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or are often served with cheese. Although kabanosy can be cooked with other food, they are usually served cold only. Only if no other meat were available to Polish travelers or soldiers would they then have sliced kabanos into small pieces to cook them with vegetables, buckwheat, millet, potatoes, or
290:
Furthermore, kabanosy are also categorized into two other main types, depending on the amount of spices used: "hot" (very spicy) and "mild" (less spicy). Both "harder" and "softer" types of kabanosy come in "hot" or "mild", since the "hardness" of the sausage comes only from the length of its smoking
286:
The two main types of kabanosy include a slightly "softer" and more common type (smoked much less, just for the taste), and a "harder" type (much drier than the softer ones), which are smoked for a very long time, basically until bending the sausage becomes difficult (to the point that it cracks when
282:
requires a minimum of 150 grams of best grade pork meat to make 100 grams of sausage, which is known today as the "minimum of 3:2 ratio". This is required because of the loss of some of the water contained within the meat used to prepare the raw sausage, which evaporates during the long process of
254:
always kept. According to some historians, they were hung around the neck (like a necklace), allowing horsemen to eat on the go without stopping for a food break. For the same reason, they were also used as hiking food and are very common among Polish
Highlanders. Tighter, smaller wraps of long
253:
Kabanosy are known to have been produced since medieval times at least, and because of their long-lasting capabilities they were considered perfect food for soldiers and travellers, which is reflected by kabanos' design traits: thinness, usually very extended length, and shape in which they are
310:
Some manufacturers have created sausages made with the same process as kabanosy, but have substituted the traditional pork with other meat (mainly poultry). Due to their distinct shape and look, they are often called kabanosy, too, with the addition of the name of the meat they contain, e.g.
202:. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically, they are quite long, 60 cm (24 in), but very thin, with a diameter around 1 cm (0.39 in), and folded in two, giving them a characteristic appearance. Versions made of
269:
are made using different spices, and come in many different flavours. Before the 20th century, various spices were also being used in the production of kabanosy, giving them locally distinct tastes, which differed between various regions of Poland.
283:
meat smoking. Nowadays almost every Polish manufacturer of kabanosy describes on the packaging at which ratio their sausage was made; for example, the manufacturer Kania states that "157 grams of meat was used to make 100 grams of kabanosy".
433:. This status does not forbid manufacturers from other countries to produce and sell kabanos under that name, but demands that when using the name "Kabanosy staropolskie", it is made according to specified "time-honoured recipes".
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someone attempts to bend it). Because of the long and thorough smoking process, the "harder kabanos" type is extremely long-lasting and does not spoil as quickly as most other meats without preservatives.
426:
1495:
383:, where the sausage is one of the most prevalent dried sausages. In Central and Eastern Europe, kabanos is mostly consumed as a snack. In Israel, because of dietary laws (
421:(due to a German claim to the traditional Polish recipe). In 2011, when Polish manufacturers submitted scientific proofs of Kabanos' Polish origins, the EU registered
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with a similar meaning is also present in other neighbouring languages; it was initially loaned from
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The kabanos sausage is mostly found in
Southern, Central and Eastern European countries from the
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343:. Small cabanossi, called minicabanossi, are also available. Sliced cabanossi is also a popular
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258:- as sold nowadays - were also common among foot soldiers (and travellers). Smaller
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According to modern recipes, kabanosy are seasoned with different spices, such as
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fattened with potatoes specially for making this kind of sausage (hence
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wrapping allowed it to be "worn" on a wrist and eaten while marching.
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It is commonly cut into bite-sized chunks and eaten cold as an
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time, but otherwise the two are made of the same ingredients.
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Traditional
Speciality Guaranteed: Kabanosy staropolskie
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Polish products with protected designation of origin
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31:"Kabana" redirects here. For the language, see
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590:"Kabanosy - tradycyjny specjał z Polski"
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672:"Poland has won the war over Kabanosy"
576:Этимологический словарь русского языка
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732:
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413:After the accession of Poland to the
561:Russisches etymologisches Wörterbuch
693:Stratis G. Camatsos (27 Sep 2011).
24:
25:
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650:"Polish-German War Over Kabanosy"
427:Traditional Speciality Guaranteed
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563:(in German). Heidelberg: Winter.
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472:Tomnay, Susan (19 April 1997).
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1381:Small sausage in large sausage
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578:. Moscow: Progress. 1964–1973.
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363:, and is also very popular in
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1:
674:. TVP Info. 22 September 2011
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307:whatever else was available.
238:- "made of kaban"). The word
226:The name comes from the word
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697:. NewEurope. Archived from
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507:"Polish Kabana Spice Pack"
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495:– via Google Books.
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69:Cabanossi, kabana, cabano
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53:
1222:Mortadella of Campotosto
38:Not to be confused with
652:. TVN24. 30 August 2010
565:Russian translation by
27:Thin dry Polish sausage
784:List of sausage dishes
559:(1953–1958). "Кабан".
328:
315:, "chicken kabanosy".
1165:Frankfurter Würstchen
620:"ZM Kania - Kabanosy"
594:Prawdziwe Mistrzostwo
423:Kabanosy staropolskie
401:, where it is called
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222:Etymology and history
1417:List of smoked foods
1170:St. Galler Bratwurst
453:List of smoked foods
198:which originated in
190:, is a long, thin,
1407:List of dried foods
1217:Mortadella di Prato
624:Zakład Mięsny Kania
475:Recipe Encyclopedia
448:List of dried foods
341:cheese and crackers
313:kabanosy z kurczaka
246:where it denotes a
102:Serving temperature
50:
1486:Fermented sausages
1212:Mortadella Bologna
478:. Crescent Books.
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130:Media: Kabanos
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214:meat markets and
182:), also known as
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66:Alternative names
16:(Redirected from
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1390:Related articles
1229:Pigs in blankets
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884:Italian American
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779:List of sausages
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626:. Archived from
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596:. Archived from
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536:www.bell1869.com
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443:List of sausages
327:German cabanossi
244:Turkic languages
194:usually made of
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110:Main ingredients
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1481:Polish sausages
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1374:Grilled sausage
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1069:Lebanon bologna
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701:on 6 March 2016
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630:on 4 March 2016
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567:Oleg Trubachyov
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92:Place of origin
87:Appetizer, main
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33:Bariai language
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1197:Lincolnshire
943:Genoa salami
703:. Retrieved
699:the original
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676:. Retrieved
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632:. Retrieved
628:the original
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598:the original
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373:South Africa
357:Adriatic Sea
354:
351:Distribution
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296:black pepper
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274:Modern times
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1491:Smoked meat
1397:Charcuterie
1360:Stippgrütze
1315:Head cheese
948:Soppressata
916:Dry sausage
532:"Cabanossi"
369:New Zealand
192:dry sausage
1470:Categories
1437:Smallgoods
1422:Lunch meat
1402:Dried meat
1340:Liverwurst
1207:Mortadella
1190:vegetarian
1185:variations
1155:Cumberland
1024:Sobrassada
933:Cacciatore
906:Weisswurst
864:Knackwurst
859:Debrecener
829:Braadworst
705:1 November
678:1 November
656:1 November
634:1 November
604:1 November
557:Max Vasmer
459:References
265:Nowadays,
178:; plural:
1412:Embutidos
1335:Kochwurst
1281:Precooked
1262:Bockwurst
1257:Bierwurst
1175:Gelbwurst
1140:Brühwurst
1130:Bratwurst
1125:Botifarra
1094:Skilandis
1089:Rookworst
1079:Mettwurst
1059:Krakowska
1049:Andouille
1019:Saucisson
1009:Pepperoni
994:Longaniza
989:Landjäger
938:Ciauscolo
901:Thüringer
891:Loukaniko
869:Kohlwurst
854:Cotechino
849:Chipolata
844:Carniolan
839:Breakfast
834:Bratwurst
819:Boerewors
365:Australia
347:topping.
333:appetiser
304:appetiser
184:cabanossi
105:Hot, Cold
1455:Category
1355:Salceson
1320:Kaszanka
1272:Kielbasa
1160:Falukorv
1145:Cervelat
1115:Battered
1099:Teewurst
1074:Linguiça
1004:Metworst
958:Ticinese
767:Overview
541:19 April
516:19 April
491:19 April
437:See also
399:Colombia
280:kabanosy
267:kabanosy
256:kabanosy
180:kabanosy
1283:sausage
1267:Kabanos
1250:sausage
1234:Saveloy
1180:Hot dog
1150:Chả lụa
1120:Bologna
1084:Morteau
1054:Kolbász
999:Lukanka
979:Chorizo
974:Chinese
896:Merguez
879:Italian
774:Casings
760:Sausage
572:"Кабан"
419:kabanos
388:kashrut
359:to the
319:Serving
260:kabanos
236:kabanos
204:chicken
141:Kabanos
78:Sausage
48:Kabanos
18:Cabanos
1432:Salumi
1365:Sundae
1345:Pinkel
1325:Kishka
1310:Haggis
1305:Goetta
1300:Boudin
1239:Vienna
1014:Salsiz
953:Prasky
925:Salami
874:Kupati
824:Boudin
724:Recipe
482:
431:Poland
403:cábano
392:Muslim
385:Jewish
379:, and
377:Israel
212:kosher
208:turkey
200:Poland
188:kabana
123:
96:Poland
84:Course
40:Cabana
1330:Knipp
1064:Kulen
1029:Sujuk
967:Other
425:as a
395:halal
345:pizza
337:snack
300:chili
240:kaban
228:kaban
1427:Pâté
984:Fuet
707:2015
680:2015
658:2015
636:2015
606:2015
543:2019
518:2019
493:2019
480:ISBN
390:and
381:Peru
248:boar
206:and
196:pork
114:Pork
74:Type
335:or
232:pig
186:or
1472::
622:.
592:.
574:.
569::
534:.
509:.
405:.
375:,
371:,
367:,
298:,
250:.
218:.
752:e
745:t
738:v
709:.
682:.
660:.
638:.
608:.
545:.
520:.
174:/
171:s
168:ə
165:n
162:æ
159:b
156:ˈ
153:ə
150:k
147:/
143:(
42:.
35:.
20:)
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