description Cabanossi Overview
Cabanossi is a long, thin smoked sausage associated with the kabanos tradition of Poland and with related Central European styles. Polish kabanos is traditionally a dry, smoked pork sausage, while Austrian Cabanossi is commonly made from cured pork and beef, then smoked, cooked, and air-dried. Its firm texture, narrow shape, and relatively long keeping quality make it suitable for slicing or eating as a ready-to-serve snack.
help Cabanossi FAQ
What is Cabanossi?
Cabanossi is a long, thin smoked sausage associated with the kabanos tradition of Poland and related Central European styles. It is commonly eaten sliced as a snack or cold-cut.
Is Cabanossi the same as Polish kabanos?
They are closely related, but the names are not always interchangeable. Polish kabanos is traditionally a dry, smoked pork sausage, while Austrian Cabanossi is commonly made from cured pork and beef, then smoked and cooked.
What meat is used in Austrian Cabanossi?
Austrian Cabanossi is commonly made from cured pork and beef. It is then smoked and cooked, giving it a different texture from a fully dry Polish-style kabanos.
How is Cabanossi prepared?
The sausage is cured, smoked, and, in the Austrian style, cooked. Its long, narrow shape and smoky flavor make it suitable for slicing and serving without elaborate preparation.
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