{"id":203421,"title":"Ev Yap\u0131m\u0131 Gendarme Sosisi","modified":"2026-11-04T14:59:57+01:00","plain":"S\u0131\u011f\u0131r ve domuz etiyle haz\u0131rlanan, Frenk kimyonuyla tatland\u0131r\u0131l\u0131p so\u011fuk t\u00fcts\u00fclendikten sonra preslenen kuru sosis gendarme i\u00e7in ev yap\u0131m\u0131 tarif\n\n\n\nYolculuk i\u00e7in \u00e7antaya at\u0131lan ya da bir par\u00e7a ekme\u011fin \u00fczerine dilimlenen gendarme her yere ta\u015f\u0131nabilir. D\u0131\u015f k\u0131l\u0131f\u0131 \u0131s\u0131r\u0131nca \u00e7\u0131t\u0131rdar, s\u0131k\u0131 dokulu i\u00e7 harc\u0131nda s\u0131\u011f\u0131r ve domuz eti bir araya gelir; \u00f6\u011f\u00fct\u00fclm\u00fc\u015f Frenk kimyonu ise hemen tan\u0131nan anasonumsu bir aroma verir. Tuzlu ve baharatl\u0131 olan bu sosis, kurutulduktan sonra t\u00fcts\u00fclenir ve preslenir; k\u0131z\u0131l\u0131ms\u0131 kahverengi, uzun ve dikd\u00f6rtgen bi\u00e7imlidir. Evde yapmak i\u00e7in \u00f6ncelikle bir so\u011fuk t\u00fcts\u00fcleme dolab\u0131 ve biraz sab\u0131r gerekir.\n\n\n\nGendarme Sosisi Nedir?\n\n\n\nGendarme, ya\u011fs\u0131z s\u0131\u011f\u0131r eti ve ya\u011fl\u0131 domuz d\u00f6\u015f\u00fcnden yap\u0131lan, kurutulmu\u015f ve t\u00fcts\u00fclenmi\u015f bir sosistir (daha do\u011frusu bir kuru sosistir). Kareye yak\u0131n kesitini, t\u00fcts\u00fclemeden sonra iki tahta aras\u0131nda preslenmesine bor\u00e7ludur.\n\n\n\nGendarme sosisleri, yakla\u015f\u0131k 20 cm uzunlu\u011funda ikili par\u00e7alar h\u00e2linde haz\u0131rlan\u0131r.\n\n\n\nAlsas usul\u00fc cervelas tarifini de ke\u015ffedin\n\n\n\nUzun S\u00fcre Dayanmas\u0131 \u0130\u00e7in Yap\u0131lan Bir Sosis\n\n\n\nGendarme geleneksel olarak Almanya’n\u0131n g\u00fcneyinde, Avusturya, \u0130svi\u00e7re ve Alsas’ta \u00fcretilir. Bu sosis, ba\u015flang\u0131\u00e7ta kurutma ve t\u00fcts\u00fcleme sayesinde uzun s\u00fcre saklanabilmesi i\u00e7in geli\u015ftirilmi\u015ftir.\n\n\n\nK\u0131z\u0131l kahverengi rengi ve s\u0131k\u0131 dokusuyla y\u00f6resel bir lezzete d\u00f6n\u00fc\u015fm\u00fc\u015f, kolay ta\u015f\u0131nabilmesi sayesinde uzun k\u0131\u015flar ve yolculuklar i\u00e7in ideal olmu\u015ftur.\n\n\n\nYo\u011fun lezzetleri seviyorsan\u0131z chorizo tarifine bay\u0131lacaks\u0131n\u0131z\n\n\n\nGendarme Sosisinin Temel Malzemeleri\n\n\n\nHarc\u0131n temelini ya\u011fs\u0131z s\u0131\u011f\u0131r eti (kemiksiz kaburga eti) ve ya\u011fl\u0131 domuz d\u00f6\u015f\u00fc olu\u015fturur. Kaliteli et se\u00e7in, \u00e7\u00fcnk\u00fc doku ve lezzet bunlara ba\u011fl\u0131d\u0131r.\n\n\n\n\u00c7e\u015fnilendirmek i\u00e7in tuz, karabiber, Frenk kimyonu (veya kimyon), ki\u015fni\u015f, muskat ve sar\u0131msa\u011f\u0131n yan\u0131 s\u0131ra biraz \u015feker, g\u00fcher\u00e7ile veya nitritli tuz ve az miktarda sert k\u0131rm\u0131z\u0131 \u015farap kullan\u0131l\u0131r. Aromalar\u0131n\u0131 korumak i\u00e7in baharatlar\u0131, \u00f6zellikle de anasonumsu aromay\u0131 veren Frenk kimyonunu son anda haz\u0131rlay\u0131n.\n\n\n\nTeknik P\u00fcf Noktalar\u0131\n\n\n\nEti e\u015fit irilikte \u00e7ekin, ard\u0131ndan homojen ve yap\u0131\u015fkan bir har\u00e7 elde etmek i\u00e7in baharatlarla kuvvetlice yo\u011furun.\n\n\n\nB\u00e9rets basques yapmak, geleneksel kuru sosisleri yapmaktan \u00e7ok daha basittir\n\n\n\nHarc\u0131, hava kabarc\u0131\u011f\u0131 b\u0131rakmadan k\u0131l\u0131flara dikkatlice ve s\u0131k\u0131ca doldurun: gendarme sosisine s\u0131k\u0131 dokusunu veren budur.\n\n\n\nLezzeti geli\u015ftiren ve dayan\u0131kl\u0131l\u0131\u011f\u0131 sa\u011flayan kurutma ve t\u00fcts\u00fcleme s\u00fcrelerine uyun. Son a\u015famadaki presleme ise gendarme sosislerine kendine \u00f6zg\u00fc bi\u00e7imini verir.\n\n\n\nAslen cochonetleboeuf  sitesine ait olan tarif, \u00ab\u00a0Ev Yap\u0131m\u0131 \u015eark\u00fcteri Tutkunlar\u0131\u00a0\u00bb derne\u011finin sitesinde bulunmu\u015ftur\n\n\n\n\n\n\tEv Yap\u0131m\u0131 Gendarme Sosis\n\t\t\n\t\t\t\n\t\n\t\tkg kay\u0131n tala\u015f\u0131 veya yongas\u0131\t\n\t\n\t\t700 g kemiksiz, fazla ya\u011fl\u0131 olmayan dana kaburga eti300 g ya\u011fl\u0131 domuz d\u00f6\u015f\u00fc25 g tuz4 g toz karabiber (veya kullanmadan hemen \u00f6nce iri \u00e7ekilmi\u015f tane karabiber)4 g Frenk kimyonu (veya kullanmadan hemen \u00f6nce \u00f6\u011f\u00fct\u00fclm\u00fc\u015f kimyon tohumu)1 g \u015feker0.5 g g\u00fcher\u00e7ile (veya tuzun yerine yar\u0131 yar\u0131ya nitritli tuz ve sofra tuzu kullan\u0131n)1 g ki\u015fni\u015f (kullanmadan hemen \u00f6nce \u00f6\u011f\u00fct\u00fclm\u00fc\u015f)1 g muskat (kullanmadan hemen \u00f6nce rendelenmi\u015f)3 g ortas\u0131ndaki filizi \u00e7\u0131kar\u0131lm\u0131\u015f taze sar\u0131msak veya sar\u0131msak tozu25 ml k\u0131rm\u0131z\u0131 \u015farap (sert)42\/44 mm veya 44\/46 mm domuz ba\u011f\u0131rsa\u011f\u0131\t\n\t\n\t\tBa\u011f\u0131rsaklar\u0131 bir g\u00fcn \u00f6nceden suya koyup bekletin.Etleri dikkatlice ay\u0131klay\u0131p t\u00fcm k\u00fc\u00e7\u00fck kemikleri, k\u0131k\u0131rdaklar\u0131 ve sinirleri \u00e7\u0131kar\u0131n. Ard\u0131ndan k\u0131yma makinesinden kolay ge\u00e7meleri i\u00e7in \u015feritler halinde kesin. Buzdolab\u0131nda bekletin.Tuz, karabiber, Frenk kimyonu veya kimyon, \u015feker, g\u00fcher\u00e7ile, ki\u015fni\u015f, muskat ve sar\u0131msak eziciden ge\u00e7irilmi\u015f sar\u0131msa\u011f\u0131 veya sar\u0131msak tozunu kar\u0131\u015ft\u0131rarak baharat kar\u0131\u015f\u0131m\u0131n\u0131 haz\u0131rlay\u0131n. \u015earab\u0131 ayr\u0131 bir barda\u011fa koyun. Bir kenarda bekletin.Dana ve domuz etlerini d\u00f6n\u00fc\u015f\u00fcml\u00fc olarak 4,5 mm delikli aynas\u0131 tak\u0131l\u0131 k\u0131yma makinesinden ge\u00e7irip geni\u015f bir kaba al\u0131n.Baharatlar\u0131 k\u0131yman\u0131n \u00fczerine serpin ve homojen bir har\u00e7 elde edene kadar kuvvetlice kar\u0131\u015ft\u0131r\u0131n. En son \u015farab\u0131 ekleyip har\u00e7 iyice homojen ve yap\u0131\u015fkan olana kadar tekrar kar\u0131\u015ft\u0131r\u0131n.Sosis doldurma makinesini, hava kabarc\u0131\u011f\u0131 kalmamas\u0131 i\u00e7in harc\u0131 iyice bast\u0131rarak doldurun.Ba\u011f\u0131rsaklar\u0131 yava\u015f\u00e7a ve s\u0131k\u0131ca doldurun, ard\u0131ndan 20 cm'lik b\u00f6l\u00fcmleri i\u015faretleyin.Doldurma i\u015flemi bitti\u011finde Gendarme sosisleri iki\u015ferli olarak kesin ve t\u00fcts\u00fclemeden \u00f6nce iki g\u00fcn kurumalar\u0131 i\u00e7in as\u0131n.T\u00fcts\u00fcleme g\u00fcn\u00fc sosisleri so\u011fuk t\u00fcts\u00fcleme dolab\u0131na yerle\u015ftirin ve hafif hava \u00e7eki\u015fiyle 8 saat t\u00fcts\u00fcleyin.Ertesi g\u00fcn Gendarme sosisleri yatay olarak yerle\u015ftirin ve kendilerine \u00f6zg\u00fc, hafif k\u00f6\u015feli \u015fekillerini vermek i\u00e7in iki tahta aras\u0131nda bir g\u00fcn boyunca bask\u0131 alt\u0131nda tutun.\t\n\t\n\t\t\t\n\t\n\t\tSaucissonsAllemande, Fran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/203421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=203421"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/203421\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/202154"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=203421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=203421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=203421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}