Kabanos
Posted: Tue Jun 19, 2018 7:03 pm
am new at this sausage making stuff. Yeah, you see what I did there lol
anyway, looking to make those very flavorful Polish meat sticks called kabanos or Kabanosy. All the recipes I am seeing, they use the 18 to 22 mm natural sheep casings. The sausages available in the store are about the diaeter of a pencil. I am thinking the 18 to 22mm casings way too big. any suggestions? I am assuming the commercial sausages are even in a casing. how else would they retain the shape?
commercially there are the thin ones about a pencil thickness, but also some that are about half inch diameter. am really looking to make the thin ones. so any help appreciated
anyway, looking to make those very flavorful Polish meat sticks called kabanos or Kabanosy. All the recipes I am seeing, they use the 18 to 22 mm natural sheep casings. The sausages available in the store are about the diaeter of a pencil. I am thinking the 18 to 22mm casings way too big. any suggestions? I am assuming the commercial sausages are even in a casing. how else would they retain the shape?
commercially there are the thin ones about a pencil thickness, but also some that are about half inch diameter. am really looking to make the thin ones. so any help appreciated