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.
