GOING GLOBAL WITH SAUSAGES: Tasty Sausage Recipes from Around the World by Anthony Boundy

Author:Anthony Boundy [Boundy, Anthony]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-04-09T18:30:00+00:00

Poland’s Kabanos

The Polish sausage is thin and dried. It has a strong smoky flavor and soft or dry texture, depending on how long it has been made. Kabanos is made of pork as most sausages are. What sets it apart is caraway, a flavorful spice that’s been cultivated since 3,000 BC. Its sweet but warm aroma can hold for a long time but it is really the caraway’s ability to somehow counteract fattiness that made its way to sausages.

Serving Size: 6

Prep Time: 40 minutes

Ingredients: • Sheep casing, about 22mm in diameter

• 2 lbs. pork, finely minced

• ½ tsp caraway

• ½ tsp nutmeg

• ¼ tsp sugar

• 2 tsp freshly ground pepper

• ½ cup cold water

• 3 tsp salt

Instructions:

1. Mix meat with the other ingredients, until well combined.

2. Place stuffing loosely onto sheep casing, making more of meat stick rather than regular sausage.

3. Link sausage every 2 feet but not separate it so it comes out as a long rope.

4. Cold smoke sausage at 42 degrees F for 12 hours, rest for an hour, then, bake at 190 degrees F for 20 minutes, until the casing is a nice dark brown.

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