Cabanossi with chilli .

Ciapek · Post by **Ciapek** » Sun Mar 23, 2014 9:21 pm

My take on a classic cabanossi sausage, with a bit more 'bite'.
Here goes,

Ingredients:

-2kg Pork Shoulder, boned out with at least 30%fat.
-35gr Kosher Salt
-1/2tbs White Pepper, freshly ground
-1tsp dried chilli flakes
-1/2tsp cayenne pepper
-1tsp Mustard Seeds
-1tsp Caraway Seeds
-1tsp Cure No1

-grind meat, half course, half medium.

-measure out spices/cure

-chill grind, and then combine with cure.

-stuff into casings. Here using standard collagen snag casings unsoaked.

-into smoker at 80c, till internal of 65c-68c, smoking with peach wood and macadamia shells.

-all done....into the fridge overnight to chill and bind the flavours/cure.

Keep uncovered in the fridge, will dry and get better with time, will keep for up to two weeks and goes mighty well with a good Lager and cheese.....

Would have smoked better with Cherry or Apple, but I have ran out..

I have spotted some Beechwood pallets on eBay, will give these a go and post results as I try them......

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urbangriller · Post by **urbangriller** » Mon Mar 24, 2014 3:09 pm

Awesome!

I just bought a sausage stuffer as well!

They look great!

Chris

Ciapek · Post by **Ciapek** » Mon Mar 24, 2014 4:23 pm

Urban, what type did you get?
I think I'm over my electric, it pushes course grinds ok, but smooth emulsions are a pain to push.....

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urbangriller · Post by **urbangriller** » Tue Mar 25, 2014 7:41 pm

Like this:

Cheers
Chris

titch · Post by **titch** » Tue Mar 25, 2014 7:45 pm

Brilliant piece of kit
A hint if you so care to heed
Clean the tips of the nozzles with some coarse steel wool before using them.
Takes away any sharp pieces that may tear the casing, almost polishing the edge

Ciapek · Post by **Ciapek** » Tue Mar 25, 2014 9:25 pm

Two speed as well...got me thinking now...
Was this eBay or dedicated store ?

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titch · Post by **titch** » Wed Mar 26, 2014 12:32 pm

Ciapek wrote:Two speed as well...got me thinking now...
Was this eBay or dedicated store ?

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read this post here,
http://www.aussiebbq.info/forum/viewtop ... =18&t=4035
years later I am still happy with it and nothing has gone wrong.

Ciapek · Post by **Ciapek** » Wed Mar 26, 2014 5:05 pm

Thx titch.

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Bentley · Post by **Bentley** » Sat Mar 29, 2014 5:07 am

Man there are so many sausages I have never heard of much less tasted, cant even begin to think what this would taste like with those ingredients...Will have to give it a go when my gear gets here. Do you all like to use liquid to blend your spice in before adding to meat like me, or do you just add dry?

Does this come out dry or hard, almost like a salami?

Ciapek · Post by **Ciapek** » Sat Mar 29, 2014 9:12 am

Depends what type of sausage I'm making, generally I add dry ingredients.
Moisture of the grind, as I mix is controlled with finely crushed ice. That way I get water to get my mix right and meat temperature is kept at bay.
Bentley, This comes out on the dry side, and as you store it in the fridge uncovered it dries further and hardens up. Flavour keeps getting better with time.
Actually the thiner the casing diameter, the better the final product will be, they will dry faster.

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Bentley · Post by **Bentley** » Sat Mar 29, 2014 12:01 pm

Use ice in most of my sausage making too...Just don't have a dedicated sausage (meat) mixer, so I find adding liquid to the spices seems to blend them better in the meat!

Thinly sliced, it sounds like it would be a good pizza topping!

UG, that is a beautiful piping machine!

GarthFader · Post by **GarthFader** » Wed Nov 26, 2014 7:33 am

titch wrote:Brilliant piece of kit
A hint if you so care to heed
Clean the tips of the nozzles with some coarse steel wool before using them.
Takes away any sharp pieces that may tear the casing, almost polishing the edge

I picked up one very similar on eBay, vertical 5kg capacity, 2 speeds various size nozzles. For $120 delivered. It's awesome.

I've ruptured a couple of casings on the nozzle though, so I'll be trying the above tip of steel wool next time to de-burr the end.

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