Kayseri Sausage
Traditionally, at the end of the summer, after the meat that was cut from the cows that were slaughtered as pastrami, roasted and minced meat, the leftovers were blended with spices and made into sausage, stuffed into the intestines, dried in the sun and stored. Kayseri sausage is a type of sausage in which pepper is added to the ground beef while the sausage is being prepared, and it is lowered every day during drying and pressed with a rolling pin. After drying, it was sometimes covered with fenugreek like bacon and stored.
Kayseri sausage was recorded in Ottoman cuisine as a type of meat sausage that was added with red pepper and pressed with a rolling pin every day during drying. Unlike other local sausages, Kayseri sausage was sometimes kept covered with fenugreek, like pastrami, after drying.
While Evliya Çelebi was talking about the foods in Kayseri in the 17th century, for Kayseri sausage, "such a sausage with musked meat is not anywhere" used the phrase. In Kayseri, sausage is not only made for commerce, but it is also made especially at home. The fact that the sausage is made at home and thus its original recipe is preserved has a great effect on the fact that the sausage is a local flavor unique to Kayseri.