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I have been searching for a Cabanossi recipe. Especially one that will give me the spice breakdown.

I hope this community will be able to help me out.

Thanks

Welcome to the forum Egahttak.

Is thiswhat you are looking for.

Welcome to the forum!

This one, maybe?

http://www.wedlinydomowe.com/sausage-recipes/kabanosy

The guys who make the site are Polish and quite famous, so I guess the recipe is reliable.

Kabana in Australia usually has tonnes of garlic in it too

I use to add ½ tsp of garlic powder per kg meat to the above recipe, too. Not a lot, but a clear improvement IMO.

Thank you for the welcome and thanks to all those posting on this website. What a wealth of information.

The Cabanossi recipe I am looking for is more the South African / Australian one. It uses beef, pork and bacon. Can be dried or smoked.

Although I do know the beef, pork and bacon ratios it is the spice makeup that I am after.

Thanks for the links guys,Im going to try some small goods soon

I started a batch of the Polish recipe, and have had 5 kgs. of meat in the fridge for 72 hours. I'll be making the kabanos tonight, smoking/cooking on Friday. I'll keep you updated.

I made a batch of the "traditional Polish smoked sausage" on the same site, its delicious!

John.

Sweet.I have book marked that site
Cheers JD

Thanks for the recipe & I will try this next year in Croatia but I only have one question from the site http://www.wedlinydomowe.com/sausage-recipes/kabanosy
what is Cure #1.
I understand everything except that.

sincerely yours. MeRLiN

MeRLiN4U wrote:Thanks for the recipe & I will try this next year in Croatia but I only have one question from the site http://www.wedlinydomowe.com/sausage-recipes/kabanosy
what is Cure #1.
I understand everything except that.

sincerely yours. MeRLiN

Cure #1, sometimes called "Prague Powder #1" consists of a mixture of salt and sodium nitrite only. The nitrite keeps the meat safe for a short period of time, and keeps the meat a nice red color as well as give it that "cured" taste. This is used in products that are made and then cooked and eaten quickly like fresh sausages.
Cure #2, also called "Prague Powder #2", is a mixture of salt, sodium nitrate and sodium nitrite. Cure #2 is used on items that are dry cured over a long period of time, like salami or other cured meats. The sodium nitrate in the cure breaks down over time to sodium nitrite, which is then broken down to nitric oxide, which acts to keep the meat safe from botulism

Please don't confuse cure #1 with cure #2, they are NOT interchangeable.

I appreciate the answear & will very gladly try this reciept when I come to Croatia because I cant smoke the sausage anywhere here.

I was in Baden Baden 3 weeks ago & I tried I sausage just like the Cabanossi but they where very thin/small 5cm long & realy realy tasty....
Maybe bier sasusage or mini cabanossi

Thanks for the help again...

Hi There - I see this thread is rather old but I have the same question as Egahttak. I'm looking for the spices and other ingredients that go into South African Cabanossi. Can anyone help?