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Using this Sausage Gun to Free Homemade Kabana - Cabonossi

1.First ground the meat.

2.Next comes the seasoning.

3.Then you need to get your hands dirty, (as with any cooking make sure you hands are clean). Pour the seasoning mixture over the meat and mix thoroughly with your hands to ensure a consistent blend.

4.I not sure how to show you this as I go off the feel of the mixture, if it feels a bit “soggy” add some bread crumbs to help firm the mixture.I suppose you could say you need it to feel like a bought sausage.

5.Here’s a picture of the mixture all ready to be pumped into sausages. I leave it sit in the fridge for about 1hr, this helps with the way I pump the sausages.

6.This shows how I clean my casing, I use the tap to put a bubble of water into the intestine and push the water from one end to the other.

7.Here you see a “Caulking gun”.

8.As you can see from this photo it’s so easy is it to fill the caulking gun.The pusher inside the gun allows air to be purged so I get a full canister of meat without annoying air bubbles.

9.The gun in action, it’s important not to over fill the casing so they don’t split when cooking,once again it’s a feel thing so go for bought sausage feel.

10.Tying the sausages. Pinch the sausage at about the length you want and spin the sausage away from you about 5 times.

11.You then move along and repeat the procedure except this time spin the sausage towards yourself 5 times,and just continue till finished. This is an easy way to tie and they will not come undone.

12.When I make a batch I use the opportunity to try some new sausages,on this occasion I also made some, Chorizo, Kransky’s (fantastic) and a German sausage.The Cabonossi, Chorizo and Kransky’s were all doubled smoked and cooked.

13.Here’s my smoke house I bricked up, it’s pretty basic with a fire at the bottom and a sheet of ply on top which I move around to give the best fire.

14.The sausages sitting pretty in the smoke house,sometimes I hang the sausages over the rods if I am doing a large quantity.This is the first smoking process, I give the sausages approximately 1hr at a low heat.

15.Into the pot they go. I use a hot water urn which is perfect for cooking sausages.As you can see in the photo the sausages are floating which is a good indication they cooked, I also feel the sausages which confirms the end of the cooking process.

16.Out of the pot into an container of cold water, this helps disperse the fat evenly in the sausage.

17.Back into the smokehouse for about 1.5hrs to complete the double smoking process at a low heat,we are not looking to further the cooking process just increase the smoky flavour.