This is the guy you want.....
Bangers and bratwurst come to Kargı
KARGI, Fethiye – Hürriyet Daily News | 8/2/2010 12:00:00 AM |
Sometimes Brits and Germans can hanker after a taste of the “Old Country” and now Şakir Aydemir has the answer: sausage.
Sometimes Brits and Germans can hanker after a taste of the “Old Country” and now Şakir Aydemir has the answer: And it’s right here on your doorstep in Fethiye, southwestern Turkey. Well, OK, it is actually in the small village of Kargı but he is happy to deliver for a small additional charge. But if you make an appointment, you can visit him for a taster.
So, what is the “answer” you may ask? It is sausages of course! And not just any old cereal-filled factory banger either. These sausages are pure quality and have local “helal” meat: beef, lamb and chicken. Not a sniff of a porker to be found. The meat is prepared, spices and herbs are added to taste and the result is grilled on a barbeque. These sausages are truly juicy and delicious: especially with a dollop of mustard sauce.
Aydemir has perfected the mix of meats to get an authentic flavor but he is not thinking to close the recipe book yet. He intends to develop some different flavors for the winter months, “Maybe something a bit more spicy,” he says. Ideas for different kinds of sausages are batted about as we taste various different kinds and to be sure he takes all our ideas on board. So everyone, be prepared to savor some very special bangers this autumn and winter.
Beef, beef and chicken, lamb and chicken are used as the meat base and absolutely no other ingredients are added – apart from the spices. He can turn them out by the hundred using the high tech machinery he brought over from Germany. His meat loaf (it has a German name too) is delicious, served warm or cold. All these mouth-watering products are available fresh or frozen and the bonus is they can be cooked straight from the freezer.
His other masterpiece is a smokery, or smoke house. It is early days and smoking is really a winter activity but the smoked trout are a real luxury in these parts where normally only a processed plastic wrapped offering is available in the bigger supermarkets. This is fresh, tasty, moist and authentic. One of these with some horseradish sauce, a crisp green salad and some fresh floury bread makes a wonderful lunch. Why not try rillettes or pâté as an unusual alternative, although removing all the bones does make it a little more trouble to make.
So how did Sivas-born Aydemir get into this skilled business? It all started in Bavaria where he lived with his family from the age of 9. His neighbor, a butcher encouraged him to learn the trade of charcuterie and as a result Aydemir spent three and a half years training at college before working with a master butcher for two years. He subsequently started his own business. He speaks German, Turkish and English.
He has now brought his talents to Kargı and hopes that a taste for German sausages and other meaty products with soon catch on over here. For a Brit unaccustomed to the German version – think of a peppery Cumberland sausage without the pig, the sage and not coiled. Although that may, of course, come later. Only time and orders for his products will tell. Meantime, local newspaper “Land of Lights” predicts that “Bangers and Mash” will become a winter treat this season. Delicious!
For more information: Call Şakir Aydemir on 0 252 623 99 52 or 0 533 479 62 70.
It was discussed here a few years ago....
http://www.calis-beach.co.uk/forum/index.php?topic=54324.0;prev_next=prev
