It’s uncanny you keep making my favorites, Mr. Henry. Love it! Now, go hang that Kabanosy in a cool place for 4 days until it drops about 40% of its water weight. Kabanosy should be dried a little. When fresh, the caraway is sharp. After drying the flavors marry and become sublime. Then I think you’ll agree they’re the best meat stick in the world.

I've been following along with you all month. Enjoying every video. .thanks for doing this for us all.

You really deserve more subs, brother. Just keep it up and it'll grow.

Hi duncan! Your sausage is super nice and definetly tastes great, but As a Pole who ate tons of "Kabanosy" i would say they would not be recognized as one here in Poland :)

Keep this series going

Thank you . I am from Poland . Do not massage until they release the glue. Don't add water. Give them a little more smoke. I'm proud of you

I was waiting for you to do this one. I’m definitely going to make this one and soon! Thanks Duncan, just love your channel! Keep it going into april!

cant wait to make this one as well. sad day tomorrow being the last day in march but i have just finished 18 varieties of sausage so im set for a few months. nope ill make more lol tks !!!!

If I ever get to Canada I want to visit your shop.

Love this channel keep up the good work

They look great but you should definitely smoke them more😉. I'm from Poland and I've eaten tons of kabanosy! I strongly recommend to anyone to do them by yourself! My favourite way to prepare them is by poaching for about 10 min. and adding mustard or horseraddish. Enjoy😋

Looks great !!

Hey Duncan. This series has been great. Now that I have watched them all and have the book, can you say what might have been your 5 personal favorites? That can be my starting point. Thanks again for all of your videos as I've been watching your recipe videos too. 👍

Before eating dry it minimum 3 days on a hook in room temperature.

Looks great! I have a love hate relationship with sheep casings 😂

Hello Mr Duncan Henry, my dad used to make this kinda sausages, I think it's chinese sausages it's better than Kam Yen Jen Cinese sausages. It's all pork but it use pork back fat, you must polish the fats into clear into 2mm cube, stuffed 20 to 16mm. The sausages usually cold wind dry. It's a good challenge, please try this 🙏 😄.

your kabanosy are not dry enough, best ones are dry and hard, google for picture with phrase "kabanosy klasyczne krakus", so you can see how dry it should be

l have a question about curing salt you use for your smoked Sauage is it super cure ,or pickle cure in the states they use cure 1 or cure 2 not called that here

I stumbled upon your videos and I'm very pleased. In fact I shared the link with my friends at Sharp Razor Place, it's a place for wet shaving with the emphasis on straight razors.

I made your Kabonasy and I smoked to an internal 155. It has a somewhat greasy feel, even after setting out for 2 days. any idea what may have caused this