Middle Eastern Breakfast Sausage (Basturma)

As the title suggests, bastruma is a Middle Eastern breakfast sausage. It is usually served with fried or scrambled eggs. The recipe I’m sharing is a shortcut way of making basturma. The usual way requires a lot of time and patience.

 

The Traditional Way of Making Basturma

A choice cut of fillet is covered in a thick layer of salt, and cured for a few days, to remove as much moisture from the meat as possible. The salt is then rinsed off, and the meat is patted dry. A paste is prepared using a mixture of spices, then lathered all over the meat to form a thick crust. The meat is then pierced with a hook, and hung up in a cool location to air dry. The entire process can take anywhere from two weeks to a month to complete. You know what I say? Ain’t nobody got time for that!



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Middle Eastern Breakfast Sausage (Basturma)
Middle Eastern sausage
Servings
servings
Ingredients
Servings
servings
Ingredients
Middle Eastern sausage
Instructions
  1. Run garlic cloves through a garlic press, and add to the meat. Mix the spices and sprinkle over the meat. Use your hands to mix all the ingredients, making sure the spices are distributed within the meat. Hint: Be sure you remove your rings first!
    basturma spices
  2. At this point, fry a little of the meat, give it a taste, and adjust the spices if necessary.
    fried basturma
  3. After tasting it, I always share with my 2 trustee kitchen companions... I think they like it!
    puppies
  4. If you're lucky enough to have some sausage casings on hand, and who doesn't, feed the meat through the casings. If you're like the rest of us, wrap the meat in saran wrap, and freeze partially to make slicing easier.
    basturma sausage
  5. I like to place the slices on a plate or tray, and freeze completely before storing in a ziplock bag.
    basturma
  6. To cook, simply defrost a few slices, and fry in an oiled pan, along with some eggs.
    basturma and eggs
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