Ingredients for Kabanos Sausage
To make your own kabanos sausage at home, you will need:
-
Meat Pork, beef, chicken, turkey, horse or a combination Diced into 2-inch cubes
-
Fat: Pork fatback, bacon or ham, smoked if possible. Diced into 2-inch cubes.
-
Seasonings: Salt, garlic, pepper and cure #1 pink salt.
-
Casings: Sheep casings, hog casings or collagen casings.
-
Wood: Cherry, apple, beech or other hardwood for smoking.
Steps for Making Kabanos Sausage
Follow these steps for making and cooking your own kabanosy sausage at home:
-
Prepare the meat mixture: Combine cubed meat and fat in a ratio of about 4 parts meat to 1 part fat. Mix in salt, cure #1, garlic and spices. Chill thoroughly.
-
Grind and mix: Grind chilled meat through a small die into a bowl set in ice. Using a stand mixer or very clean hands, mix in any remaining ingredients.
-
Stuff into casings: Stuff ground sausage tightly into prepared casings, twisting off into links. Refrigerate stuffed sausages until ready to cook.
-
Smoke: Hot smoke sausages at 165-175°F for 1-2 hours until cooked through.
-
Bake: Optionally, finish in oven at 325°F until internal temperature reaches 155°F.
-
Air dry: Hang sausages to dry for 1-2 days at room temperature.
Once fully dried, kabanosy can keep for 2-4 weeks refrigerated. For longer storage, wrap tightly and freeze for up to 3 months.
How to Cook Kabanos Sausage
From start to finish, kabanos sausage takes 1-2 days to make. But the actual cooking time is very fast. Here are some of the best ways to cook kabanosy:
Grilling
The high, dry heat of the grill is perfect for quickly cooking and browning kabanos sausage. Preheat grill to medium-high. Grill sausage over direct heat, turning frequently until browned and heated through, about 8-12 minutes total.
Pan Frying
Frying adds crispy texture to the casings. In a skillet, heat 1 Tbsp oil over medium-high heat. Add sausage links and fry until browned on both sides and cooked through, about 3-5 minutes per side.
Baking
For evenly cooked sausage all the way through, bake in a 350°F oven for 20-25 minutes until internal temperature reaches 160°F.
Smoking
For fully smoked kabanosy, hot smoke at 165-175°F for 1-2 hours until internal temperature hits 160°F.
Sous Vide
For precise control, cook sous vide at 155°F for 1-2 hours before searing.
No matter which cooking method you use, always cook kabanos sausage fully to an internal temperature of 160°F.
Serving Ideas for Kabanos Sausage
Part of the appeal of kabanos sausage is that it can be used in so many ways:
- Slice thinly and enjoy as a snack
- Chop and add to soups, stews or beans
- Serve with cheese and crackers as an appetizer
- Skewer and grill as party food
- Fry up with onions and potatoes
- Toss with roasted veggies and pasta
- Layer in a breakfast sandwich or omelet
With its versatility, smoky flavor and portability, kabanosy is a sausage everyone should try. Just remember to source high-quality meat, follow safe sausage making practices and cook thoroughly. With the right techniques, you can enjoy delicious homemade kabanos sausage.
Celebrate Sausage S02E16 – Kabanosy
FAQ
Can you cook kabanos sausages?
Are kabanos sausages ready to eat?
Do you have to cook kabana?
How do you make kabanosy sausage?
To make kabanosy sausage, you will need the following ingredients: – Meat: You can use any type of meat you prefer, such as beef, pork, chicken, or turkey. Some people even use horse meat. Cube the meat into 2-inch pieces. – Fat: Use either ham or bacon, as long as it is smoked. Cube the fat into 2-inch pieces.
What is kabanos sausage?
Kabanos sausage is a type of Polish sausage that is made from pork, although it can also be made from beef, lamb, turkey or even horse meat. It has a long and thin shape, typically served in 24-inch (60-cm) lengths. Kabanosy are not heavily seasoned, with most varieties containing only salt and pepper for extra flavor.
How do you cook kabanos sausage in the oven?
To bake your kabanos sausage in the oven, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil, and place the sausage pieces on the sheet, leaving some space between each one. Bake the sausage for about 30 minutes or until the internal temperature reaches 165-175 degrees Fahrenheit.
How do you eat kabanosy sausage?
Sauté sliced kabanosy with onions, peppers, and rice for a flavorful one-pot meal. Remember to store your kabanosy sausage properly in the fridge or freezer to keep it fresh for longer. With these serving suggestions, you can enjoy the unique flavor of kabanosy in a variety of dishes.