Kabanos sausage

Kabanos is a long, thin Polish smoked and dried sausage, traditionally made from pork. It is usually sold in straight or curled lengths and often eaten as a snack.

Most kabanos is ready to eat, so you can eat it cold without cooking. Check that the packet describes it as ready to eat and follow its storage instructions.

Slice it and fry for a couple of minutes to bring out its smoky flavour, then add it to fried potatoes or an omelette. For bigos, the Polish hunter’s stew, stir it in towards the end so it warms through without becoming tough.

Serve it with rye bread, mustard and pickled cucumber for a simple Polish-style snack. It also works on a picnic or sharing board with cheese and crisp vegetables.

Follow the packet’s instructions; once opened, wrap it and keep it in the fridge at 5°C or below. Use it within the time stated on the packet.

You can, but the flavour will change: kabanos is usually smokier and drier, while chorizo is known for its paprika flavour. Add paprika to the dish if you want to bring it closer to chorizo’s taste.

They are similar smoked sausages, but the names are not interchangeable in every recipe. Kabanos is typically long, thin and dried, while cabanossi is often thicker and softer.