Cabanossi

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Cabanossi
Cabanossi Jause.jpg
Cabanossi on a cutting board, with a Kaiser roll
Type Sausage
Course Appetizer, main
Place of origin Poland
Serving temperature Hot, Cold
Main ingredients Meat

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 and duck cabanossi. Versions made of chicken and turkey are staples in kosher meat markets and delicatessens.

Serving[edit]

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

Name[edit]

The name of the sausage stems from the word kaban, in Polish. Historical documents show the origin to be Poland, where it dates back to medieval times.

Distribution[edit]

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]

References[edit]