Freddy Hirsch Cabanossi 600g
Garlic and white pepper. Makes 15.6kg of wet sausage. 600g.
$19.95
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DESCRIPTION
Cabanossi is the thin, smoked, dried sausage that disappears off a platter before anything else gets touched.
Garlic hits first. White pepper follows it, sharper and cleaner than black pepper would be. Coriander holds the middle.
How it works: mix the spice through your ground meat, stuff it into casings, then smoke and dry it. The drying is where cabanossi earns its texture, so give it the time it needs.
600g of spice makes 15.6kg of wet sausage. It works with most meats, so it’s a good blend to experiment with once you’ve got the method down.
Goes well with the KK Sausage Press 10L for clean casing fill, and a KK biltong cabinet for the drying stage.
Freddy Hirsch has been milling and blending spice in Cape Town since 1956. This blend comes out of that same facility, which is why it tastes the way it does back home.
Store the pack flat somewhere cool and dry, out of direct sunlight. Reseal it once it’s open. Product of South Africa.
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