Turkish Soujouk and
Pastrami
Turkish
Soujouk & Pastrami Varieties
Soujouk
consists of filling and fermenting minced meat blended with special spices into
the puffed intestine. Soujuk is food that appeals to everyone's taste. Beef or
lamb mince, garlic, various spices, and dried intestines are required as
sausage ingredients. The preferred meat for sausage is the part from the back
of the calf. The most delicious part is the calf's back. Also, it is a fairly
soft part. Turkish sausage is made by blending the meat and oil in a meat
grinder, using various spices, and filling the mixture created by adding salt
and additives to the casings. The mixture filled in these casings matures in a
suitable environment and suitable conditions (temperature and humidity
environment) and forms sausage. Sausage, which is consumed from breakfasts,
barbecue tables, toasts, and different pastries, can be used in many different
recipes. It offers you a unique taste with sausage and eggs, which are
indispensable for breakfasts. Egg with sausage is very easy to prepare and
delicious sausage recipe. Put the sliced sausages on the pan and fry them using
butter or olive oil. Eggs are also cooked by breaking them on top. Sausage
bread, an indispensable part of barbecues, is also one of the highly preferred
sausage dishes. Chopped tomatoes, peppers, and sausage are placed inside the
bread with butter on the outside and covered. It is a very practical sausage
recipe.
Pastrami
is a very old Turkish dish or canned meat. The pastirma sausage, which consists
of mixing meat, salt, and red pepper, is pressed with garlic and fenugreek and
dried in the sun. Pastirma sausage is a type of pickled meat. It is obtained by
salting, washing, drying, and fenugreek of meats taken from certain parts of
bovine animals. The most favorable environmental condition for the formation of
Pastrami is a sunny and dry environment. Meats to be used for Pastrami should
be chosen carefully. For this, the meat of healthy animals should be used
(young well-fed bovine meat), muscle blocks should be easily removed as a
whole, and at least 60% of the animals should be fed. If we list the production
stages of pastrami: removing, opening, salting, washing, drying, pressing,
soaking in fenugreek. Many recipes can also be made with bacon. The most
preferred of these; is an egg with pastrami, deep fried phyllo
pastry with pastrami and tomato filling, and dried beans with
pastrami unique to Turkish cuisine. Ohanyan pastrami, the most preferred
Turkish Pastrami brand, produces delicious soudjouk and pastrami-based in
California. It ships everywhere in the USA. It is one of the most preferred
pastrami brands in the USA. It is produced from halal cut meat products.
How to Cook
Soujouk?
Care
should be taken to cook the sausage that appeals to everyone's taste, is
consumed fondly, and is not separated from their tables. Since its recipes are
practical and can be eaten in every meal, soudjouk, which is consumed by
everyone, can be considered as a type of food that is easy to cook. Sausage is
easier to cook than other meats. But, to taste better, There are points to be
considered. If these points are paid attention to, the sausage will preserve
its cooking flavor. The container to be made for cooking sausage must be
selected correctly. If you are going to cook sausage on the stove, you should
choose a container with a non-stick surface. Among the alternatives that can be
used for these, Teflon pans and copper pans are the right choices. If the
barbecue cooking process takes place, the outer shells of the sausages must be
peeled off. While the sausage is barbecued, the fire releases the oil of the
sausage. Therefore, the sausage should be divided into large pieces so that the
sausage is not dry. Thus, the sausage remains soft and tasty. Sausage should
not exceed sufficient time during cooking. Both sides of the sausage should be
cooked equally so that the sausage is not dry and there is no health problem.
Cooking sausage can take place thanks to many tools. Sausage can be cooked in a
pan, fried, on a barbecue, in a toaster, and the oven. You can add virgin olive
oil, if necessary so that the sausage does not dry while it is being cooked.
(It can be a good alternative for low-fat sausages). In addition to the taste
of sausage, cooking sausage is also very important to get a quality taste and
attention should be paid. We have to pay attention to the difference between
frying sausage and cooking. Cooked sausage remains juicy and preserves its
flavor.
Where to Buy
Soujouk?
The
most preferred Turkish Sausage brands are Nema Sucuk, Şahin Sucuk, and Ohanyan
Sucuk. Nema Sucuk provides the highest quality food products on the market to
the growing halal market. It sells the highest quality halal products using
modern technology and equipment in red meat and various other food products.
Since Nema Sucuk sells halal products, it is one of the most preferred brands
abroad, especially in the USA. Nema Sausage is made from 100% beef and uses
unique traditional spices. Thanks to Nema Sucuk, you will stop missing Turkish
cuisine in USA. Şahin Sucuk is made from 100% beef and is produced from halal
cut meat products. Şahin has quite a lot of sausage varieties. Gas vacuum,
fermented coils, fermented fingers, hot-spicy coils, soudjouk stuffed, garlic
sausage without fenugreek, fenugreek odorless sausage, golden cut sliced
sausage.
Ohanyan
Sausage produces delicious California-based sausage and pastrami. It ships
everywhere in the USA. It is one of the most preferred sausage brands in the
USA. It is produced from halal cut meat products.
How to Find Good
Sausage in the USA?
One
of the important criteria for those who want to buy good sausage in the USA is
that it is made of halal meat. Brands that depend on producing sausages with
the best ingredients that give sausages the most distinctive flavors loved by
many cultures in USA, provide a good sausage eating experience. Offering a
unique spice mix, unforgettable and delicious products, brands such as Ohanyan
and Nema offer the opportunity to find good sausage in USA.
What Are Sausage
Spices?
To
prepare a delicious sausage, it is necessary to pay attention to the spices,
which are as important as the meat. Sausage is made with 7 spicy mixtures and
is a very delicious food source. Black pepper, allspice, nutmeg, cloves, white
peppers, chili peppers, cumin are among the ingredients in the spice mixture
used to make a great sausage. 20 g of sausage seasoning is quite sufficient for
1 kg of meat. So this ratio is 1/5. Generally, while making sausage, 100 grams of
sausage seasoning is added to 5 kg of finely chopped sausage meat. Depending on
the type of sausage, those who like plenty of spices are offered for sale by
slightly increasing this amount.
Where Is Sausage
Specific?
Turkish Sausage can be considered as the best sausage in the world and is eaten in Turkish cuisine from the Balkans to the Middle East and Central Asia. If we look at the history of sausage, it is unique to Anatolia. It is especially famous in the city of Kayseri and Afyon. Although it is not known exactly where the sausage comes from, the origin of this food is known as Kayseri. Kayseri, which has been producing sausage flavored with the breeze of Mount Erciyes for hundreds of years, can be regarded as the main place of sausage.
All About Turkish Sucuk and Pastirma Sausage;
‘What is Sucuk?’, ‘Where Can I Buy Sucuk?’, ‘Sucuk Where is it
From?’, ‘Where to Buy Sucuk Near Me?’, ‘Where to Buy Sucuk Sausage?’, ‘What is
Turkish Sausage Sucuk Recipe?’, and ‘What is Pastırma?’
Sucuk Turkish is a
fermented meat product consumed in the Balkans, Central Asia, and the Middle
East. Besides, sucuk Turkish is produced by putting spicy minced meat into the
puffed and dried intestines. This special food is consumed frequently in Armenia,
Bulgaria, and Turkey. The difference of sucuk Turkish is the added spices and
different types of Turkish sucuk. There are varieties of sucuk Turkish such as
Kangal Turkish sucuk, baton Turkish sucuk, finger type sucuk Turkish, and
varianta Turkish sucuk. Moreover, Turkish sucuk sausages are also classified
according to the amount of water sucuk sausages contain. With the small amount
of water in the traditional Turkish sucuk sausage, sujuk is in the category of
completely dry sucuk sausage. There are many ways to consume sucuk sausage.
Moreover, sucuk and eggs are indispensable for Turkish Sunday breakfasts. Sucuk
and eggs cooked in a small pan called Sahan are a delicious choice for
breakfast. Also, sandwiches made with grilled sujuk are a very tasty option for
a picnic. Since Turkish people love sujuk very much, they also add sucuk
sausage to their meals. Adding shredded sujuk to dried beans or stew dishes
increases the taste and aroma of the dish.
Making a Turkish sausage
sucuk recipe is not a difficult task. According to the Turkish sausage sucuk
recipe, the necessary ingredients are minced meat, garlic, desired spices, and
dries beef intestine. Thus, the ingredients for the Turkish sausage sucuk
recipe are very few. First, the desired spices are added to the meat and the
mixture is kneaded for about half an hour according to the Turkish sucuk
recipes. Then this prepared sucuk recipe mixture is left to rest in the
refrigerator for a day. The reason for this stage is to ensure that all the
spice flavors pass to the meat and the sucuk salami possess an equal taste in
all parts. A day later, the spicy minced meat taken from the refrigerator is
passed through the meat grinder according to the Turkish sucuk recipes.
Furthermore, the reason for this stage is to facilitate the entry of soujouk
meat into the dry intestine. The thinned soujouk meats are stuffed into dried
calf intestines with the help of a funnel. The important point here is to
prevent the soujouk meat from forming air bubbles in dried calf intestines. As
a final step of Turkish sucuk recipe, the ends of the sucuk salami are tied
together and the soujouk meat is given a traditional sucuk salami shape.
Furthermore, prepared sucuk Turkish sausage is dried for about a week by
hanging on a rope in a sunny place. If air bubbles form on the sucuk Turkish
sausage at this stage, they should be deflated with a needle. Sucuk Turkish
sausages which are rested for a week can be consumed as desired.
Sucuk and eggs make a
great harmony together. Besides, sandwiches made with sucuk Turkish sausage are
also very appetizing. After cooking the sucuk salami made according to the
Turkish sucuk recipes in the pan, the bread fried with soujuk oil remaining in
the pan is much more delicious. Furthermore, a breakfast version can be made by
adding cheddar cheese, sucuk and eggs to the sandwich. Another sandwich version
is the soujuk burger, which is prepared with sucuk salami, fried peppers, fried
mushrooms, caramelized onions, and desired sauces. Consequently, the sucuk Turkish
sausage made with the Turkish sausage sucuk recipe is suitable for use in
desired recipes. It is possible to make sucuk und bratwurst at home to add
soujuk to the dishes. Nevertheless, it is possible to buy very tasty sucuk und
bratwurst from outside since making soujuk can be seen as a difficult task for
most people. When sucuk und bratwurst is not found in local markets, online
markets can be used. By typing ‘Sucuk near me’ or ‘Turkish sucuk near me’ into
the search engine, the nearest sucuk und bratwurst market can be found.
Delicious sucuk und bratwurst can be obtained from the online market with the
same questions called ‘Sucuk near me’ and ‘Turkish sucuk near me’. Therefore,
it is possible to eat the delicious taste of sucuk Turkish sausage and to
include soujuk in sandwiches, meals, and breakfast dishes.
Pastirma sausage is produced by method of drying raw meat with various spices. Especially the city of Kayseri in Turkey is famous for its pastirma sausage. The Turkish pastirma recipe is difficult and quite a step-by-step recipe. The requirements of the Turkish pastirma recipe are 2.5 kilos of tenderloin or rib steak, salt, 100 grams of fenugreek, desired spices, desired amount of garlic, and 1.5 liters of water. As a first step, the meat is covered with salt and a heavyweight is placed on it, allowing the water in the meat to flow for 10 days. After this step, the meat is placed in a container full of water, furthermore; this water is renewed every three hours. According to the Turkish pastirma recipe, the reason for this step is to desalinate the extra salt in the meat. The meat is hung with a string and left to dry for 3-4 days. According to the Turkish pastirma recipe, the meat wrapped with fenugreek lasts for about 20 days. The pastirma sausage is ready to be consumed 20 days later, thanks to the pastirma recipe. The pastirma sausage prepared according to the Turkish pastirma recipe can be cut into thin pieces and used in delicatessen plates, sandwiches, breakfast with eggs, and meals. Although it is difficult to apply the Turkish pastirma recipe at home, pastirma sausage can also be purchased from outside. Consequently, Turkish pastirma sausage can be purchased from online Turkish markets and included in many meals, and sandwiches.
