Cabanossi Hungarian-Austrian Style
Cabanossi is a robustly spiced smoked raw sausage with Hungarian roots that has established itself as an everyday sausage in Austria. It is coarser than Kabanos and typically contains paprika and garlic.
Ingredients(for 1 kg)
Instructions
Preparation
30 MinutenCut pork shoulder and belly separately into grinder-ready cubes and chill to below 2°C. Press garlic and weigh all spices.
Grinding
15 MinutenGrind pork shoulder through the 8 mm plate, pork belly through the 6 mm plate. Grind separately to maintain fat structure. Keep meat temperature below 6°C.
Mixing and Curing
10 Minuten plus 48 StundenMix ground meat with curing salt, paprika, garlic and all remaining spices. Knead vigorously for 10 minutes until a homogeneous, sticky mass forms. Cover and cure at 4°C for 48 hours.
Stuffing
30 Minuten plus 12 StundenSoak pork casings for 30 minutes and slide onto the filling tube (16 mm). Fill firmly without air pockets. Twist sausages into 25 cm portions. Let dry at 4°C for 12 hours.
Smoking
8-11 StundenPre-dry sausages for 3 hours at room temperature. Cold smoke at a maximum of 28°C for 6-8 hours using beechwood. The sausage surface should turn deep mahogany. Smoking can be split over 2 days.
Maturation
10-14 TageMature Cabanossi at 14-16°C and 72-78% relative humidity for at least 10 days. Turn daily during the first 3 days. Target weight loss is 25-30%.
Pro Tip
For authentic Cabanossi flavor, always mix sweet and hot paprika powder. Pork belly should have a maximum fat content of 30%. During the first 3 days of maturation, turn daily to prevent fat pockets from forming.
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