Afyon Sausage
Sausage, which is one of the meat products consumed by Turks since Central Asia along with pastrami and roasting, is one of the products identified with Afyonkarahisar province. The basis of sausage making is the "cooking" of raw meat with salt and spices, as in pastrami. “The most suitable period for its construction is October and November. Small pieces of meat that are not suitable for pastrami are used for sausage making, or sausage is obtained by slaughtering cattle”. Middle-aged butchery animals should be used in sausage production. Meat of old and young animals is not suitable for sausage production in terms of yield and taste. Preparation: The meat, which is cut to the size of a cube, is mixed with black pepper, red pepper, ginger, allspice and garlic, and passed through a fine-hole meat grinder several times. Sausage must be made with fatty ground beef, otherwise it will be tough. If the meat temperature is around (–2) degrees during preparation, better quality sausage is obtained. Salt is added to the meat gradually, allowing the meat to rest overnight in a cold environment. The pulpy mixture is filled into pre-cleaned and dried intestines. This mixture is dried in the sun for 2-3 days after resting in the intestines, which are knotted in certain parts.
