Make Cabanossi yourself – simple & super tasty
- Type
- Cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
In this post I’ll show you how to make cabanossi yourself. It is easy to make and tastes just heavenly good.
There are many different types of Cabanossi. Both as raw sausage and scalded sausage. Depending on whether they are hot or cold smoked. These differences also exist in the spices, depending on the region.
I’ll show you a Brühwurst version with a purist blend of spices in this post. In the future I will also publish a raw sausage Kabanossi.
Typical distinguishing feature of my cabanossi is the coarse bacon insert. I use a fat pork belly here.
Here you can find the complete Cabanossi recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Cabanossi – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork belly | 500 g | 50 % |
| lean beef | 300 g | 30 % |
| pork back fat | 100 g | 10 % |
| crushed ice | 100 g | 10 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 15.5 g |
| Cure #1 | 2.5 g |
| black pepper | 2 g |
| sweet paprika | 2 g |
| cutter aid | 1.5 g |
| mace | 0.5 g |
The equipment to make Cabanossi
You will need the meat grinder, also called a mincer, to “grind” the meat, meaning the meat is finely ground.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend to grind them yourself.
Smoker
The cabanossi must be smoked before they are cooked. For this reason you need a smoker. Alternatively, you can just scald them, which will result in no smoke flavor on the cabanossi.
Sausage filler / attachment for the meat grinder / hand filling funnel
You need this to get your meat mass into the casing. For the beginning you can also use a filling attachment for your meat grinder or a hand filling funnel.
Natural casing
To fill your sausage you need natural casings. I use sheep casings caliber 22/24.
Step-By-Step Instructions
Cut the meat and fat
Cut the meat and fat into pieces suitable for mincing. You can adjust the size depending on how big your grinder is. Be sure to keep the pork belly separate from the beef and back fat.
Partially freeze the meat
Let the meat freeze in the freezer for 1 – 2 hours. This will make it easier for you to grind later.
Finely grind the sausage mixture
Now grind the lean beef and the pork back fat twice through the finest perforated disc.
Coarsely grind the meat pieces
Then grind the pork belly once through the medium or coarsest perforated disc.
Process the sausage mixture
Mix the finely minced meat and fat to a homogeneous sausage meat. Gradually add the cutter aid and crushed ice. You can use a food processor or a hand mixer with a dough hook. Make sure that the mass does not exceed 12 degrees Celsius (53.6°F).
Fold in the meat pieces
Now lift the coarsely chopped ingredients under the fine sausage meat. It is best to use your hands for this. Make sure that it gets a good binding.
Fill the sheep casings
Fill the meat mass into 22/24 caliber sheep casings. Make sure that as little air as possible is trapped and that the casings are not filled too tightly.
Link the cabanossi
Now it is time to link your sausages. You can decide for yourself how big you want your Cabanossi to be. Simply twist off one sausage, leave one out and then twist off again.
Hot-smoke
Hang your cabanossi in the smoker and smoke them for 30 – 35 minutes at 70 degrees Celsius (158 °F).
Poach
You can then poach the cabanossi at 75 °C (167°F) for another 25 minutes. The poaching time should roughly correspond to the diameter of the sausage casing. If you want to make thicker sausages, you have to adjust it.
Chill in ice water
Then rinse them in ice-cold water.
Cold-smoke (optional)
Optional but recommended. Once the cabanossi are cool, you can cold smoke them over again for 12 hours. This will give them a great color and a nice smoky flavor.
Ready!
Your cabanossis are ready 😄. Enjoy
Frequently asked questions
What is the difference between Cabanossi and Knabbernossi?
What is the difference between Cabanossi and Knabbernossi?
Knabbernossi is another name for Cabanossi, sometimes used for particularly thin snack versions. The sheep casings caliber 22/24 in this recipe give you that thin size.
Which spices go into Cabanossi?
Which spices go into Cabanossi?
My seasoning is deliberately simple: black pepper, sweet paprika and mace, plus salt, Cure #1 and cutter aid. There aren’t many spices, but it tastes great. Add garlic or caraway if you like.
Can I make Cabanossi without smoking?
Can I make Cabanossi without smoking?
Yes, you can just poach them, although you will miss their characteristic smoky flavor. It is still an option if you don’t have a smoker. Similar cooked sausages such as Fleischwurst also work without smoking.
Is Cabanossi a raw-cured or cooked sausage?
Is Cabanossi a raw-cured or cooked sausage?
Both versions exist. My recipe is a cooked sausage that is hot-smoked and then poached. Other versions are cold-smoked and air-dried. For another smoked cooked sausage, try Debreziner.
How long does Cabanossi keep?
How long does Cabanossi keep?
Once poached, it keeps for about 1 week in the fridge, or about 3 weeks vacuum-packed. You can also freeze it for several months.
I like your format, both video and picture/text, it’s nice. “Let them taste” is a typo, yes?
I look forward to your entries , many sausage styles I have not yet seen.
Also, you can dry cabanosi they are really good dried.
yes, fixed now.
What is cutter aid and where can I get it (USA)?
Hey Josef, phosphates. Are linked in the article. daniel
Authentic Kabanosy is shelf stable for a long time , dried after smoking indefinitely
As stated there are different variations. The one you are talking about is a cured sausage. Different than this one but tasty as well.