Meats and Sausages
Kabana
Also called Cabanossi, these smoked sausages are very popular in Australia and New Zealand. They are very similar to Polish Kabanosy.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 400 g | 0.88 lb |
| Pork, semi-fat | 600 g | 1.32 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Cumin | 1.0 g | 1/2 tsp |
| Ginger | 0.5 g | 1/4 tsp |
Instructions
- Grind lean pork through 3/8” (8 mm) plate and semi-fat pork through 1/4” (5 mm) grinder plate.
- Mix ground pork with all ingredients until sticky.
- Stuff into 24-26 mm sheep casings, forming 60-70 cm (23-27”) links. Leave sausage links in a continuous coil.
- Hold for 30-60 minutes at room temperature. This step allows sodium nitrite to develop stronger color.
- Apply smoke at 50-60º C (122-140º F) for 60 minutes. Increase the temperature to 80-90º C (176-190º F) and bake the sausages for 30 minutes until the meat reaches a temperature of 154-160º F (68-71º C) inside.
- Total smoking and baking time about 90 min. Shower with cold water, separate into links and keep refrigerated.
Notes
If kept at 12-18 °C (53-64 °F), 75% humidity the sausages will keep on drying becoming semi-dry and then dry sausage sticks. They will also dry out in refrigerator.
Beef is often added what introduces a reddish tint to the sausages. Adding garlic is common, too.
Beef is often added what introduces a reddish tint to the sausages. Adding garlic is common, too.
