Turkish Sausage

[offshoredi]

What is the best Turkish Sausage and do you have to cook them all. Is frying the best way to cook them? Love the Italian and German sausage

[Ozankoy Best Butcher]

Pastirma is my favourite, the one you see curing in cages in the sun outside butchers and hanging in links on the ends of shelves in shops. I`m told it used to be made from camel meat here, its now beef Everyone has a slightly different recipe so its worth trying different ones, but its lovely skinned and sliced into rounds and popped into pitta with a slice of tomato on the bbq, the juices from the pastirma and the tomato soaks into the pitta and its really lovely

[MnM]

Same for me as above, especially nice in a Menemen, though my Cholesterol would disagree.

[steveodp]

Had pastırma in a "Cypriot" burger the other day - beef patty, pastırma, hellim, fried egg - it really worked, tasted great, well worth trying at home

[MnM]

Talking of things that work, perhaps we should have a thread for odd recipes that work. A while ago, the other M in MnM, wanted Vegetable Pasta instead of Veggie Sausage Pasta, which i also cook on charcoal. So i did Suçuk pasta for me and for her, Peppers, Peas, Sweetcorn, Onions, Mushrooms and Brussel Sprouts. I must admit the sprouts freaked her out. For obvious reason i don't let her cook for me.

[offshoredi]

Many thanks for your replies will try them out

[artshenry]

Sucuk's a popular choice! You can cook most, frying works great. Italian and German sausages are awesome too!

[MnM]

You can't beat the Cypriot Sheftalia cooked over charcoal though IMHO. If you do try them on a BBQ don't make the same mistake I did the first time and put them on skewers. I ask around for them in the UK from time to time in Turkish shops. An "evet evet" initially raises my hopes, only to be dashed by a pile of Peaches (which are also nice BBQ'd).