Pete likes a kabanos sossidge with his lunch, and for years we bought packs of long ones (fnaar) from Costco. Of late, sadly, they have only had the shorter kabanos in stock, which simply aren’t the same, and thus they don’t get eaten.
I opened the box in the fridge a few days ago, because I fancied a kabanos for my lunch, and horror – they were developing a bloom which looked very like mould.
So I chopped them up, discarding the suspect bits, and put them in the slow cooker. Added 3-4 carrots, diced small, a chopped onion, the last of the mushrooms (which were a bit wizened) and a sliced yellow pepper. And a tin of tomatoes, and a sloosh of red wine, and some savory from the garden. No seasoning, as I though the kabanos would do that themselves.
And they did – cooked it all day on Monday, and drove ourselves wild with the smell, ate it with mashed potatoes and steamed green beans. It made a tub for the freezer too.
At some point, we’re going to have to eat some of this stuff in the freezer, you know …