Kargyong is a type of
sausage, made with ginger, garlic and salt. It's a product of
Sikkim where it is consumed by the
Bhutia,
Tibetan
Tibetan may mean:
* of, from, or related to Tibet
* Tibetan people, an ethnic group
* Tibetan language:
** Classical Tibetan, the classical language used also as a contemporary written standard
** Standard Tibetan, the most widely used spoken dial ...
,
Sherpa,
Lepcha and
Drukpa people mostly. It can be found in the local restaurants and fool stalls of Sikkim, the
Darjeeling Himalayan hill region
Darjeeling Himalayan hill region or Darjeeling Himalaya is the mountainous area on the north-western side of the state of West Bengal in India. This region belongs to the Eastern Himalaya range. The Darjeeling district except the Siliguri subdiv ...
,
Bhutan,
Tibet and
Ladakh.
It is made with beef (''lang kargyong''),
yak
The domestic yak (''Bos grunniens''), also known as the Tartary ox, grunting ox or hairy cattle, is a species of long-haired domesticated cattle found throughout the Himalayan region of the Indian subcontinent, the Tibetan Plateau, Kachin Sta ...
(''yak kargyong'') and pork (''faak kargyong'').
It's made with natural casing called ''gyuma'' and cooked by boiling, then it is smoked and dried for at least 10 days, but up to 15 days or more. The finished ''lang kargyong'' can be eaten boiled. It is also fried with onion, chillies, salt and onion to be used in curry. The fried sausage is also eaten plain with ''
raksi
Raksi (Devanagari:रक्सी) or Rakshi (Bantawa language: Hengmawa/Hengma, Limbu language: Sijongwaa aara, Nepal Bhasa: aila) is the Nepali term for a traditional distilled alcoholic beverage in Nepal, India (Darjeeling, Sikkim) and Tibet. ...
'' liquor, or ''
chhaang''.
The microorganisms associate with kargyong as various types of ''
lactobacilli
The ''Lactobacillaceae'' are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the ''Lactobacillaceae,'' the pathway used for hexose fermentati ...
'', ''
bacillus'', ''
micrococcus
''Micrococcus'' (mi’ krō kŏk’ Əs) is a genus of bacteria in the Micrococcaceae family. ''Micrococcus'' occurs in a wide range of environments, including water, dust, and soil. Micrococci have Gram-positive spherical cells ranging from abo ...
'' and ''
staphylococcus
''Staphylococcus'' is a genus of Gram-positive bacteria in the family Staphylococcaceae from the order Bacillales. Under the microscope, they appear spherical (cocci), and form in grape-like clusters. ''Staphylococcus'' species are facultative ...
'', and some
yeast and other
fungal species with mycelia.
[
]
References
Northeast Indian cuisine
Fermented sausages
Indian sausages
{{India-cuisine-stub