Celebrate Sausage S02E16 - Kabanosy

hey everybody welcome to the channel welcome to the show i hope you're having a great day my name is eric and i'm glad you could join us because today we are going to be making the grand daddy of all meat sticks the original meat stick we're going to be making the polish kavanasi and let me tell you this charcuterie is incredible the cabanasi is a long thin smoked sausage that can either be eaten fresh or dried for a week or so to produce a shelf stable product it's simply seasoned it's smoky it's meaty it's convenient and the way we made ours today it doesn't even need a refrigerator and before i show you how to make this excellent excellent sausage a quick word from today's sponsor we want to thank the sausage maker for sponsoring this entire series i'm going to put a link in the description box below to the sausage maker's website so that you can see what i'm talking about their catalog is incredible they've got everything for the beginner sausage maker to the advanced sausage maker i've personally enjoyed dealing with the sausage maker for over 10 years and they've become a one stop shop for all of my charcuterie needs everything from equipment to accessories casings and starter cultures no matter where you're at in your sausage making journey the sausage maker has got you covered and right now the sausage maker is offering a discount code for a limited time to those of you who are watching this series so check the description box i'm going to have a link to their website and the discount code it expires october 31st 2021 if there's anything you need now's the time to get it thank you sausage maker for sponsoring this video let's make cabanasi this cabanasi is going to be a 100 pork sausage so i'm using lean pork and back fat you could use whatever cut you want fatty pork shoulder or boston butt makes for a great cut as well for this sausage so we're just going to go ahead and process that pop it into our freezer while we get our spices together and the simplicity of this sausage is i think what makes it brilliant we've got caraway we've got a little nut bag just a touch of sugar and some black pepper we're also going to add some instacure number one and some regular salt and that's it this is our spice profile for this sausage we're now going to grind our meat now i'm using a number 12 grinder from the sausage maker and so i processed my meat pieces into small cubes if you have a bigger grinder you could use you know chunks and strips and whatnot you just want to make sure that it fits in the head effortless and that it grinds easily and i'm going to be grinding this on a four and a half millimeter plate and notice how the meat's coming out it's nice and loose the fat's not smeared and all of this is happening because we properly chilled the meat and because our meat is still very cold we're now going to go ahead and just mix everything together i'm going to be using a kitchenaid stand mixer to mix our meat and that's primarily because i didn't make that much i think we just made a kilo and this thing can hold up to four pounds roughly so you know a little less than two kilos so i'm just going to take this and on a low speed i'm on a number one begin to add my ingredients so there's all of our spices and now we're going to add a little bit of water and the recipe can be found in the description box below so we're just going to continue to mix this until our mixture becomes incredibly sticky you know when you grab a little handful it should stick to your hand when you turn it upside down and because our mixture was properly chilled our fat particles stayed intact which should give us some very interesting marbling after we cook it so as far as the casing goes sheep casing from the sausage maker 22 24 it's soaked for about an hour and we're just going to lube up that horn with a little bit of water our sheep casing should slide on effortless if you're having trouble sliding it on you may want to get a little bit of water inside that sheep casing before you put it onto the horn let's go ahead and get it stuffed with our mincemeat [Music] all right that's the stuff now i had two shorter pieces of sheep casing that i wanted to use up if you have one long sheep casing just fill it all the way up and then divide it into 12 inch portions you can do six inch portions as well if you really want to but that's what mine's going to look like i'm just basically twisting them in half and so now that those are done i'm gonna prick them for air pockets and go ahead and sit these into my refrigerator overnight this is gonna bring those seasonings together allow the cure to work and dry our casing up just a tiny little bit and the next day we're going to pop this into our smoker and in a minute i'll show you the cooking schedule but the first thing we want to do because they just came out of the refrigerator is to bring the temp up a little bit so we're just going to leave the door open a little bit we're going to set our smoker to 100 degrees fahrenheit for one hour that's going to help bring the temperature up and get it ready for some smoke at that point we're going to increase the temperature to 125 for one hour as we start to apply smoke and then finally we're going to bake it at 175 until the internal temperature of our kabanasi reaches 150 degrees fahrenheit now with a digital smoker this is super easy to do if you don't have a digital smoker just make sure that you cook it low and slow and these aren't smoked for very long one hour one hour and a half maximum so we just applied some smoke we're going to go ahead and close off that door let them run their cooking cycle and this is what it looks like the internal temperature is at 150 degrees fahrenheit these babies are done and they are ready to enjoy now i'm actually going to place these into my salami drying chamber we're going to let these dry for another week and this is going to create a shelf stable product and so by the time they're done they won't need refrigeration if you choose to do this optional step just make sure that the temperature where you hang them is around 55 fahrenheit and the humidity is around 80 percent you know it could be a basement or a seller and leave it in there for seven to ten days and this is what they're going to look like seven days later and like i said this is a totally optional step as soon as they come out of the smoker they're ready to eat but if you do this additional drying step then when they're finished you do not need to store them in a refrigerator you can just leave them on your kitchen counter or in a jar on a shelf somewhere and they are totally shelf stable so let's take a peek at this smoked cabanassi and then see what they taste like [Music] all right now it's time to taste this polish cabanasi and this is the real deal the original meat stick it looks fantastic the texture looks amazing very smooth cut it smells nice and smoky great looking marbling the overall color looks great and so let's give this a little bite and see what happens wow that is seriously good smoky without being overwhelming you got little fat particles that just burst with flavor in your mouth the texture is incredible and the nutmeg and the caraway levels are perfect i'm not a huge fan of sausages just with overpowering you know nutmeg and caraway and this one i think is absolutely spot on because we dried ours for a week after we cooked it the texture is now more like a semi-dried sausage and i really like that i can tell you right now that we didn't make enough i think we made a kilo and by the looks of it that'll be gone by this evening so i hope you get a chance to make it and if you have any questions about the polish cabanasi leave them in the comment section below if you enjoyed this video or found it informative in any way smash that like button and if you're new to this channel we'd like to say welcome thanks for joining us don't forget to hit that subscribe button and that notification bell we're posting a video every day through the month of october for celebrate sausage season two you don't want to miss a single episode thanks for being here we'll see you tomorrow bye [Music] do [Music] you

Channel: 2 Guys & A Cooler

Views: 31,327

Keywords: Polish sausage, celebrate sausage, how to make sausage, kabanosy, keilbasa, how to make a slim jim, smoked sausages, easy sausage recipes, meat preservation

Id: IdXw3NydZHI

Length: 9min 24sec (564 seconds)

Published: Sat Oct 16 2021