Smoked Polish Kabanosy

[@danielbonislawski526]

I from Poland. I love smoked. It’s great video!

[@arcturusbbqsausagemaking2435]

Thank you! Im polish also ,My Grandfather had a polish butcher shop and Deli

[@gordonshaw5381]

I am in Kenya and am going to give this a go. Thanks for showing us.

[@TRTGCbyjroed]

Yes I’m loving your video already👍🏿 Big Thumbs up. YES I love my LEM Meat Grinder also. Definitely a work horse. I’m loving the camera angles and closeup shots. Niecey done👍🏿 I am so jealous of your cooler....I need one of those in my life. Love the sausage making “team work”. 😁 Great way to smoke and hang sausage.....genius. No worries about the camera work. I don’t blame your cameraman....I don’t like getting up that early either 😂 Your finished sausage looked delish😋 Thanks for sharing this delicious sausage recipe.... Be blessed and Keep on making awesome sausage🙏🏾 new friend here.

[@arcturusbbqsausagemaking2435]

Thank you so much ! ,I appreciate you taking the time to stop by, I probably will be making Breakfast sausage next ...God bless

[@lanfordmims5080]

Loved your video, but I’m a newbie, what do you mean by letting the sausage bloom?

[@TRTGCbyjroed]

@@lanfordmims5080 Glad you enjoyed my video. All that means is if the sausage rest for a couple of hours the color will become a little more uniform. You are actually letting your sausage dry age at room temperature...Happy Sausage Making! Be blessed and Stay Safe.

[@arcturusbbqsausagemaking2435]

@@lanfordmims5080 Bloom You just put the sausage in the refrigerator or room temperature and you let all the Ingredients / Spices and Flavors just Incorporate each other, And it forms a pellical It makes the sausage Casings tacky/ sticky So when you smoke it the Smoke adheres to the sausage

[@GURGTUBE]

That grinder is sweet. I actually made some this weekend! Currently drying now. Cool video

[@arcturusbbqsausagemaking2435]

Thanks

[@brwhyon]

Never seen Kabanosy made with Rusk, interesting, I just did a batch of chicken cranberry sausages and used stove top blended down to a powder as a binder, worked and tastes great.

[@mac_pe]

❤ from Poland.

[@pc565gilmer6]

Looks amazing I am going to try making that

[@maxiesheba1438]

At the end of grinding grab a handful of meat already ground and load it back to the grinder. This way when you disassemble the grinder you will not find a chunk of unground meat still behind the knife.

[@arcturusbbqsausagemaking2435]

Great tip Thanks !

[@gosiarhomecooking5123]

My favorite Kabanosy , very nice video. Have a great day/ Gosia

[@arcturusbbqsausagemaking2435]

Thank you so much ! ,You have a blessed day !

[@joesmith7427]

They everything you will ever want or need!! Why i moved out, i will never know!! Try some brown sugar and some Marjoram spice!! Sheep casing is best!

[@beers-jackofbbq]

That looked good! You have some serious equipment for make this, very nice! Cheers!

[@arcturusbbqsausagemaking2435]

Thank you Thanks for stopping by

[@lucaschiantodipepe2015]

I'm here becouse I bought them in an Ukrainian 🇺🇦store in Italy🇮🇹. Good taste. They're cheap. I bought also pickles but they were spicy.

[@joesmith7427]

I just got a 5# bucket of it from the sausage maker in buffalo,NY

[@zuzanageer7015]

Hi...what flavor smoke did you use?

[@arcturusbbqsausagemaking2435]

Hello Oak & apple

[@TsiRoadkill]

If you give them awhile to dry without the smoke you will get better results.

[@arcturusbbqsausagemaking2435]

Hello everyone If you're pressed for time and don't want to wait for you're sausage to get up to the desired temperature in your smoker of 155 deg you can smoke the sausage for three or four hours and then take them put them in a large pan of non chlorinated hot water place the pan on you're hot bbq grill or smoker bring the water to about 180 to 200 degrees and poke them with a thermometer until they reach 155 - 160 degrees throw them in a quick ice bath like i did in the video it so much easier this way ,Cheers Everyone..Happy Holidays !!

[@maxiesheba1438]

Me again. That meat grinder is amazing. You grind 5 lbs of meat (according to recipe) and make 15 lbs of kabanosy:)

[@arcturusbbqsausagemaking2435]

I Tripled the Recipe ,I put a 5 lb Recipe so its easier for someone to make it in a smaller batch to try it ,its very good ,I now smoke it on my smoker for 4 hours and poach it on a grill in a large pan of hot water until the internal temperature is 155 deg it much easier that way it dont dry out as much, because it will dry when you put it in your refrigerator ,Thanks for stopping by

[@joesmith7427]

Put the spices on the screen so ALL OF US CAN SEE IT!!

[@markskibo5159]

Tongue depressor = Genius I make these,but now days the casings cost more than the meat !!!!

[@pitur5492]

i would dry them much more, kabanos has to be very dry

[@arcturusbbqsausagemaking2435]

Thank you for the information, My grandmother came from Poland She couldn't speak English but that was when I was a kid 1970 so I've been out of the polish language loop All I remember is a polish Angel prayer I learned when I was five

[@marekdrukalski5531]

kabanosy musza byc suche a wiec zero wody