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!