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Kabanosy.... - Page 2

post #21 of 29

Looks good so good makes me get up, get one from fridge with a beer Thanks for sharing

post #22 of 29

Terrific looking sausage. Salute!

 

Disco

post #23 of 29

Could I get that recipe too, please.

 

Thanks

Ed

post #24 of 29
Thread Starter 
Thanks for the kind words everyone, I'm glad ya liked them. I know I did biggrin.gif

Here's a link to the recipe.......Enjoy

http://www.meatsandsausages.com/sausage-recipes/kabanosy
post #25 of 29
Looks perfect! That sausage (stick) is one of our favs here! The wife mixed up a batch 2 nights ago, it's been sitting in the frig waiting for smoke until tonight. Going in soon...

Question for you, do you crack the caraway or leave it whole? We've started cracking it slightly in the mortar/pestle and the flavor is amazing!
post #26 of 29
Quote:
Originally Posted by CrankyBuzzard View Post

Looks perfect! That sausage (stick) is one of our favs here! The wife mixed up a batch 2 nights ago, it's been sitting in the frig waiting for smoke until tonight. Going in soon...

Question for you, do you crack the caraway or leave it whole? We've started cracking it slightly in the mortar/pestle and the flavor is amazing!


Have you ever given the seeds a light toasting in a skillet to bring out the nutty flavor ?? I've toasted some spices for a richer flavor...
post #27 of 29
I keep forgetting to do that, Dave!
post #28 of 29

Marianski Bro.'s Kabanosy recipe calls for T-SPX culture but no dextrose. From what I have been reading, T-SPX doesn't work with regular sugar. Can someone educate me?

post #29 of 29
The Marianski's are father and son and where did you get your information?
There's no culture in the kabanosy recipe in any of the Marianski books that I have...and I have all but the mullet and cordial books.
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