Polish Kabanosy, from Home Production of Quality Meats and Sausage.
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- čas přidán 29. 03. 2022
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In this video we make the Kabanosy, the worlds finest meat stick. Or so it says in the the book. It was really good, I have yet to try all the meat sticks out there though so I don't know if it is the best.
If you would like to try the Kabanosy for yourself and I think you should! Here is a link to Home Production of Quality Meats and Sausage.
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
amzn.to/3C2SQmk
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I - Jak na to + styl
It’s uncanny you keep making my favorites, Mr. Henry. Love it! Now, go hang that Kabanosy in a cool place for 4 days until it drops about 40% of its water weight. Kabanosy should be dried a little. When fresh, the caraway is sharp. After drying the flavors marry and become sublime. Then I think you’ll agree they’re the best meat stick in the world.
Maybe it's just that you like nearly all sausage? LOL, I do.
I agree with the drying, it really brings out the flavor of the sausage. I dry my in my chamber for 7-10 days and they are absolutely delicious.
You really deserve more subs, brother. Just keep it up and it'll grow.
I follow a baker who had like 7k when I found his channel some months ago and he's been steadily picking up steam, crossing the 100k mark now.
This channel is similar, you go right straight into the process and information in a very clear way, no filler.
I've been following along with you all month. Enjoying every video. .thanks for doing this for us all.
Thank you . I am from Poland . Do not massage until they release the glue. Don't add water. Give them a little more smoke. I'm proud of you
Hi duncan! Your sausage is super nice and definetly tastes great, but As a Pole who ate tons of "Kabanosy" i would say they would not be recognized as one here in Poland :)
They are way to thick and soft, they should be dried at least 4-6 days in temperature jest below room temp to get a little wrinkled skin and become brittle.
Generally, kabanos sausages can be stored outside the refrigerator for very long periods of time and are a popular snack, e.g. during outdoor trips, as due to the lack of water they neither deteriorate in heat nor freeze in winter
Like many young people he rushed the process. A cure time for a week will make a huge differance in flavor & texture.
I just found a European grocer in Cary, NC called "Golden Hex" (as in hexagonal) that carries a wide variety of meats & sausages. I tried the Kabanosy Podsuszane (I think that just means "dry sausage" in Polish.) and not knowing how to fix it, I just cut it into about 1 inch pieces and fried it in a pan, in olive oil, on the stove top. To my surprise, this sausage, when fried, has a crunch when you first bite into it, and then the normal sausagy texture. But, it also has a distinctive flavor. And yes, the sausage I bought was more narrow, and was darker, cured more, and probably "dryer". But, definitely one of the best experiences I have had when eating meat.
I was waiting for you to do this one. I’m definitely going to make this one and soon! Thanks Duncan, just love your channel! Keep it going into april!
Love this channel keep up the good work
Looks great !!
Keep this series going
If I ever get to Canada I want to visit your shop.
cant wait to make this one as well. sad day tomorrow being the last day in march but i have just finished 18 varieties of sausage so im set for a few months. nope ill make more lol tks !!!!
Hey Duncan. This series has been great. Now that I have watched them all and have the book, can you say what might have been your 5 personal favorites? That can be my starting point. Thanks again for all of your videos as I've been watching your recipe videos too. 👍
Before eating dry it minimum 3 days on a hook in room temperature.
They look great but you should definitely smoke them more😉. I'm from Poland and I've eaten tons of kabanosy! I strongly recommend to anyone to do them by yourself! My favourite way to prepare them is by poaching for about 10 min. and adding mustard or horseraddish. Enjoy😋
Looks great! I have a love hate relationship with sheep casings 😂
your kabanosy are not dry enough, best ones are dry and hard, google for picture with phrase "kabanosy klasyczne krakus", so you can see how dry it should be
Hello Mr Duncan Henry, my dad used to make this kinda sausages, I think it's chinese sausages it's better than Kam Yen Jen Cinese sausages. It's all pork but it use pork back fat, you must polish the fats into clear into 2mm cube, stuffed 20 to 16mm. The sausages usually cold wind dry. It's a good challenge, please try this 🙏 😄.
l have a question about curing salt you use for your smoked Sauage is it super cure ,or pickle cure in the states they use cure 1 or cure 2 not called that here
I have the book but I cannot find it what page is it on.
I made your Kabonasy and I smoked to an internal 155. It has a somewhat greasy feel, even after setting out for 2 days. any idea what may have caused this
I stumbled upon your videos and I'm very pleased. In fact I shared the link with my friends at Sharp Razor Place, it's a place for wet shaving with the emphasis on straight razors.
My question is this: What brand of scaled do you use? I take it that it will measure in 1/2 grams??
I'm looking forward to more of the videos. OH--I did order the Home Production of Quality Meats and Sausages--Excellent book.
Have you ever made a sausage that is similar in taste to Conecuh's original sausage? If you have, could you make a video on it?
Whould have been nice to add the recipe so i dont have to buy the book 😉
Feed a butcher. Buy the book;-)
Sorry buddy, but as a Pole and a fan of kabanosy I have to say that you quite butchered it (no pun intended). Don't treat this comment as an attack or something, I just wanna help you make them better and get the real deal.
Firstly, the stuffing for kabanosy is different from your typical sausage, because when it comes to this one you don't want the minces to bind, so NO WATER, nor ice please. Kabanos is a sausage that is usually dried for a nick of time, so you don't want anything inside to be too wet. Secondly, a good kabanos should make a CRACK sound while breaking. To make both of these things you just need to ROUGHLY mix the minces with the seasoning and stop doing it in the moment when it starts to get sticky. What you did right was to cook it while smoking, not in water. But when it comes to smoke, make a lot of it, because it makes up the majority of the flavor. Finally the Polish kabanos is not that thick, so I recommend you thinner casings, like 18-20 mm. Of course, the sausages are gonna get thinner while smoking and drying, but the ones on the video look more like thick German cabanossi, which are their version of our stuff.
So consider the preceeding, try to follow these steps, have fun and smacznego :)
This probably proves that a book can go a long way to helping one in the process, but "learning from a master" is that next step, or having a good example of the finished product to compare to what I am producing, will start me asking the questions of "how do I make mine more like this". I loved the video and it made me aware of many of the steps in the process, but I also like the helpful comments that were insightful.
I make a sausage stick i will put against anyone's
I always thought cookbooks called them tisps (tsp) and tibbles (tbl)😂. @duncanhenry