This past Sunday I made another batch of kabanosy. Needed something to snack on for an upcoming beach holiday. Followed the recipe at the beginning of this thread almost entirely but had only some lean pork from the sirloin section of the loin and some fatty trimmings. Would have been nice to have had some jowl or side pork. Nevertheless, the sticks turned out very well and I had to pack them away as they are the crack cocaine of sausages, you just can't say no each time you pass by them as they are drying.
But all did no go well in the process of making the kabanosy. I ordered a hank of sheep casings from China and ended up with the narrowest diameter casings I have ever worked with. With certainty I can say they are no more than 16mm The casings are ultra thin, almost thread like and fragile, and I had a heck of a time in untangling them and suffered in finding a way to flush them. And when it came to stuffing, it was enough to make and old man cry
Using a 10mm stuffing horn which is about the same thckness as a pencil,I managed to load the casing onto the horn, but when it came to stuffing, it was a long and arduous undertaking. Took me the entire afternoon, and I missed a football game!
My arm and shoulder is still sore from pushing the meat through and it was impossible to crank out nice and evenly filled sausages. I either under filled them or stuffed them too tightly and had continuous blow outs. Sheep casings make the best kabanosy, but I was ready to almost toss them and pull out the collagen! In the future I will not order sheep casings smaller than 22mm.
Made from a bit of leftover Kabanosy meat.
I like the way the recipe and process is presented over a straight-jacket formatted approach. Bookmarked for another one to make (without the curing chamber). I've learned not to just copy a recipe but rather to keep track of the whole thread because there is almost always something to know as the thread progresses.
