Austrian Cabanossi Old Style
Original recipe of the Cabanossi
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Release Date 05.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Kidney Plate
- 1 Grinder Plate 6mm
Ingredients
Meat
- 700 g Pork S1 Lean
- 250 g Pork Back Fat
Liquid
- 50 g Ice Water
Casing
- 1.5 m 22/24mm Sheep Casings
Herbs & Spices
- 20 g Pökel Salt Or use 18g Table Salt & 2g Cure 1 mix
- 3 g Ground Black Pepper
- 2 g Ground Sweet Paprika
- 2 g Whole Caraway Seeds
- 0.5 g Ground Coriander
- 0.5 g Ground Cardamon
- 3.5 g Garlic Powder
Instructions
Preparation
- Prepare 20 g Pökel Salt and keep separate.
- Prepare spice mix 3 g Ground Black Pepper, 2 g Ground Sweet Paprika, 2 g Whole Caraway Seeds, 0.5 g Ground Coriander, 0.5 g Ground Cardamon & 3.5 g Garlic Powder and keep separate.
- Prepare 50 g Ice Water
- Grind the 700 g Pork S1 with the Kidney Plate.
Ripening
- Mix the 700 g Pork S1 with 20 g Pökel Salt and pack in a container. Pack tightly and cover with a food plastic sheet.
- Leave the mix for 48hrs in the refrigerator.
Grinding
- Grind the 700 g Pork S1 with the 6mm plate and keep separate.
- Grind the 250 g Pork Back Fat with the 6mm plate and keep separate.
Mixing
- Mix the 700 g Pork S1 with 50 g Ice Water, 3 g Ground Black Pepper, 2 g Ground Sweet Paprika, 2 g Whole Caraway Seeds, 0.5 g Ground Coriander, 0.5 g Ground Cardamon & 3.5 g Garlic Powder until it becomes sticky.
- Add the 250 g Pork Back Fat and mix until it becomes sticky.
Filling
- Fill the sausage mix firm in to the 22/24 sheep casings and make 30cm links.
Resting
- Hang the sausage on smoking sticks and let them rest for 60 minutes at room temperature.
Smoking Stage 1
- Preheat the smoker to 40c without the smoke.
- Hang the sausages in the smoker for 60 minutes and let them dry until the skin feels dry and silky.
- Increase the heat to 75c, switch on smoke and smoke the sausages for about 1.5hrs until they reach 70c core temperature.
Cooling
- Let the sausage cool down in air until they have about 18c.
Smoking Stage 2
- Day 1: Cold smoke them at 18c for 8hrs.
- Day 2: Cold smoke them at 18c for 8hrs.
Drying
- Hang the sausage in the drying cabinet and dry them for 3-5 days at 12-16c with about 75% humidity.
- Once they reach a weight loss of about 35% they are ready.
Storage
- Hang them in the drying cabinet at 12-16 and 70% humidity. The longer they hang now, the harder they become. If you don't want any more loss then 35% and vacuum seal them and store in refrigerator.
Instruction Video
Notes
These are very nice snack sausages.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Austrian Cabanossi Old Style
Based on
1000 g
Amount per 100g
Calories
282.75
% Daily Value*
Fat
23.77
g
37
%
Saturated Fat
8.55
g
53
%
Trans Fat
0.02
g
Polyunsaturated Fat
2.87
g
Monounsaturated Fat
11.07
g
Cholesterol
59.75
mg
20
%
Sodium
815.73
mg
35
%
Potassium
312.33
mg
9
%
Carbohydrates
0.72
g
0
%
Fiber
0.29
g
1
%
Sugar
0.03
g
0
%
Protein
15.56
g
31
%
Vitamin A
104.63
IU
2
%
Vitamin C
0.09
mg
0
%
Calcium
8.62
mg
1
%
Iron
0.88
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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