[USA] Traditional Kabanosy

atcNick · Post by **atcNick** » Mon Sep 10, 2012 22:18

crustyo44 wrote:atcNick,
Your cabanossi's look fantastic. What skins did you use? I am about ready to make several kilo's.
Regards,
Jan

I used 22-24mm sheep casings from sausagemaker.com

Hogswhiskers · Post by **Hogswhiskers** » Sun Jul 06, 2014 07:28

jbk101 wrote:Sounds like a great recipe. Going to have to try it. Thanks for posting it!
By chance do you have a Chunky Polish Sausage (Kielbasa) recipe in the family archive?
My sausage making quest started out trying to duplicate a Chunky Kielbasa that I used to get from a Polish sausage maker in Hamtramck (Detroit) Michigan who went out of business and to date have been unable to find a close recipe match

Give this book a try, the Keilbasa recipe literally changed my life.

http://www.amazon.com/Great-Sausage-Rec ... ytek+kutas