John Myers
Cabanossi are coarse boiled sausages made mainly from beef and/or pork and bacon, salt and spices (especially garlic, paprika). The paprika, smoking and salting give Cabanossi a reddish colour.
Origin
The Cabanossi (singular “Cabanos”) are usually sold as a pair of sausages, which is why the name is used in the plural. The sausage variety is very popular throughout Europe. The naming and origin is disputed, it may be of Eastern European origin (“Kabanosy”).
Season
Cabanossi are commercially available all year round.
Taste/consistency
Cabanossi have a spicy, piquant aroma. The intensity depends on the spices added, with v. a. Garlic, paprika and pepper dominate.
Use
Cabanossi taste cold with bread or as a hearty snack between meals. Cabanossi are used in stews, casseroles or stews. In the US, they are a popular pizza topping.
Storage
Cabanossi are long-life sausages, so they can be kept for several weeks without refrigeration.
Nutritional value/active ingredients
100 g Cabanossi contain approx. 450 kcal/1890 kJ and provide 15 g protein, 44 g fat and hardly any carbohydrates.
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