Homemade Smoked Kabanos Sausage
User Reviews
5
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Prep Time
2 hrs
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Cook Time
1 hr 30 mins
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Total Time
2 d
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Servings
12 servings
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Calories
518 kcal
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Cuisine
Polish, Eastern European
Homemade Smoked Kabanos Sausage
Description
This recipe uses pork controlled for fat content—one portion lean and another with higher fat—to create a balanced texture. After curing the meat with kosher and curing salt, it is ground through plates of different sizes for lean and fat portions before combining with spices such as black pepper, nutmeg, sugar, and caraway seeds. The mixture includes ice water to maintain moisture and temperature during processing.
It is then stuffed tightly into thin natural casings to form links or coils, with care taken to remove air pockets. The sausages are gently dried at cool temperatures to form a dry skin on the casing, then smoked at low heat until the casings deepen in color. Finally, they are finished by baking or poaching to reach a safe internal temperature, ensuring firm but tender sausage with a smoky flavor. The overall production is a traditional process resulting in kabanos sausages that can be sliced and served.
Ingredients
- 2000 g pork 4.5 lbs (no more than 10% fat, lean
- 3000 g pork 6.5 lbs (no more than 30% fat)
- 66 g kosher salt about 3 2/3 Tbsp
- 11 g salt about 2 1/4 level teaspoons, curing salt #1
- 7.5 g black pepper about 3 3/4 tsp, coarsely ground
- 2.5 g nutmeg about 1 tsp, ground
- 10 g sugar about 2 tsp
- 2.5 g caraway seeds about 1 tsp
- 2 cups water ice
Instructions
- Cut the meat into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 48 hours.
- Grind the lean pork through 1/4" (6 mm) plate, and the fattier pork through a 3/16" (4.5 mm) grinder plate.
- Mix the ground meats, with the seasonings, adding two cups of ice water.
- Stuff firmly into sheep casings or young hog casings not bigger than 22 mm. Form links and tie with a butchers' twine, or leave as a continuous coil. Prick any visible air pockets with a needle.
- Dry in a cooler for 12 hours at 35F - 43F (2C - 6C), or for about 30-60 minutes at room temperature. You can also dry in the smoker at about 110F - 130F without smoke for 20-30 minutes, until the skin feels dry.
- Smoke at 140F for 1 hour, until the casings develop dark brown color, followed by 20-30 minutes of baking, until the internal temperature reaches 154F (68C).
- Instead of baking, you can poach at 161F - 165F for 15 - 20 minutes or until the internal temperature reaches 154F.
- Dry at 53F - 64F (12C - 18C) and 75-80% RH for 5-7 days, until 45% total weight loss.
- Store in a refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 1g | 0% |
| Protein | 82g | 164% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 258mg | 86% |
| Sodium | 2740mg | 114% |
| Potassium | 1521mg | 32% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 50mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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