Kabanos
Kabanos, or how I call it “Pork Jerky”, is a traditional Polish sausage that has gained popularity all over the world. Made from pork, they are known for their rich and smoky flavor, as well as their firm texture. They are often enjoyed as a snack or appetizer, but can also be incorporated into different dishes for added flavor.
The original recipe, kabanos sausage was made with sheep casings using only pork meat and spices such as black pepper and garlic. These smoked sausages I have for you do not need casings. Today, these Polish kielbasa are still produced using traditional methods, but with some modern twists. If you love Pork Belly then check out these Sausage recipes.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- nitrite salt
- black pepper.
- grated nutmeg
- smoked paprika
- turmeric
- coriander powder
- ground pork
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
Place the minced pork in a suitable bowl. Add the spices and nitrite salt. Stir the mince better with clean hands (you can wear gloves). Cover the bowl with cling film and put it in the refrigerator for 24 hours to mature. After 12 hours, stir the meat mixture additionally. After 24 hours, the mince will become dense and viscous
Place a pastry bag in a glass with the narrow end facing down. Check the mince for viscosity. If the mass is thick, you can add a couple of tablespoons of water or brandy. Place the stuffing in the bag.
3. Cut off the tip of the pastry bag. 0.3 inches if you plan on thin sausages. Fans of wide sausages can cut off about an inch. In this case, the drying time will increase. On the dehydrator’s pastry rack, place the raw sausages some distance apart. This makes 2 trays.
4. Dry the salami with the two grates at 131°F. Initially, 9 hours. Then take a break for 2 hours. Swap trays and continue drying for another 6 hours. Note that cooking times can vary if you are not using a Dehydrator.
Variations and Substitutions
- Vegetarian – you can substitute the meat with finely chopped Tofu, mushrooms or lentils for healthy vegan meals. Just make sure to adjust the seasoning accordingly for easy vegetarian recipes
- Spices – You can also experiment with different herbs and spices in the mince mixture. Some popular options include fennel seeds, garlic powder, and smoked paprika. If you like, you can add spicy seasoning like chilli flakes to make it more of a spicy salami.
- Meat options – If you’re not a fan of beef, you can use other types of ground meat such as pork or turkey. Just make sure to adjust the cooking time and temperature accordingly. If you like pork and do not like too much fat then you can use lean pork meat.
Equipment
- Pastry bag
- Bowl
- Dehydrator
Storage
Storage: To keep it fresh for longer, store it in an airtight container at room temperature for 3 weeks in a cool place away from heat sources.
Freeze: They will freeze for up to a year without loss of quality.
Pro Tips
- If you don’t have a pastry bag, you can use a ziplock bag with one corner cut off as an alternative.
- To easily remove the dry sausages from the dehydrator, place a piece of parchment paper on the trays before placing the strips. This will prevent them from sticking and make it easier to remove.
- Add some pork kabanos sausages to any meat platters you are serving alongside your favorite meat products.
- This is a great snack for those that are on a high protein diet, plus they are portable so you can take them with you on the go.
- Use a Meat grinder to grind your meat for this kabanos recipe.
- I know that the waiting time for this recipe seems like a long time but be patient, it’s worth the wait.
FAQ
Kabanos is a type of cured sausage originating from Poland. It is typically made from pork, but can also be made from other types of meat such as beef, turkey or chicken. Its long and thin shape sets it apart from other sausages and makes it perfect for snacking on the go.
Answer: Yes, you can still make kabanos without a dehydrator by using your oven on its lowest setting and propping open the door slightly to allow moisture to escape. Alternatively, you can dry it under gauze in a well-ventilated room.
Yes, this is a traditional recipe that is popular in both Polish and Russian cuisines. Kabanos originated from the regions of Poland, Lithuania, and Belarus, but has since become a staple in many Eastern European countries. It is often enjoyed as a snack or appetizer, and can also be found on charcuterie boards.
Recipe Card
Kabanos – Pork Jerky
Equipment
- Pastry bag
- Bowl
- Dehydrator
Ingredients
- 2 tsp. nitrite salt
- 1/2 tsp. black pepper.
- 1/2 tsp. grated nutmeg
- 1 1/2 tsp. smoked paprika
- 1/2 tsp. turmeric
- 1 tsp. coriander powder
- 1 pound ground pork
Instructions
- Place the minced pork in a suitable bowl. Add the spices and nitrite salt. Stir the mince better with clean hands (you can wear gloves). Cover the bowl with cling film and put it in the refrigerator for 24 hours to mature. After 12 hours, stir the meat mixture additionally. After 24 hours, the mince will become dense and viscous
- Place a pastry bag in a glass with the narrow end facing down. Check the mince for viscosity. If the mass is thick, you can add a couple of tablespoons of water or brandy. Place the stuffing in the bag.
- Cut off the tip of the pastry bag. 0.3 inches if you plan on thin sausages. Fans of wide sausages can cut off about an inch. In this case, the drying time will increase. On the dehydrator’s pastry rack, place the raw sausages some distance apart. This makes 2 trays.
- Dry the salami with the two grates at 131°F. Initially, 9 hours. Then take a break for 2 hours. Swap trays and continue drying for another 6 hours. Note that cooking times can vary if you are not using a Dehydrator.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
