Beypazari Sweet Sausage With Walnuts Product Description and Distinctive Features: Beypazarı Walnut Sweet Sausage is produced by dipping walnut halves twice in hot sausage dough and then drying them in the open air by stringing them on threads. The sausage dough, called "köfterlik," is prepared by boiling the juice of Ak Püskül grapes with molasses soil and then reboiling it after settling, resulting in a thick mixture. Wheat flour for bread is mixed into this mixture and cooked to create the dough.The history of Beypazarı Walnut Sweet Sausage dates back to ancient times and holds an important place in the culinary culture of the Beypazarı district. Therefore, it is associated with geographical boundaries and has gained reputation accordingly. Production Method: In the production of Beypazarı Walnut Sweet Sausage, Ak Püskül grapes grown within the geographical boundary are preferred. The juice is extracted from 250 kg of grapes, yielding approximately 200 kg of grape juice. The grape juice is mixed in a large lead-free copper cauldron called "kestime" with 1.5 kg of molasses soil, which is clayey and calcareous in nature, referred to as yeast. It is boiled until foaming occurs, then removed from the heat and allowed to rest for about 1 hour until the yeast settles. The fermented grape juice above the settled yeast is transferred to another cauldron (copper pot) and boiled for about 1 hour. As a result of evaporation, approximately 100 kg of a thick product is obtained. This product is called "kızartma" (roasting). The kızartma, taken off the heat, is left to cool. Approximately 100 kg of kızartma is mixed with 18-20 kg of bread flour to obtain sausage dough. The sausage dough is cooked in pans called "sucuk tavası" for 30-45 minutes. The cooked form of the sausage dough is called "köfterlik." 10 kg of walnut halves are soaked and threaded onto 100 cm-long strings. This way, approximately 90-100 walnut string sets are obtained. While the köfterlik is still hot, walnut string sets are dipped into the köfterlik. This is called the first dipping. Half an hour later, before the köfterlik cools completely, the second dipping process is applied. The walnut sausages are hung from the middle of a bar and dried in the open air for about 10-15 days. Beypazarı Walnut Sweet Sausage, after the drying process, can be stored in a dry environment for 7 to 8 months. After 2-3 months, the surface of the sausage crystallizes naturally. The crystallized form of the product may be particularly preferred by some consumers. The dried and ready-to-consume Beypazarı Walnut Sweet Sausage is offered for sale in two main ways according to consumer demands. The sausage with removed strings is broken into smaller quantities for sale. Alternatively, the whole sausage, without removing the strings or cutting the product, can be placed in boxes and offered for sale in 5-10 kg packages. Thanks to the drying process in the production method of Beypazarı Walnut Sweet Sausage, it can be stored for 7 to 8 months without the need for vacuum packaging.