Kabanosy Polish snack Sticks

Kabanosy Polish snack Sticks
  • Prep Time

    1 hr 30 mins

  • Cook Time

    2 hrs

  • Serves

    10

  • Difficulty

    8/10

Smoked sausages and ketchup on dark plate

Kabanosy are a type of Polish snack sticks, known for their distinctive flavor and texture. They are a form of dry sausage, made from pork or sometimes beef, seasoned with various spices, and smoked. The name "Kabanosy" comes from the word "kaban," a historical term for a fattened pig specifically raised for its meat.

One of the key characteristics of Kabanosy is their thin, stick-like shape, which makes them easily distinguishable from other types of sausages. They are typically long and thin, allowing them to be easily eaten by hand as a snack. The drying process makes them shelf-stable, meaning they do not require refrigeration until opened, which contributes to their popularity as a snack that can be enjoyed on the go.

The flavor of kabanosy is rich and concentrated, with a good balance of meatiness and spices. They are often seasoned with garlic, black pepper, and sometimes caraway, contributing to their unique and savory taste. The smoking process also adds a depth of flavor that is characteristic of traditional Polish Kabanosy.

Kabanosy are enjoyed in a variety of ways. They can be eaten on their own as a snack, sliced into thin rounds and served as part of an appetizer platter, or used as an ingredient in various dishes to add flavor. They are a common sight in Polish households and are popular among people of all ages.

Ingredients

  • 1000 grams Pork Shoulder Butt
  • 18 grams Salt
  • 2.5 grams cure #1
  • 3 grams Black Pepper (Coarse Ground)
  • 2 grams Sugar
  • 2 grams Nutmeg
  • 2 grams Caraway (Ground)
  • 100 milliliters Cold Water

Steps

  • 1

    Grinding the Meat
    Grind lean pork using a 3/8” plate for a coarser texture, and use a 3/16” plate for the fattier pieces to ensure even cooking and flavor distribution.

  • 2

    Mixing:
    Combine the ground meat with all the listed ingredients. Mix until the mass becomes sticky, which indicates that the proteins have been extracted sufficiently to bind the fat and meat together upon cooking.

  • 3

    Stuffing:
    Stuff the meat mixture into sheep casings of 22 mm diameter, and link the sausages to about one foot in length. Sheep casings are chosen for their size and ability to shrink tightly around the filling, enhancing the kabanosy’s characteristic snap when bitten into.

  • 4

    Drying:
    Allow the stuffed sausages to dry at room temperature for 30-60 minutes. This step is crucial for preparing the surface of the sausages for the smoking process, ensuring that the smoke adheres well.

  • 5

    Smoking and Cooking:
    The smoking process is divided into two stages:

    1. Initially, smoke the kabanosy at 104-122º F (40-50º C) for 50-60 minutes. This lower temperature allows the smoke to penetrate the meat without cooking it too quickly.
    2. Then, bake (with no smoke) at 140-190º F (60-90º C) for about 20 minutes, or until the internal temperature of the meat reaches 154-160º F (68-71º C). This step cooks the sausage through and develops its final texture.
  • 6

    Cooling:
    Immediately shower the kabanosy with cold water after baking. This stops the cooking process, sets the shape, and ensures the skin remains tight and the texture snappy.

  • 7

    Storage:
    Once cooled, separate the sausages into individual links. Store them in the refrigerator to preserve their freshness until ready to eat.

  • 8

    This detailed recipe highlights the carefully balanced flavors and the precise cooking techniques required to make authentic Polish Kabanosy. Following these steps, you can enjoy a delicious and traditional Polish snack that’s perfect for any occasion. 

    Note: The recipe is extended per kilogram.