Cabanossi

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Cabanossi

As Cabanossi refers to various types of sausage in Germany. Sometimes the notation Kabanossi is used. The origin is given on the one hand for the Polish-Ukrainian area, other sources name Hungary or the Balkans as the area of ​​origin. What they have in common is the use of beef and pork (raw bacon or pork belly ) for production as well as the production as sausages of approx. 100 grams per piece. The seasoning with paprika powder is typical, garlic is also often used.

Surname

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The origin of the Kabanoswurst and its name is still controversial today; possibly the sausage name "Kabanos" comes from Cabanos , that refuge for the crew and their supplies on the ship deck ( see also cabin , galley or cabin ), the name of which comes from caban = coat, from Arabic and Sicilian qabã = protective cloak . Also old French cabane , Italian cabana , Portuguese and Spanish is cabaña = hut (or herd), the inhabitants of such huts are also called cabanos . In addition, the word kaban (кабан) in Russian stands for wild boar .

Raw sausage

  • Variant A: These raw sausages are also called hot peppers in Germany . The production corresponds to the Kolbac . For this, lean beef is frozen and then chopped up with the cutter . Then it is seasoned and the minced pork is added. The usual grain size of raw meat is the size of a pea. It is then filled into pig intestines with a caliber of 28/32 and twisted to a piece weight of 100 grams. This is followed by the maturation phase of 3 to 4 days at room temperature, followed by a day of cold smoking . Typical spices are nitrite curing salt , white pepper and paprika powder (roses and noble sweet). In commercial sausage production, starter cultures are also added. In the guiding principles of the German Food Book for Meat, the ingredients for hot peppers are beef rich in tendons, fatty pork and fatty tissue. A special feature is the use of narrow- caliber peeling intestines .
  • Variant B: According to the kitchen bible , this term describes a coarse-grained, smoked raw sausage.
  • Variant C: In the guiding principles of the German Food Book for Meat, coarsely sinewed and sinewed beef, fatty pork and fatty tissue are named as ingredients. Special features are the medium to fine-grain structure and the use of wreath casings .
  • Variant D: Kabanosy is a traditional Polish type of raw sausage made from cured pork and hot- smoked . The meat for Kabanosy comes from specially fattened pigs. Among other things, they are characterized by their brittleness with a relatively high fat content. In their current form, the sausages were developed in Poland in the 1920s . In the EU , they have been protected as a Guaranteed Traditional Specialty since October 2011 .

Boiled sausage

  • Variant E: In preparation, a beef roast base is made from beef rich in tendons and fat. In addition, the pork belly is minced with a meat grinder (5 mm disc). To make it, the roast beef is poured into a cutter and the seasoned pork belly and the other ingredients are loosely mixed in, so that the meat can still be recognized as an insert. Typical spices are nitrite curing salt, pepper , garlic and paprika powder (roses and noble sweet). Color stabilizers are also added in commercial sausage production . Then it is filled into pig intestines with a caliber of 26/28 and twisted off to a piece weight of 100 grams. The sausage is then hot smoked for an hour and then briefly scalded. A similar type of sausage are peasant sausages , which are made without rose paprika.
  • Variant F: The production of Cabanossi as boiled sausage with coarse meat is slightly different from boiled sausages. For this purpose, the pork belly is coarsely minced (10 mm disc) and, if necessary, also seasoned with glutamate . The mass is filled into skin fiber intestines with a diameter of 55 mm and a length of 40 cm. After scalding, the sausages are finally cold smoked for about 6 hours.
  • Variant H: According to Brockhaus Kochkunst , this is a Polish-Ukrainian (?) Type of boiled sausage.
  • Variant J: In the Austrian food book , Cabanossi are described as meat sausages, a type of boiled sausage. Lean pork and / or beef, pork head meat, bacon and sausage meat are used for production. The drying loss in the manufacturing process is at least 35%.
  • Variant K: In the register of traditional foods , Cabanossi is described as boiled sausages / meat sausages. They consist of ground, cured pork and beef in a sausage meat. They are seasoned, traditionally smoked over beech wood, brewed and then ripened and air-dried. They are elongated, thin, usually either twisted piece by piece or tied at the ends or made as "meter sausages" that are dark brown-red on the outside. As a result of drying, they show an irregular "indented" surface. White bacon deposits are visible in the sectional view. They are characterized by a strong and spicy taste. Cabanossi are traditional sausages in Austria .

Individual evidence

  1. ↑ The Gourmet Guide , Udo Pini, Koene Verlags GmbH 2000, p 133, ISBN 3-8290-1443-0
  2. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, pp. 216-218 ISBN 978-3-86641-187-6 .
  3. ↑ BMELV : German Food Book , Guidelines "Meat and Meat Products " (PDF; 294 kB), 2.211.18
  4. ↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, p. 156, ISBN 978-3-937963-41-9 .
  5. ↑ BMELV : German Food Book , Guidelines "Meat and Meat Products " (PDF; 294 kB), 2.211.15
  6. ↑ See Sharon Brown, Good Food: Soups & Sides: Triple-tested recipes, Polish sausage soup, ISBN 978-1-4464-1696-9
  7. ↑ Publication of a registration application in accordance with Article 8 (2) of Regulation (EC) No. 509/2006 of the Council on traditional specialties guaranteed for agricultural products and foodstuffs. Traditional specialty guaranteed: Kabanosy
  8. ↑ See Implementing Regulation (EU) No. 1044/2011 of the Commission of October 19, 2011 to enter a name in the register of traditional specialties guaranteed (Kabanosy (g. T. S.)) .
  9. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, p. 344 ISBN 978-3-86641-187-6 .
  10. ↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, p. 287 ISBN 978-3-86641-187-6 .
  11. ↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, p. 439, ISBN 978-3-937963-41-9 .
  12. ↑ Brockhaus Kochkunst, p. 96, 2008, Bibliographisches Institut & FA Brockhaus, ISBN 978-3-7653-3281-4 .
  13. ↑ http://www.lebensmittelbuch.at/b-14-fleisch-und-fleischerzeugnisse/b-fleischerzeugnisse/b4-herstellungsbedingungen-fuer-wuerste/b42-bruehwuerste/b422-fleischwuerste/b4224-einteilung-der-fleischwuerste/ ÖLMB , B.4.2.2.4 Classification of meat sausages, type 2b
  14. ↑ Entry 155 in the register of traditional foods