Fermented Sucuk is one of the most popular foods of Turkish cuisine. It is usually consumed for breakfast and is used in sandwiches, meals and appetizers. Fermented sujuks, unlike other types of sujuks, is subjected to a long-term fermentation process. This process creates a difference in taste and aroma in sucuk.
Fermented sujuk;
- It is a widely used nutrient in Turkish cuisine. It is among the processed meat products and is widely consumed in our country.
- It is usually made from red meat and usually veal or mutton is used.
- In its manufacture, salt is used to enhance the flavor and increase the durability of the product.
- It is flavored with spices such as cumin, black pepper, garlic and thyme. Our Naturally Fermented Aegean Sausage contains our special heirloom spice blends.
Fermented sausage is the same as other types of sausage, where the materials used in making sausage are the same. Meat, spices and some chemicals are used, that is, preservatives and flavorings. This does not apply to our Naturally Fermented Ege Sucukları. Aegean Sucuks are only subjected to natural fermentation.
Fermentation Process
Fermented sausage, unlike other types of sausage, includes an extra step of fermentation during production. The fermentation process enhances the flavor, aroma and texture of the meat. The process causes the bacteria and yeast in the sujuk to break down the sugar and starch in the meat. This creates a sweet flavor in the sujuk. In addition, the fermentation process causes a characteristic sour taste and odor in the sujuk.
How is Fermented Sujuk Made?
Making fermented sujuk starts similar to traditional sujuk making. First, the meat is chopped and mixed with spices. This mixture is then filled into the intestines and hung and kept at a certain temperature and humidity level. This stage constitutes the beginning of the fermentation process.
The fermentation process may vary depending on the temperature and humidity conditions in which the sausages are kept. Usually, the fermentation process takes at least a month, but some producers may extend the time up to two months. During this time, the taste and texture of the sujuks remain unchanged.
What are the Differences of Fermented Sucuk from Normal Sucuk?
Sucuk, which is one of the most popular foods of Turkish cuisine and usually decorates the breakfast tables, contains various spices. Sucuk can be thought of as a type of Turkish salami flavored with various spices and usually made from red meat. Fermented sujuk is a special kind of this delicious food.
Fermented sausage is produced through naturally occurring microbial fermentation. The meat used to make sujuk is mixed with spices and then this mixture is left to rest for a few days. During this resting period, the meat’s natural enzymes and microorganisms work to break down the meat’s proteins and enhance its flavor.
In this process, the natural sugars of the meat are also consumed by the microorganisms, and as a result, the sujuk contains less sugar and more flavor. In addition, acids produced by microorganisms create a sour taste in sujuk. Fermented sausage is distinguished from other sausages by a special aroma and taste profile obtained by this fermentation process.
Fermented sausage contains probiotics, which also have health benefits. These probiotics can boost the immune system and improve digestive health by increasing gut-healthy bacteria. Also, fermented sujuk may be more easily digestible because the proteins of the meat are broken down and broken down into smaller pieces during the fermentation process.
The main differences between fermented sujuk and regular sujuk can be listed as follows.
Definition of Fermented Sujuk
Fermented sujuk is prepared with a traditional method and undergoes natural fermentation for at least 2-3 months. In this process, bacteria and yeasts in the sausage break down the sugars, creating flavor and aroma. Fermented sujuk has a more intense aroma and flavor.
Normal Sujuk
Normal sujuk is prepared without fermentation and is generally produced by industrial methods. Normal sujuks are quicker to prepare and can be produced in a shorter time. Therefore, the flavor and aroma of normal sujuks are lighter than fermented sujuks.
Storage Time
Fermented sujuk is a product that can last for a long time. Fermented sujuks have a longer shelf life due to the natural fermentation process. Normal sujuks, on the other hand, have a shorter storage time, as they are not fermented.
Usage Area
Fermented sujuk is generally used not only to be consumed, but also to add flavor and aroma to dishes. Normal sujuks can also be used for this purpose, but because fermented sujuks provide a more intense flavor and aroma, they may be more suitable for adding more flavor to dishes.
Fermented sujuk is traditionally considered an important food for Turkish cuisine due to its long shelf life and durability. Sujuk, once fermented, can stay fresh for a long time and can be stored even at room temperature. Also, sujuk is a popular choice, especially for travel or outdoor activities, as it is an easily transportable food. However, making fermented sujuk also involves some risks. If the meat is not hot enough, bacteria can multiply and cause poisoning. For this reason, it is important to provide hygienic conditions and use appropriate temperatures in fermented sujuk production.
Benefits of Fermented Sujuk
Fermented sujuk is one of the most popular foods of Turkish cuisine. It is known that fermented sujuk has many health benefits. In this article, detailed information has been given about the benefits of fermented sujuk. Fermented sujuk is a meat product created by mixing raw red meat with salt and spices and keeping it for a certain period of time. The fermentation process takes place by coating the meat with salt and the growth of bacteria and yeasts naturally. At the end of this process, sujuk acquires a more intense aroma and taste. Here, we have listed the benefits of fermented sujuk for you.
Protein Source
Fermented sujuk contains a high amount of protein. Protein is important for keeping our muscles, bones and immune system healthy. Consuming fermented sujuk can help you meet your daily protein needs.
Vitamin and Mineral Source
Fermented sujuk is a source of many vitamins and minerals such as B vitamins, iron and zinc. B vitamins are important for nervous system health, energy production and cell regeneration. Iron is important for oxygen-carrying capacity, and zinc is important for immune system health, cell growth and wound healing.
Intestinal Health
Fermented sujuk contains probiotic bacteria. Probiotics are beneficial bacteria for digestive system health. Consuming fermented sujuk can reduce digestive system problems by improving gut health.
Antioxidants
Fermented sujuk contains antioxidants. Antioxidants help the body fight free radicals. Free radicals are harmful molecules that can cause cell damage and diseases such as cancer. Consuming fermented sausage can support a healthy lifestyle by increasing your body’s antioxidant levels.
Lowers Cholesterol Levels
Fermented sujuk may be beneficial for people with high cholesterol levels. Studies show that fermented sujuk can help lower cholesterol levels.
Removes Toxins
Fermented sujuks contains a high amount of salt. This salt makes a great contribution to the long-term preservation of meat.
As a result, fermented sujuk is considered an important food in Turkish cuisine. It is produced through microbial fermentation and offers a distinctive aroma and taste profile.
