Kabanos also known as Kabana is traditionally a dry Polish sausage made from pork. Some refer to it as Beef jerky. They have a smoky flavour with garlic, pepper and spices. This appetiser is super simple to make with few ingredients. Prepare them the day before and before your guests arrive, throw them in the oven.
Cut the sausage in two pieces (should be approx 10 inches long).
Lay out your puff pastry sheet on a flat surface.
With a pastry brush, cover the first two thirds with mustard.
Place your sausage at the top of the sheet where the mustard is and roll it completely into the pastry.
Separate the white from the yolk.
Brush the rolled pastry with egg yolk all around.
Sprinkle generously the sesame seeds ensuring it’s completely covered.
Roll firmly to ensure the seeds are well glued to the pastry.
Slice into ¾ inch length pieces.
Place on baking paper sausage side down, and bake for approx. 15 – 20 minutes at 200ºC or 400ºF.
Serve with a dipping sauce (optional).
If your sausage is fairly lean, after baking, brush them with a little olive oil to give them that shiny glossy look.
You can also use other types of dried sausage such as Chorizo, Polish sausage, Kielbasa (ensure it's thin).
By Joel Mielle
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