Kabanosy

thoseguys26

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Jan 4, 2012

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Aspen Valley

• Feb 2, 2013

• #41

Shannon127 said:

Is it possible that I went a little overboard?

ohyeah.jpg

• shannon127
• Feb 1, 2013

Click to expand...

That will be my new comforter some day...

 

boykjo

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• Feb 2, 2013

• #42

Did your smoker handle all of that at one time or did you have to do multiple somkes.....

 

shannon127

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Sep 8, 2012

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Harrisburg PA

• Feb 2, 2013

• #43

Thanks all for the comments!  I thought I would get a few good ones.  Sadly I cannot take credit for these.  The photo came from a friend of mine in Germany who said they prepared these Landjaegers for thier town's New Year's celebration. 

 

roller

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• Feb 2, 2013

• #44

Dang and I am making 5lbs right now....did I screw up ? Are they that good ?

 

ldrus

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• Feb 25, 2013

• #45

Never had this , thinking of making a batch. What does it taste like?

 

diggingdogfarm

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Southern Tier of New York State

• Feb 25, 2013

• #46

lkrus said:

Never had this , thinking of making a batch. What does it taste like?

Click to expand...

Kabanosy! :biggrin:

Make a batch and give it a try.
I'm willing to bet that you'll like it.
Most folks sure do!


~Martin

 

shannon127

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Harrisburg PA

• Feb 25, 2013

• #47

Kabanosy taste kinda like a cross between beef jerky and kielbasa.  It is dried to the consistency of Peperoni and has an intense flavor.  Most polish kids cut their teeth on it....Ok that might be an exaggeration, but I can always remember my grandmother always giving me a stick when I went to visit.

 

chef jimmyj

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• Feb 27, 2013

• #48

Shannon127 said:

Kabanosy taste kinda like a cross between beef jerky and kielbasa.  It is dried to the consistency of Peperoni and has an intense flavor.  Most polish kids cut their teeth on it....Ok that might be an exaggeration, but I can always remember my grandmother always giving me a stick when I went to visit.

Click to expand...

My brother and I and all our kids, Cut our Teeth on Kabanosy or Kabanosa (not dried). Heck in our neighborhood even the Irish and Italian kids ate the stuff...JJ

 

shannon127

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Harrisburg PA

• Mar 2, 2013

• #49

I can see why you moved out of that neighborhood!!  The Italians are OK, but the Irish???  Time to call the moving van!

 

Dutch

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• Jan 9, 2014

• #50

Hey! I resemble that Irish remark!!! :biggrin:

You're using 22mm casing for your Kabanosy-I have some 19mm collagen casing will these work and if so, will I need to do anything different?

Thanks~

 

shannon127

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Harrisburg PA

• Jan 9, 2014

• #51

19mm should work fine.  You may have to pay a bit more attention to temps in the smoker to keep them from drying out.

 

J

josiegirl

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Jul 2, 2020

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• Jul 21, 2020

• #53

Hi can you explain why you poach them? Seen people poach, ice bath, and hang lol gotta figure out what to do with mine before they're out of the smoker.

 

chef jimmyj

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• Jul 21, 2020

• #54

The hot water bath can quickly get Sausages to temp. Cold Water cools the sausage quickly. Both Plump the sausage to make it look nicer. Hanging or Blooming allows the sausage to dry and firm, the color to darken and for flavors to meld...JJ