El cabanossi is a type of processed sausage with beef and pork, slightly smoked. Its flavor is similar to that of a dry sausage or a mild salami. Its traditional form is long thin sausage: measures between 30 and 40 centimeters long and 1.5 centimeters in diameter. There are other versions, not just beef and veal, but chicken and duck.
It is assumed that of Polish origin, the cabanossi is a regular part of the diet of the inhabitants of Australia and New Zealand. In general it is eaten as snack, accompanied by cheese and crackers. One of the pizzas The most popular in Australia is, precisely, cabanossi.
In the preparation, in addition to the minced meat, the cabanossi usually has certain aromatic herbs that the most suspicious producers refuse to disclose. Could it be so much?
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