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Cabanossi Jause.jpg
Cabanossi on a cutting board, with a Kaiser roll
Type Sausage
Course Appetizer, main
Serving temperature Hot, Cold
Main ingredients Meat
Cookbook: Cabanossi  Media: Cabanossi

Cabanossi /ˌkæbəˈnɒsi/, also spelled kabanosy, is a type of dry sausage, similar to a mild salami. It is generally made from beef and pork, with recognisable pieces of bacon, lightly seasoned and then smoked. It traditionally comes in the form of a long, thin sausage, about 30 cm (12 in) long, and 2 cm (0.79 in) in diameter. Variations include chicken & duck cabanossi. Versions made of chicken and turkey are a staple in kosher meat markets and delicatessens.


It is commonly cut into bite sized chunks and eaten cold as an appetiser or snack, often with cubes of cheese and crackers. Small sized cabanossi, called mini-cabanossi are also available. Sliced cabanossi is also a popular pizza topping.


The name of the sausage possibly stems from the word "Cabanos", the cabin of a ship where the crew and supplies were kept. Dried sausages have been a staple part of ship and military provisions since ancient times.[citation needed]


The cabanossi sausage is mostly found in southern and eastern European countries from the Adriatic Sea to the Baltic states, and is also very popular in Australia, New Zealand and South Africa, where the sausage is one of the most prevalent dried sausages. In central Europe, the cabanossi is mostly consumed as a snack.

See also[edit]