Herb and Spice Mix for Kabanos Sausage 30g BROWIN

Make your favorite homemade Kabanos sausages – those long, thin, and exceptionally delicious smoked sausages! The Herb and Spice Blend for Kabanos Sausages gives your kabanos an intense, classic, and pleasantly spicy flavor.

This blend is ideal for those seeking intense spiciness, balanced by spices and garlic.

Key Features:

• Authentic Flavor: A carefully selected composition of spices that gives the kabanos its characteristic, intensely peppery-garlicky flavor, complemented by juniper berry, paprika, and nutmeg. Ideal for achieving the traditional kabanos taste.

• 100% Natural Composition: The blend contains no salt, sugar, preservatives, or monosodium glutamate. By using this blend, you can be sure that your homemade snack is healthy and free from artificial additives!

• Healthy Snack: An easy way to prepare delicious and nutritious kabanos sausages yourself, suitable for both festive tables and as a healthy everyday snack.

• Sufficient Quantity: One 30 g package is enough for seasoning up to 2 kg of kabanos sausage mass.

Ingredients:

• Spices: Black pepper, juniper berry, sweet paprika, hot paprika (chili), nutmeg, allspice, garlic.

NB! The product may contain mustard, celery, soy, sesame, gluten, and nuts.

Simple Kabanos Sausage Recipe (for 2 kg of meat):

• Meat: 2 kg (e.g., pork, beef, or a mix thereof)

• Cold water: approximately 100 ml

• Salt: Use curing salt (nitrite salt) according to the recipe (e.g., 36–40 g)

• Herb and Spice Blend for Kabanos Sausage: 1 pack (30 g)

• Thin natural (e.g., sheep casings) or collagen casings.

Preparation (Briefly):

• Prepare the mass: Chop the meat finely, add curing salt, the Herb and Spice Blend, and cold water. Knead the mass carefully until it is uniform and sticky.

• Fill and dry: Fill the thin casings tightly with the mass. Tie or twist the sausages into short, long kabanos sticks. Hang the sausages at room temperature to dry and mature (4–12 hours).

Smoking and Heating:

• Smoke: Place the kabanos sausages in the smokehouse and smoke at a low temperature (e.g., 30–50 °C) until a light brown color is achieved.

• Cook/Dry: Raise the temperature to 75–90 °C until the internal temperature reaches at least 68 °C.

• Cool and Dry: Cool the kabanos and hang them to dry and mature in a cool, ventilated place (for several days or weeks).