It's the time of year that I start making SS and snack sticks, and I love it! I live in Texas, there are days that my smoker is at 125 degrees and it's just from the sun! Some of those days are in October!
Made some cheesy beef and bean burrito sausage earlier today, now I'm doing some Kabanosy!
This is my bride's favorite snack stick and the one most requested from her family, and our boys. So I usually make 20 or so pounds each winter. Tonight's batch is only 10 pounds, so it won't last long. I'll be making more soon, I'm sure!
Kabanosy, to us, is the sausage I can't experiment with any more than the tiny bit that I have since finding the recipe online. My wife says that it's the one sausage I make that she knows will be exactly what she wants, and she's picky!
So, this is the ONLY all pork sausage that gets the lean to fat weighed out...
The spices and seasonings are where I tweaked a bit. I toast the caraway seed before I add it, and I use smoked kosher salt.
The recipe also calls for just water, I add 1/2 water and 1/2 white wine. Don't tell grandma!
Once it's all mixed up, I stuff it into 19mm casings. Have you ever used 19mm casings?!? They are a PITA! Takes forever, need a special tube, it makes a LOT of sticks, but it's so sweet, when they are done!!!! Still a PITA though.
Hey, what's on your pantry doors?
I let them sit there for about an hour, and then into the frig. Bride came In the kitchen, barely dodged the links, rolled her eyes, got a shot of tequila, and left. I figure I'm good to go!
Smoke and heat on them tomorrow... Finished pics then.
Made some cheesy beef and bean burrito sausage earlier today, now I'm doing some Kabanosy!
This is my bride's favorite snack stick and the one most requested from her family, and our boys. So I usually make 20 or so pounds each winter. Tonight's batch is only 10 pounds, so it won't last long. I'll be making more soon, I'm sure!
Kabanosy, to us, is the sausage I can't experiment with any more than the tiny bit that I have since finding the recipe online. My wife says that it's the one sausage I make that she knows will be exactly what she wants, and she's picky!
So, this is the ONLY all pork sausage that gets the lean to fat weighed out...
The spices and seasonings are where I tweaked a bit. I toast the caraway seed before I add it, and I use smoked kosher salt.
The recipe also calls for just water, I add 1/2 water and 1/2 white wine. Don't tell grandma!
Once it's all mixed up, I stuff it into 19mm casings. Have you ever used 19mm casings?!? They are a PITA! Takes forever, need a special tube, it makes a LOT of sticks, but it's so sweet, when they are done!!!! Still a PITA though.
Hey, what's on your pantry doors?
I let them sit there for about an hour, and then into the frig. Bride came In the kitchen, barely dodged the links, rolled her eyes, got a shot of tequila, and left. I figure I'm good to go!
Smoke and heat on them tomorrow... Finished pics then.
![IMG_20151110_155505423_HDR[1].jpg](/media/img_20151110_155505423_hdr-1-jpg.438767/full?d=1507237910)
