Kabanosy – The Wonderful Polish Meat Sticks

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Kabanosy is one of the most popular types of Polish sausages and may as well be considered the finest meat stick in the world. The name of one sausage is actually “Kabanos” but in most cases customers will buy a few of them, hence the plural name “Kabanosy.” The name Kabanosy comes from the nickname “kabanek” which was given to a young fat pig, no more than 120 kg (264 lbs) in weight that was fed mainly potatoes in XIX Poland and on former Polish territories known today as Lithuania.

Kabanosy are all pork sausages that owe its subtle aroma to nutmeg and caraway. From 1920 and on, the sausage became popular in all areas of the country. Kabanosy are stuffed into sheep casings or casings from young hogs, no bigger than 22 mm in diameter. The sausage is twisted into 60-70 cm (23-27″) links and hung in the middle on a smokestick. The sausage was smoked and baked in a smokehouse. Then it was hung in kitchen pantries where it sat to dry and become a semi-dry sausage. According to some purists Kabanosy were ready to consume when they made a cracking sound when snapped in two. When the sausage was hanging, it was losing moisture thus becoming harder and darker. It became a wonderfully flavored meat stick.

American meat sticks are very sour in taste and so are the regular versions of fermented sausages such as summer sausage, or mass produced pepperoni. They develop a sourly taste as they have to be made as fast as possible which requires a rapid pH drop (increased acidity). Kabanosy were made in a natural way: meat was cured, ground, stuffed, smoked and baked. Then they were ready to be eaten at any time although most people preferred them a little drier. That required a few days of hanging time. As they kept drying out, there was less moisture left inside and bacteria were not able to grow. When kept in a cool, dark and low humidity place, the sausage will last for a very long time becoming a dry sausage. If it were made in Hungary, it would be called Hungarian salami.

Kabanosy recipe:

1 kg (2.2 lb) pork

salt, 18 g (3 tsp)

cure #1, 2.5 g (1/2 tsp)

pepper 2 g (1 tsp)

sugar 1 g (1/5 tsp)

nutmeg 1 g (1/2 tsp)

caraway 1 g (1/2 tsp)

water 100 ml (1/4 cup)

Garlic is optional.


1. Grind pork with 3/8″ plate.

2. Mix ground pork and all ingredients together until the mass feels sticky.

3. Stuff into sheep casings.

4. Hang sausages in a cool place, 2-6° C (35-42° F) for 12 hours. It is permitted to hang sausages at room temperature for 30-60 minutes and then smoke them.

5. Smoke with hot smoke for 60 minutes.

6. Cook/bake for 20 minutes.

7. Shower with cold water.

8. Keep refrigerated.


Source by Adam Marianski

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