Beypazari Sweet Sausage With Walnuts Product Description and Distinctive Features: Beypazarı Walnut Sweet Sausage is made by dipping walnut halves twice into hot sausage dough, then drying them in the open air by threading them onto strings. The sausage dough, known as "köfterlik," is prepared by boiling the juice of Ak Püskül grapes with molasses soil, and then reboiling the mixture after it has settled, resulting in a thick consistency. Bread wheat flour is then added to this mixture, and the dough is cooked to perfection. The origin of Beypazarı Walnut Sweet Sausage dates back to ancient times and plays a significant role in the culinary heritage of the Beypazarı district. As a result, it is closely tied to the region’s geographical identity and has earned its reputation accordingly. Production Method: In the production of Beypazarı Walnut Sweet Sausage, Ak Püskül grapes, cultivated within the geographical boundaries, are used. The juice is extracted from 250 kg of grapes, which yields about 200 kg of grape juice. This juice is then mixed in a large, lead-free copper cauldron known as a "kestime" with 1.5 kg of molasses soil, a clayey and calcareous substance, referred to as yeast. It is boiled until foaming occurs, then removed from the heat and left to rest for approximately 1 hour for the yeast to settle. Once the yeast has settled, the fermented grape juice is transferred to another cauldron (copper pot) and boiled for about 1 hour. Through evaporation, approximately 100 kg of a thickened product, known as "kızartma" (roasting), is obtained. After the kızartma is removed from the heat, it is allowed to cool. About 100 kg of kızartma is then mixed with 18-20 kg of bread flour to form the sausage dough. This dough is cooked in special pans called "sucuk tavası" for 30-45 minutes. The cooked sausage dough is referred to as "köfterlik." A total of 10 kg of walnut halves are soaked and strung onto 100 cm-long strings, resulting in approximately 90-100 sets of walnut strings. While the köfterlik is still warm, the walnut string sets are dipped into it, known as the first dipping. After about half an hour, before the köfterlik cools completely, the second dipping process is performed. The walnut sausages are then hung from the center of a bar and left to dry in the open air for approximately 10-15 days. After this drying process, Beypazarı Walnut Sweet Sausage can be stored in a dry environment for 7 to 8 months. After 2-3 months, the surface of the sausage naturally crystallizes. Some consumers may particularly prefer the crystallized form of the product. Once dried and ready for consumption, Beypazarı Walnut Sweet Sausage is sold in two primary ways, based on consumer preferences. The first option is to remove the strings and break the sausage into smaller portions for sale. Alternatively, the entire sausage, with the strings intact and without cutting, is placed in boxes and sold in 5-10 kg packages. Thanks to the drying process used in its production, Beypazarı Walnut Sweet Sausage can be stored for 7 to 8 months without requiring vacuum packaging.