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natural sausage at home. Polish cabanas

Kabanos have a dry and evenly wrinkled surface. Outside, they are dark red with a hint of cherry. The section shows red pieces of meat and light pieces of fat. A characteristic feature of sausages is the taste of salted and fried pork, as well as a slight aftertaste of smoking, cumin and pepper. Sausages are made from pork meat of the first and second grades. The meat of certain breeds of pigs with a high content of intramuscular fat is used. The meat is pre-crushed and salted for two days. Then the meat is chopped to a size of about 8-10 mm. Due to this, large pieces of high-quality meat are visible in the cut. The meat is seasoned with pepper, nutmeg, cumin and sugar and then packed in thin 20-22 mm lamb casings. The finished sausage is about 25 cm long. First, it is subjected to a deposition process at a temperature of up to 30 °C, so that the meat is distributed in the casing accordingly, and then it is smoked and baked in warm smoke - until a temperature of at least 70 °C is reached inside the sausage. The last stage is cooling and drying for 3-5 days at a temperature of 14-18 °C. Sausages made in accordance with the recipe are very fragile and, when broken, make a characteristic sound, called "shot" by experts.