I started working on case of pork butts last week end finally finished Friday. Started with bulk Italian, Amish Bologna, and Kabanosy. I have Polish and German relatives and have grown up around all the sausages but have never had Kabanosy or heard of it. I used Shannon's recipe because of all the great reviews. Here are a few pictures.
Course grind.
I bought these sheep casings at Marathon Meats and they were the best I ever had. I had one blow out in 40 lbs of stuffing and no holes. A bit large though.
It took about 5 hours in the smoker going slow with red oak.
Here is the first batch blooming. I left them hang overnight in the 60 degree garage then in paper bags in the fridge.
Here is what I ended up with.
I really like the taste with the caraway seeds. I ground the caraway seeds fine, not sure if i should have or not but they taste very good. A few times I have made what I was calling Ham Sticks but I think they would be a more garlic version of Kabanosy.
Thanks for the recipe Shannon!
Course grind.
I bought these sheep casings at Marathon Meats and they were the best I ever had. I had one blow out in 40 lbs of stuffing and no holes. A bit large though.
It took about 5 hours in the smoker going slow with red oak.
Here is the first batch blooming. I left them hang overnight in the 60 degree garage then in paper bags in the fridge.
Here is what I ended up with.
I really like the taste with the caraway seeds. I ground the caraway seeds fine, not sure if i should have or not but they taste very good. A few times I have made what I was calling Ham Sticks but I think they would be a more garlic version of Kabanosy.
Thanks for the recipe Shannon!
