How to make real Cabanossi | Kabanos | Kabana | Polish dried and cured sausages | Kabanosy

[@finn162]

Man love that you put in our South African name for it and then also the Polish version so that others can also use the recipe, shows how connected we all are no matter how far. And where you live looks absolutely beautiful.

[@finn162]

Also it's very nice how talkative the little man is.

[@jamesforrester6941]

You guys have inspired me in Zimbabwe to give our butchery one more go. Thanks for sharing your special recipies. I love your videos. May God richly bless your family!

[@jeancpt]

You're the expert but I do have 1 small tip. to clean out your mincer, just past bread through it. It will push out the leftover meat that's in there.

[@WolkbergArtisans2019]

Great tip! Thank you!

[@mpw280]

Love using the brick for the firebox and as a block for the direct heat.

[@aviator267]

Brilliant. Love the tradition, culture and heritage in your video. Lekker

[@tymz-r-achangin]

Looks delicious and nice seeing your son/grandson there being ambitious to learn the good ol' ways of the good ol' days

[@antonpayne748]

Another awesome video. Thank you Sir for sharing your family and all the delicious food with S.A. God bless you all.

[@JohnnyWlodarczyk]

Fantastic Getting Hungry

[@cynthiaMotsamai]

Hi very nice ricepe thanks very much Cindy from South African👋👋👋👋

[@DeonMellet]

Pure art. Thanx. Love your method of smoking.

[@gusrobertson8372]

“Ek wag al HEEL WINTER om hierdie goed te maak” … if you’ve ever been into charcuterie then you’ll know exactly the feeling expressed here 👊👏🙏

[@WolkbergArtisans2019]

You are absolutely right! Thank you!

[@words_unlimited]

Dankie tog vir 'n video oor kosmaak in Afrikaans. Daarby lyk hierdie cabanosi tog te heerlik. Lekker eet!!!

[@aslamfareed3315]

Thank you for sharing your expertise meneer

[@NomartPl]

Wyglądają smakowicie i ciekawy sposób wykonania 😁🍺

[@averagemaintenance3875]

Thank you for sharing. My wife and I will definitely try to make some.

[@richardrostin7373]

Well presented video, congrats to all.

[@jeffdoveton7483]

Thanks , will definitely be trying this ❤️💛💚

[@janooms5535]

Congratulations on your special Cabanossi. Boer style!!! Love it. From an old Dutch sausage maker in Australia.

[@WolkbergArtisans2019]

Thank you! Best regards here from the Wolkberg

[@veggieman_sa]

You nailed it , well done

[@WolkbergArtisans2019]

Thank you!

[@ekabrown1773]

thank you for the insight on how real food is made, everything in Australian supermarkets are poison..we need to learn these skills. Thanks again for shearing.

[@richardrostin7373]

Shearing??? You've been in Australia way too long, mate!!! Time to consider a life you clearly miss, Boet,

[@chadcassani8191]

I love these videos. Just wholesome. En nou is ek honger. 😂

[@bonzo1928]

Another great recipe!

[@manuelmelchizedek4309]

Looks scrumptious cool vid🎉

[@francoisscholtz1748]

That looks tasty. Cabanossi is definitely great taste 👌. Well done.😊

[@stephanblom2371]

As an South African my dream is moving to either Australia or Canada.. And they just proved why.. Greatest people in the world. THANK YOU Shaun for a great show and amazing out of the box questions that even stuns your punters..

[@spaaggetii]

As an Australian, You will fit in here and have a great welcome, but only as long as you bring respect to the people that live here also. Including females and other ethnic people. We have a multicultural community here, willing for everyone. Enjoy the life here, but remember our beliefs and standings are governed by laws and no one will stand for anything unjust actions towards women, children etc.

[@TylerDunnYaMum]

​@@spaaggetii lol, holy shit. Wtf?

[@zoltancsikos5604]

​@@spaaggetiiSo weird...so random.

[@othala7540]

@@spaaggetii He doesnt realize that the south african people are also white

[@annielegrange9416]

Been looking for this for ages. Thanks so much. Your videos are always awesome

[@richardrostin7373]

Luvit! Good Dad you are, keep up this Boet.

[@SpartansRage]

Bliksem man.... Kan klaar nie wag vir volgende winter nie. Well done!!

[@jiggsborah7041]

That looks lekker. My cats my little dog and I LOVE Carbanossi.

[@jimbop4499]

They look delicious! And your beautiful young son seems to like spices lol.

[@marcodebeer759]

So tipies ons afrikaner volk ! Trots op julle kan nie wag om self te maak en te proe nie mmmhhh !! Dankie Julle !

[@we_croods]

wow, this is awesome, thanks for showcasing, we are definately gonna give it a try! best regards from Germany🤩😍🥰

[@garthlee8166]

EXCELLENT many thanks

[@DerickKoekemoer]

Ek het nou al n paar van julle resepte gemaak en dit is regtig lekker, dankie vir die een, ek maak dit eerskomende Saterdag!

[@WolkbergArtisans2019]

Hi! Baie dankie! Hoop jy geniet hierdie een ook! Baie groete

[@DerickKoekemoer]

@@WolkbergArtisans2019 Dankie ek glo dit sal great proe, ek hou van die idee van skoon speserye gebruik, die premix goed het allerhande ander goed in wat ek nie van hou nie! Ek sal laat weet hoe dit uitgekom het!

[@WolkbergArtisans2019]

@DerickKoekemoer baie dankie! Ons sien baie uit wanneer jy hom maak en hoe jy daarvan hou. Laat weet ons asb

[@DerickKoekemoer]

@@WolkbergArtisans2019, dit reën en is koud in die Kaap vandag, ek sukkel om core temp te kry, ek het die offset smoker nou bietjie warmer gemaak in die chamber, 8 grade om te gaan

[@Mpcdude385]

Love kabanos we only get the packet ones in the uk but there still good love to try some home made ones though

[@Lauritzbirch]

Lyk baie lekker. Beautiful video. But I never knew it was of polish origin.

[@ginazwiggelaar5675]

Great vids, I’m enjoying them so much. Do u know how to make the Italian sausage?

[@WolkbergArtisans2019]

Hi! A spicy Italian sausage recipe is coming very soon on the channel. Thank you for watching our videos.

[@trogdor1979]

Looks so delicious! And good job teaching the kids young. How long will these store after making? Refrigeration required?

[@WolkbergArtisans2019]

Hi! Once they are dried they will keep almost indefinitely. If they are smoked like in the video and air dried, they are shelf stable(no refrigeration required). I keep mine in the kitchen cupboard, usually lasts about a week or two….🤣👍🏻 Thank you so much

[@philipallebone2450]

Dis nou die proe van Suid Afrika. Mooi man!

[@KaiBuskirk]

Fantastic!

[@Hyad3s]

Nee bliksem julle, nou is ek honger! Baie dankie! Liked & Subscribed.

[@gerdajansevanrensburg8354]

Wat n interesante en mooi video. Dit is een van my gunsteling snacks,Ek het al so baie gewens ek kan sien hoe dit gemaak word en wow ek was baie verras gewees. Kleinding help te oulik en so baie geintereseerd in wat julle doen...well done julle❤🎉❤

[@WolkbergArtisans2019]

💖💐

[@Paul-RSA]

Wow wow wow!

[@markcliffe7]

I do want sausage for dinner now

[@leonmaritz2598]

Dankie vir die goeie video....Ek gaan die resep probeer...Groete...

[@jacquesdutoit4536]

Baie netjies lyk lekker

[@r1martin634]

Dankie vir die video. Cabanossi, heerlik! Ek leer baie hier, dankie.

[@thesouthafricanviking]

water my mond nou! Lekker julle

[@Loneranger670]

Bliksem, now I’m hungry. 👍🏻👊🏻

[@jiggsborah7041]

Eish me too

[@didek_b213]

Przyjacielu nie wyrabia się mięsa na kabanosy do kleistości. Tylko lekko wymieszaj. Potem gotowy produkt będzie charakterystycznie trzaskał przy łamaniu Ale i tak świetna robota 👍. Smacznego. Pozdrawiam z Polski.

[@WolkbergArtisans2019]

Hi! Thank you for the tip👍🙏🏻 Best regards from South Africa

[@johannesels5288]

Mooi julle, my mond water nou.

[@richardrostin7373]

Dis die belangrikste om te sê hoekom jy die briketts net van een kant af aangesteek het, ons noem dit 'n slangbrand hier innie Kaap, verander alles..

[@rus5p1]

They look stunning. Do you sell them?

[@olomad6722]

Zrobiłem fermentowane kabanoski z kulturami bakterii oraz z 🤣fermentowaną pastą paprykową, 3 dni fermentowane w 22 stopniach potem podsuszane, bez peklosoli w osłonce kolagenowej, 4kg i zjadłem już wszystko 🤣🤣🤣🤣🤣

[@rositadacunha1331]

Lyk so lekker 😊

[@henkmeyer1960]

Dankie en bliksem dit lyk lekker, geniet die familie wat deelneem in jou videos, sal dit probeer maak verseker

[@grancitodos7318]

Very good, I have made some skinny salami, it is kind of OK, a bit dry, so I want to make some fat ones using cow intestine.

[@Cutahunter]

Lyk baie lekker. As jy kan probeer vlakvark of bosvark in meng. Bly julle hou dit afrikaans💪

[@WolkbergArtisans2019]

Hi! Vlakvark en bosvark sal ook baie lekker werk in die resep.

[@CobusM1]

Beste van die video is die jongman wat betrokke is en heeltyd vrae vra, wat 'n voorreg vir hom. Lyk baie lekker!

[@richardrostin7373]

Ek gaan dit try, smaak dit kak stukkend!!

[@andriamandimbiarisoaradots6033]

❤❤❤ thank you

[@barryrowe657]

Howdy from the jungles is North Sumatra. I'm an Aussie now living in Phuket Thailand. I am visiting my Indonesian friends and family for a few weeks then returning to Phuket with my Daughter, her Muslim Husband and my Granddaughter for an 8 day stay before they return to Melbourne. I have been requested by my Son in Law to show him how to make Bacon and Kabana which he loves even though they are made with Pork. I have all the equipment back in Phuket and will give your Kabana recipe a try. How much Pork Shoulder did you use after the bones were removed, I can get fresh Pork Shoulder, Loin and Hip everywhere and Pork Back Fat when required.

[@WolkbergArtisans2019]

Hi! Thank you so much! A Total of 4kg of shoulder meat and 450g of pork fat is also used. Please let us know what you and your family think about the recipe. Best regards from RSA

[@barryrowe657]

I have just completed writing down your recipe as per your measurements, I will probably add Curr#1 as a precaution. The rest of the recipe I will leave as is, everything else I require on hand in Phuket. Just had a 2.5kg hand crank horizontal stuffer delivered, I have a 1kg one for small amounts but only a 20kg vertical electric stuffer for large quantities. I also have a small Bowl Cutter for emulsified sausage and a #32 grinder that is 3HP, 2200w 220v with all Stainless Steel head and auger with 7 plates and matching blades.

[@techiq7389]

Die resep is lekker. Al die jare wat ek kabanossi en ander southappies maak gebruik ek maar Crown se spices. Dit is ongelooflik goed. Probeer gerus die Traditional cabanossi. Hulle maak al virewig spices. En probeer ook die traditional russian

[@GlenFenthum]

omigosh so lovely send us a samp0le to port alfred

[@phillipleboa5251]

Sopas gejoin. Lyn heerlik. ❤

[@WolkbergArtisans2019]

Baie dankie en baie welkom!

[@LitoGeorge]

Making this tomorrow, your recipe in action in Canada. Can't wait! Luister hierso julle - ek het 'n email gestuur, and I asked if you had a salami recipe. I hope you do! Lat my weet asb. Goed gaan, en baie dankie.

[@WolkbergArtisans2019]

Hi! Thank you for trying our recipe, really hope you enjoy this Cabanossi recipe. Ons is besig om met ons salami resep te werk, dit kort nog bietjie "fine-tuning". Sodra die resep perfek is plaas ons hom. Weereens dankie en glo julle sal van die resep hou. Baie groete uit die Wolkberge.

[@LitoGeorge]

@@WolkbergArtisans2019 Fantasties, baie dankie. Up at 4am, can't wait to give this a go. Looking forward to your salami recipe; I use your biltong and droe wors recipes every week given that I eat meat primarily. Have all your recipes that I use in a spreadsheet with adjusting quantities so that when I make a certain X kg of beef, everything including the fat quantity is calculated in a second and there I go to the kitchen and make it. Goed gaan julle, en Geseende Kersfees vir julle almal. Groetnis, G

[@LitoGeorge]

@@WolkbergArtisans2019 Advice please: I made this to your directions to the gram/ml. You stated 1 litre of water to mix up the meat and spices and then freeze it for an hour. I did it all. Only when the meat was ground by the grinder did the water seem to mix nicely into the mixture, making it sticky like you showed. But, something is wrong: I smoked the cabanossi for 4 hours in an electric smoker, and inside it was just wet. Very little colour on the skin, and still full of water. Plenty of smoke and heat. I brought it inside to finish inside the oven at 70degC to ensure a proper temp control. After one hour, my oven was dripping water onto the floor past the door. Lots of steam coming out. Sausage casings starting to colour ever so slightly. Lovely smoke flavour (I put apple chunks with the saussies into the oven to hopefully bring more flavour). But its essentially 5 hours now, and it appears far, far from done. I remember eating lots of cabanossi back home in ZA, and I think the issue here is the amount of water you specified. Can you help please? Dankie!

[@WolkbergArtisans2019]

@LitoGeorge Hi! This recipe has a touch more water in than a typical recipe. If you followed the recipe there is No need to worry. As long as the sausages reach their safe internal temp you are good. Most of the water loss comes with the drying and curing. When you are going to hang the cabanossi to dry place a fan to blow over the sausages, this wil help speed up the drying proses. On day 2 or 3 you will have that iconic tasting Cabanossi, before the drying it will taste like regular smoked sausage, a bit bland at first. Hope this helps. Best regards

[@LitoGeorge]

@@WolkbergArtisans2019 thanks baie. To get the brown colour on the casing like you did, I had to then smoke it for 4hrs, and 8hrs in the oven at 80degC (lowest mine can go). Had to mop up the floor from the pools of water coming from the oven; as well as the bottom of the oven itself several times (pooled water there). I think the heat of your fire is what makes the difference. We'll have these boxing day then, and hope for the best. I agree that time spent hanging will be the game changer. I wanted these for Kersfees! On that note, Geseende Kersfees vir julle almal, and mag Hy julle seën. Veilig wees.

[@johanstoltz3263]

Water my bek nou😊😊😊😊

[@unclev7075]

Can you explain the drying conditions for the 2-3 days?

[@WolkbergArtisans2019]

The ideal conditions should be: ambient temperature below 20’C, low humidity(dry air circulation) fresh air circulation and sunlight.

[@paramedivmso4]

I dont speak a lick of Polish. But as a Dad and Papa, I understand everything this little boy is saying.

[@yf6667]

Its afrikaans

[@WolkbergArtisans2019]

Thank you so much. We are speaking Afrikaans in the video 🙏

[@magdabotha7926]

Excellent. Gaan definitive probe. Wat van sosatie droëwors?

[@WolkbergArtisans2019]

Baie dankie! Ek dit is baie goeie idee vir video. Baie groete

[@nicolaasmarais4136]

Dankie ou maat ek gaan dit try ons kry nie cabanossi wat lekker is in New Zealand nie

[@WolkbergArtisans2019]

Ek hoop jy geniet hom!

[@fred1642]

Ziet er goed uit

[@Claudiu_Dumitru]

Lekker!! ❤

[@tonyvanrensburg938]

Is daai "braai bin met deksel" 'n custom job, of het jy dit gekoop?

[@WolkbergArtisans2019]

Hi! Dit is 'n selfgeboude braai. Was 'n gas spitbraai was omskep is na 'n baie lekker braai.

[@AvrilWhite-vt9xe]

Jho lekker net afrikaners kan dit so maak😂❤

[@TomFeil-p7u]

Where can I find the full written recipe?? Thank you!

[@WolkbergArtisans2019]

Hi! The complete recipe is also in the video description.

[@dupreezfamily835]

Hello hier van New Zealand,het nou net myne ge hang om droog te word sal julle update hoe dit is . Mens kry nie Lekker cabanossie hier nie

[@jpdevilliers3768]

Lyk mooi Boet!

[@WolkbergArtisans2019]

Baie dankie!

[@Col.Chuckles]

lekker

[@RayDavies123]

Hy kan lank hou, hy gaan nie so lank hou nie.:-)

[@WolkbergArtisans2019]

😂😉👍

[@martinhattingh4869]

My bek is nou so jags soos 'n laaitjie op 'n matriek afskeid

[@OldRhino]

Morsig 😂😂

[@Cueron12]

Lekker

[@kobienel4819]

Lyk goed!

[@grootbek1]

Jislaaik, dit lyk nou lekker. Ek dink ek moet maar my adres vir julle gee dan pos julle maar die res. Julle sal nooit alles kan eet nie….😂

[@WolkbergArtisans2019]

😂👍tjoef tjaf toe is dit als klaar, sal definitief nog moet maak

[@3dcarbonuk243]

Delicious looking sausages! Please don't use briquettes for smoking meat, infact avoid altogether. Lump wood charcoal, no nasty chemicals like briquettes have🙂

[@WolkbergArtisans2019]

Thank you! Will keep that in mind.

[@3dcarbonuk243]

@WolkbergArtisans2019 no worries mate🫠 I also soak my wood chippings for 30 minutes or more, makes them burn slower, and gives more of a smokey flavour! Is their a reason lamb casings were used?

[@edwardvandeventer]

Wat sal hy maak as jy hom afkoel in n bad brandy & coke of whiskey? 😅 13:16

[@WolkbergArtisans2019]

🤣😉👍🏻 Ek dink jy moet dit probeer, daar is baie mense wat ook sal wil weet wat gebeur.

[@deongreyling1988]

As boerseun in die buiteland gaan ons dit defnitief probeer. Glo hy proe soos huis. Weet nie wat geniet ek meer nie, die resepte of julle geselskap.

[@WolkbergArtisans2019]

Baie bly jy geniet ons videos! Baie groete daar vir jou!

[@raynierllewis2827]

Who did you buy your mincer from

[@WolkbergArtisans2019]

Hi! I bought it from takealot here in SA.

[@raynierllewis2827]

@@WolkbergArtisans2019 can you provide the make please

[@philippretorius8411]

Mensig maar dit lyk nou leker. Trek binnekort laaglande toe en gaan beslis die ook maak buiten my eie wors en biltong.

[@FanieJacobs-ff9kx]

Waar kan ons van die beachwood smoke chips koop Groete

[@DerickKoekemoer]

@@FanieJacobs-ff9kx, ek het by Tafelberg meubels in Brackenfell gekry, nie seker waar jy bly nie.

[@WolkbergArtisans2019]

HI! Ek koop dit by my plaaslike slaghuis hier in Limpopo. Eks nie seker, van waar is jy?

[@DerickKoekemoer]

@@WolkbergArtisans2019 Sal ander houtsoorte ook werk? Of is Beech vir die resep die beste?

[@WolkbergArtisans2019]

@DerickKoekemoer Glad nie, jy kan enige rook-hout gebruik waarvan jy hou. Ek hou baie van beech en dan ook baie van mesquite

[@FanieJacobs-ff9kx]

@@WolkbergArtisans2019 baie baie dankie

[@blackbirdxx4613]

Lekker boet

[@pieterliebenberg2340]

As ek wild gebruik moet ek eers die vleis in asyn le?

[@WolkbergArtisans2019]

Hi! Jy kan wildsvleis kg vir kg netso gebruik. Wat is jou rede hoekom jy die vleis in asyn wil week? Baie groete

[@pieterliebenberg2340]

Middag @@WolkbergArtisans2019 Ek was net bang dat dit te veel na wild gaan proe, nie dat my pla nie. Maar die rook sal dit seker die konstandheid gee wat ek wil he. Dankie vir die antwoord, Mooi dag.

[@annielegrange9416]

Do you perhaps have a genuine Russian sausage video?

[@WolkbergArtisans2019]

Hi! Yes I do, kzbin.info/www/bejne/p4K0p6Oaf65ji9E

[@annielegrange9416]

@@WolkbergArtisans2019 thanks a mil

[@DerickKoekemoer]

@@annielegrange9416, you must try that recipe, it's absolutely delish, got so much compliments from friends who tasted it!

[@WolkbergArtisans2019]

Thats wonderful! Baie bly julle geniet hom!

[@lancewhipbum9966]

Ek sien daar is baie geproe, want die wors wat op gehang is nie die wors wat rou was in die bak nie......😂

[@WolkbergArtisans2019]

😂😂😉👍Daar was baie geproe...elke dag...

[@KIPPENP]

my mond water hier

[@christocombrink5925]

Ek gaan dit regtig probeer

[@richardrostin7373]

Sterkte met jou YouTupe channel, julle!

[@antonhuman8446]

Watertand!

[@codepuncher]

Looks amazing. Droëwors or Cabanossi ... Hmm close call but Droëwors is my fav. Loving how you are teaching your son, and wow he is really questioning everything. Teach him ALL governments are full of kak, live life as simple as possible. Grow your own and prosper.

[@WolkbergArtisans2019]

Thank you so much! Tough call between droewors and cabanossi... Luckily I don't have to choose 😉😁👍Thank you for watching!

[@air-drive]

You do know they don't stay that nice, right?, Mine is 15 years old and he thinks he is smarter than Einstein and his old man, like the doctor said "Maak dood, nie maak groot!" LOL!

[@WolkbergArtisans2019]

😂👍