Kabanosy

Method

Dice the pork shoulder and back fat into small cubes and freeze for 30 minutes until very cold. Using a meat grinder, grind the chilled pork and fat together, keeping everything as cold as possible. In a large bowl, combine the ground meat with sea salt, curing salt, sugar, garlic, pepper and paprika, mixing thoroughly with your hands for about 5 minutes until the mixture becomes sticky and binds together. Stuff the mixture into prepared hog casings using a sausage filler, packing firmly and twisting into 10-12 cm links, then prick any air pockets with a needle. Hang the sausages in a cool, humid place (around 12-15 degrees Celsius) for 2-3 weeks, allowing them to dry and develop their characteristic red colour and firm texture. Once fully dried, they can be eaten cold as part of a charcuterie board or sliced as a starter, kept refrigerated in an airtight container for up to 4 weeks.