Kabanosy Recipes

Here are some Kabanosy recipes, some are the same some vary.

From Wedliny site.
[h2]Ingredients per 1000g (1 kg) of meat[/h2]From Honest-Food

• 2 1/2 pounds pork, venison, wild boar, bear or other meat
• 10 ounces pork fat
• 25 grams kosher salt, about 3 tablespoons
• 3 grams Instacure No. 1, 1 tsp
• 4 grams sugar, about a heaping teaspoon
• 4 grams crushed black pepper, about 2 teaspoons
• 2 grams nutmeg, about 1 heaping teaspoon
• 2 grams caraway seed, 2 teaspoons
• 1 gram celery seed, about 1/4 teaspoon
• 1/3 cup ice water

Unknown

1 kg (2.2 lb) pork,
salt, 18 g (3 tsp),
cure #1, 2.5 g (1/2 tsp),
pepper 2 g (1 tsp),
sugar 1 g (1/5 tsp),
nutmeg 1 g (1/2 tsp),
caraway 1 g (1/2 tsp),
water 100 ml (1/4 cup),
Garlic is optional.

Instructions:

1. Grind pork with 3/8" plate.
2. Mix ground pork and all ingredients together until the mass feels sticky.
3. Stuff into sheep casings.
4. Hang sausages in a cool place, 2-6° C (35-42° F) for 12 hours. It is permitted to hang sausages at room temperature for 30-60 minutes and then smoke them.
5. Smoke with hot smoke for 60 minutes.
6. Cook/bake for 20 minutes.
7. Shower with cold water.
8. Keep refrigerated.