Liha töötlemine
garlic, spices (black and red pepper, cumin, sages made with pig or beef blood, rice, and
and cinnamon), and vegetable oil (Erkmen a wide variety of seasonings and spices that
and Bozkurt 2004). Traditional sucuk are are steamed before consumption.
widely produced in Turkey; more than 60,000
tons are manufactured yearly. In Lebanon,
African
fermented beef sausages that are strongly
smoked are produced (El Magoli and Abd- Boerewors are traditional, small-caliber,
Allach 2004). Sausages often contain rice, fresh sausages from South Africa made of
wheat, and corn flour, and different flavors game and beef, usually mixed with pork or
are obtained depending on the addition of lamb and spices (usually coriander seeds,
olive oil, garlic, onion, paprika, and black black pepper, and nutmeg). When these sau-
pepper
annaabi.ee 
