Deepwoodsbutcher very well said.
Kabanosy
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
YooperDog I used sheep casing 22-24mm.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
johnsbrewhouse said in Kabanosy:
Sounds like the Polish version of Landjaeger.
Never had Landjaeger, but reading the recipe it does seem very similar exception being Kabansoy is fully cooked and Landjaeger is not. I have Landjaeger on my to do list, so hopefully I will be able to compare them to find one to my liking.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
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mrobisr Now that is what I like!
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mrobisr I haven’t heard of that. Is it a local variation?
No, never heard of it either, but I wanted a sausage that is shelf stable, so this is where I ended up. I also read in several spots of it being the best stick in the world, so I had to try it not to mention I love experimenting and have a dry chamber that needs product.
I am glad I am not the only one that had never heard of it. Thankfully you are willing to experiment and to share your experience.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dr_Pain oh absolutely the review will be given good or bad.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Well I cheated and tried the curled approximately 4th from the back kabanosy tonight and wow it was absolutely terrific! Mrs. Picky even thought it was terrific and that is saying a lot. The recipe says to lightly smoke and I must admit I thought I did, but next time it will be just a kiss of smoke, but this is indeed the best stick I have ever made and possibly ever tasted and it still needs another day in the chamber and a week of room temperature aging, so by the recipe it will only get better. Tomorrow when I pull it I will post pictures of the product both outside and sliced.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
YooperDog Now I can see why you have eaten many pounds, they are terrific and the sheep casings gave it a great bite.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide last edited by
mrobisr never heard of it before.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Me either until I went on the hunt for a shelf stable snack stick and found the recipe and the long history of it as a traditional polish small sausage.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
mrobisr Glad to hear I’m not the only one with a “Mrs. Picky”. You always know you have a winner when you please them.
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mrobisr there is a YouTube video on this from 2 guys and a cooler. I haven’t had a chance to watch it yet but I did notice it. The videos are usually pretty informative
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Randie N I did Eric’s recipe and it came out great. We did try it again with turkey meat and skin because my wife has Alpha Gal and can’t eat mama meat. Came out fantastic. We also smoked it for longer than the 1 hour for the pork Kabanosy. We used cherry wood.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
mrobisr It is our go to snack stick, we grew up with those vs slim Jim’s or other store bought sticks. They were also staples in the tavern’s owned by relatives. They usually don’t have much if any smoke unlike many other sticks which meant they were easier to hide from your siblings.
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Daniel Cybulski said in Kabanosy:
Randie N I did Eric’s recipe and it came out great. We did try it again with turkey meat and skin because my wife has Alpha Gal and can’t eat mama meat. Came out fantastic. We also smoked it for longer than the 1 hour for the pork Kabanosy. We used cherry wood.
This sounds like an experiment I could get involved in. I love Eric’s channel. I am kinda of partial because he is a “homeboy” (originally from Louisiana)
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
YooperDog I smoked it for about and hour and it was a little too much, so when the recipe says a little smoke it means very little just as you describe, thanks.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
This was after 10 days in the drying chamber which was not my original plan, but I was under the weather for a few days, so instead of 7 it turned into 10. I must say that while they are still good I like them better at the 7 day mark which is what the recipe said that most people liked.
For anyone that has not made them I cannot recommend them enough they are absolutely simple and delicious. My next batch will be much bigger, but I will pull them at the 6-7 day mark.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
mrobisr I have gotten them dried almost like jerky, makes me take my time eating them. Probably around the ten day or later point, prior to that they do have a nice bite.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
YooperDog Oh yes the bite is terrific, but what happened to mine was they started growing mold 600 and it imparted a flavor that overpowered the sausage flavor. I’m sure that if my drying chamber was not inoculated the result would have been different. I have read that in Europe they let them hang in the kitchen maybe I’ll dry them in my chamber and then move them to the kitchen to dry to the consistancy you describe.
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