Preparation Underway in Oğuzlar: Boiling on a Wood Fire
The tradition of making walnut sausages in Oğuzlar has started once again, and this time with a dedication to preserving the heritage of the region. Known for its world-famous, geographically indicated Oğuzlar walnuts, the industrious women of the Oghuz people are leading the way in this culinary craft.
These hardworking women, who contribute to 8 percent of Turkey’s walnut needs, wake up early in the morning to light the wood fire under the cauldron where they will boil the molasses. The process of making walnut sausages involves stringing the walnuts grown with great effort and dipping them into the thick, boiling molasses.
With the help of their husbands, the women complete the labor-intensive task of making walnut sausages and fruit pulp, which will be stored in refrigerators for consumption throughout the winter. This tradition not only sustains the families in Oğuzlar but also provides a source of income for those living outside the city.
Furthermore, there is an initiative to obtain geographical indications for walnut sausage and fruit pulp, in addition to the already established Oğuzlar walnut. This move is crucial for preserving the authenticity and heritage of the region’s culinary practices.
Unlike other walnut sausages, those made in Oğuzlar contain more walnuts and are free from additives, made with only the finest ingredients. The dedication and hard work put into making these walnut sausages reflect the pride and passion the Oghuz people have for their traditions.
