The Kabana (aka Cabana, Kabanos, Cabanossi or Kabanossi) is a long thin dry pork sausage originating in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically they are quite long, 60 centimetres (24 in) but very thin, with a diameter of around 1 centimetre (0.39 in), and folded in two, giving them a characteristic appearance. 

Kabana sausages are typically eaten alone as an appetizer, and often make a great addition to a cheese plate. They are also commonly used as hiking food because they do not spoil as quickly as many other sausages.

The Kabana Spice Mix contains an irresistable combination of spices including coriander, pepper, caraway, mustard, garlic with a dash of Chilli.

To make 5kgs of Kabana, you will need:

• 1 Pack of Kabana Spice Mix
• 2.075kg Lean Pork
  
• 0.85kg Lean Beef
• 1.25kg Pork Fat
• 500ml Chilled Water
• 1 pkt  Collogen Cabanossi Sausage Casings

Method

1. Mince meats through a coarse 8mm plate. (If buying pre-minced meat, ask your butcher the fat content and adjust your recipe accordingly and skip this step)
2. Blend the meat, half the water, the spice pack, and then the remaining water until the water is taken up and the mixture becomes tacky.
3. Pass the mixture through a 5mm mincing plate. (If you do not have a mincer, you can skip this step)
4. Blend with the pork fat until the desired texture is achieved.
5. Fill the sausage casings.  (The Gonzo MkII Sausage Stuffer is handy here)
6. Hang the sausages in the fridge overnight to stabilise and to allow the flavour to develop.
7. Cook in an oven set to the lowest heat setting possible for the first hour. Cook at between 85° - 95°C until product reaches an internal temperature of 70°C
8. Rapidly cool under cold running water.

*** This product is Gluten-Free ***