Authentic Polish Kabanosy: A Step-by-Step Recipe Guide


  • 5 lbs of pork shoulder
  • 1/4 cup of crushed garlic
  • 1/4 cup of crushed caraway seeds
  • 1/4 cup of crushed black pepper
  • 1/4 cup of crushed coriander seeds
  • 1/4 cup of crushed nutmeg
  • 1/4 cup of crushed allspice
  • 1 tablespoon of crushed juniper berries
  • 2 tablespoons of kosher salt
  • 1/4 cup of sugar
  • 1/4 cup of sodium nitrite (curing salt)
  • Natural hog casings

Steps and instructions

  1. Start by cutting the pork shoulder into smaller pieces that will fit into the grinder.
  2. Grind the pork through a medium plate into a large bowl placed in ice to keep the meat cold.
  3. In a separate bowl, mix together the crushed garlic, caraway seeds, black pepper, coriander seeds, nutmeg, allspice, juniper berries, kosher salt, sugar, and sodium nitrite.
  4. Add the spice mixture to the ground pork and mix with your hands until well combined.
  5. Prepare the natural hog casings by rinsing and soaking them in warm water.
  6. Stuff the sausage mixture into the casings, twisting the sausages into links of your desired length.
  7. Hang the sausages in a cool, well-ventilated place for 2-3 days to dry out and cure.
  8. Once cured, the kabanosy can be smoked over low heat for several hours until they reach an internal temperature of 152°F.
  9. Allow the sausages to cool completely before storing them in the refrigerator.
  10. Enjoy the kabanosy either cold or heated in a frying pan over medium heat until crispy and browned.

Tools for making

  • Grinder - A meat grinder is needed to grind the pork shoulder.
  • Large Bowl - A large bowl is required to hold the ground pork during mixing.
  • Spice Grinder - A spice grinder is necessary to crush the garlic, caraway seeds, black pepper, coriander seeds, nutmeg, allspice, and juniper berries.
  • Mixing Bowl - A separate mixing bowl is needed to combine the crushed spices with the ground pork.
  • Sausage Stuffer - A sausage stuffer is essential to stuff the sausage mixture into the casings.
  • Hog Casings - Natural hog casings are required to encase the sausage mixture.
  • Butcher's Twine - Butcher's twine is used to tie off the ends of the sausages and to create links.
  • Smoker - A smoker is optional but recommended for smoking the kabanosy.
  • Meat Thermometer - A meat thermometer is necessary to ensure the sausages reach the correct internal temperature.
  • Hooks - Hooks are needed to hang the sausages during the drying and curing process.

Recipe variations

  • Use different spices or herbs to customize the flavor profile, such as paprika, chili flakes, or dried herbs like thyme or oregano.
  • Add minced onions or grated cheese to the sausage mixture for extra flavor.
  • Experiment with different types of meat, such as beef, chicken, or a combination of meats.
  • Make a leaner version by using turkey or chicken breast instead of pork.
  • Try smoking the kabanosy with different types of wood chips, such as applewood or hickory, to add a unique smoky taste.
  • Create a spicy version by adding cayenne pepper, hot sauce, or chili powder to the spice mixture.
  • For a milder flavor, reduce the amount of garlic, black pepper, or other spices in the recipe.
  • Make a vegetarian or vegan version by using plant-based protein alternatives, such as tempeh or seitan, and adjusting the spices and seasonings accordingly.

Recipe overview

Kabanosy is a traditional Polish smoked sausage typically made from pork and flavored with a variety of spices. This recipe is a homemade take on this popular delicacy. The process of making kabanosy at home is somewhat labor-intensive but the end result is well worth the effort. The combination of spices like garlic, caraway, coriander, and nutmeg gives the sausages a unique and complex flavor profile. The sausages are then air-dried and smoked, giving them a distinctive texture and smoky taste. This recipe will guide you through the process of making your own kabanosy at home. Expect to be hands-on during the process, from grinding the pork, mixing in the spices, stuffing the sausage, and finally, smoking it. Enjoy the finished product as a standalone snack or as part of a meal. This kabanosy recipe is truly a labor of love, and you're sure to enjoy the fruits of your labor!

Common questions

  1. Can I use a different type of meat instead of pork shoulder?
    While traditionally kabanosy is made with pork shoulder, you can experiment with other types of meat such as beef or turkey. Keep in mind that the taste and texture may vary.
  2. Is it necessary to use curing salt?
    Yes, curing salt (sodium nitrite) is an essential ingredient in this recipe as it helps preserve the meat and gives it the characteristic flavor and color. However, be cautious and use the recommended amount as instructed.
  3. How long should I hang the sausages for drying?
    It is recommended to hang the sausages for 2-3 days in a cool, well-ventilated place to allow them to dry out and cure properly. You can check for desired texture and firmness during this time.
  4. Can I skip the smoking step?
    While smoking the kabanosy adds a smoky flavor, it is not mandatory. If you prefer, you can skip the smoking step and proceed to the cooling and storing phase directly after drying the sausages.
  5. How long can I store the kabanosy?
    Once cooled, store the kabanosy in the refrigerator. They can be kept for up to 2 weeks when properly stored in an airtight container.

Serving dishes and utensils

  • Meat Grinder - A meat grinder is essential for grinding the pork shoulder.
  • Large Bowl - A large bowl is needed to hold the ground pork during the mixing process.
  • Mixing Spoon - A mixing spoon or spatula is useful for combining the spices with the ground pork.
  • Sausage Stuffer - A sausage stuffer is required for stuffing the sausage mixture into the casings.
  • Hog Casing Soaking Container - A container is needed for rinsing and soaking the natural hog casings.
  • Smoker - A smoker is optional but recommended for smoking the kabanosy.
  • Meat Thermometer - A meat thermometer is necessary for checking the internal temperature of the sausages during smoking.
  • Cooling Rack - A cooling rack is useful for allowing the sausages to cool after smoking.
  • Refrigerator - A refrigerator is needed for storing the kabanosy after they have cooled.

Origin stories

Kabanosy sausages trace their origins back to Poland, where they have been a beloved staple for centuries. A unique attribute of kabanosy is that they were traditionally made as a long, thin stick which was a favorite snack of Polish lancers in the 17th century. These horsemen would sometimes carry the sausages on their lances, hence the name 'kabanos', derived from 'kabano' - an old word for a young male horse. Smoked and dried, this sausage was an ideal food for the lancers on their journeys, providing a long-lasting source of nutrition. Today, kabanosy has been granted Protected Geographical Indication (PGI) status by the European Union, recognizing its cultural and historical significance.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.