Sucuk is one of the indispensable flavors of Turkish cuisine. However, choosing a good sausage can sometimes be difficult. It is therefore very useful to know some details of how to understand a good sujuk. Points to consider when buying a good and tasty sujuk:
- Smell
- Color
- Its taste
- Texture
- It is the fat ratio.
Smell
A good sausage has a distinctive smell. The smell should be spicy, rich and sharp. You may also encounter an unpleasant odor in a non-fresh sausage.
Color
A good sausage has a reddish-brown color. In addition, the color of the oil in the sausage is also important. The internal oil should be white or light yellow in color.
Its taste
A good sujuk should have a spicy and rich flavor. Also, there should not be too much salt in the taste of the sausage. Extremely salty sausages are generally of poor quality. Our Aegean Sucuks naturally fermented sausages are flavored only with special heirloom spices.
Texture
A good sausage should not be hard or dry. In addition, the texture of the meat in the sausage is also important. The texture of the meat should be soft and smooth.
Fat Rate
A good sausage is made by mixing meat and fat in a balanced way. Therefore, the fat ratio in the sausage is also important. Sausages with a very high fat content are generally of poor quality.
Other Important Features
Production method: A good sujuk is made with traditional production methods. Handmade sujuks are more delicious than fabricated sujuks. In addition, sausages using natural spices can be of higher quality.
Brand: Quality sausages are generally produced by well-known brands. The sujuks of unknown brands are generally of poor quality.
Packaging: A good sausage is produced and packaged under hygienic conditions. The packaging is also made of quality materials and protects the sausage inside.
Although there is no certain rule for choosing a good sausage, in general terms, factors such as smell, color, taste, texture, fat ratio, production method, brand and packaging should be taken into consideration in order to consume the best sausage. A quality sausage that you choose according to these factors will provide a more delicious taste in your meals.
How to Choose Quality Sausage
This delicious snack made from meat products, which is indispensable for Turkish cuisine and delicious breakfasts, is often consumed at breakfast, lunch or dinner. However, choosing a quality sausage may not always be easy. Therefore, in this article, we will present you in detail some tips that will help you in choosing a quality sausage.
Meat Quality
The meat used in sausage making is very important for the quality of the sausage. In order to make quality sausage, it is necessary to choose a good meat. The meat used to make a good sausage should be low-fat and tasty. The color of the meat should be dark red and homogeneous. It is also important from which region the meat comes from. In order to make a good sausage, the hind leg region of red meat is generally preferred.
Spices
The spices used in sujuk making are important for the flavor of the sujuk. To make a good sausage, spices must be used in the right proportion. Spices generally used in sausage; spices such as garlic, chili pepper, black pepper, thyme and cumin. The quality of the spices is very important for the taste of sausage.
Construction Process
Sausage making is a very important process and correct methods should be used to make high quality sucuk. During the sausage making, attention should be paid to factors such as chewing the meat in the right proportions, using the spices in the right ratio, and binding the sausage correctly.
Brand and Price
Brand and price are also important when choosing a quality sausage. There are many sausage brands in our country. A quality sausage brand is generally known for its customer satisfaction and quality products. Price is not an indicator of quality. Some brands offer quality sausages at affordable prices. However, it should not be forgotten that a cheap price can mean a poor quality product.
Storage Conditions
When purchasing sausage, storage conditions are also important. Sausage can spoil if not stored properly. Therefore, sausages should be stored in a cool, dry place away from sunlight.
Sucuk is one of the indispensable flavors of Turkish cuisine. However, poor quality sausages can cause many problems in terms of both taste and health. What to look for in a quality sausage? You can find detailed and informative answers in the rest of this article.
Amount of Meat
The quality of sucuk is directly proportional to the amount of meat in it. A quality sausage contains a minimum of 70% meat. Poor quality sausages, on the other hand, have lower meat rates.
Meat Quality
The meat used in making quality sausage must be of high quality and fresh. The fat ratio of the meat used in sausage making is also important. A good sausage should have a balanced fat content.
Quality of Spices
The spices used in sausage making are very important for the flavor of the sausage. In quality sausages, spices are used fresh and of high quality. In poor quality sausages, spices are used in tasteless and poor quality.
Preservatives
In some sausages, preservatives are used. While natural preservatives are used in quality sausages, chemical preservatives are used in poor quality sausages.
Fermentation Time
Fermentation time is kept long in quality sausage production. This time is very important for the taste and quality of the sausage. In poor quality sausages, the fermentation time is kept short.
Production Conditions
Sausage making should be carried out under hygienic conditions. While quality sausages are produced in hygienic environments, the production conditions for poor quality sausages are not hygienic enough.
Baking Quality
Quality sausage is delicious and aromatic after cooking. Poor quality sausages, on the other hand, lose their flavor when cooked and may emit a foul odor.
As a result, quality sausages contain more meat, natural preservatives and quality spices, while poor quality sausages use chemical preservatives and low-quality spices. In addition, quality sausages are produced under hygienic conditions and retain their flavor when cooked.
