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.
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