purj

Purj refers to a type of small, often homemade, dried sausage originating from the Baltic region, particularly Estonia and Latvia. It is typically made from ground pork or a mixture of pork and beef, seasoned with salt, pepper, and sometimes garlic or other spices. The meat is encased in a natural casing, such as sheep or hog intestines, and then air-dried or smoked. The drying process can take several weeks, resulting in a firm texture and a concentrated flavor.

Historically, purj was a method of preserving meat for consumption during colder months. Its small size makes it convenient for snacking or as an ingredient in various dishes. It can be eaten raw after the drying process is complete, or it can be cooked by frying, grilling, or boiling. The flavor profile is generally savory and can vary depending on the specific spices used and the duration of the drying or smoking period. Purj is often associated with traditional cuisine and is sometimes found in local markets or specialty food stores in the Baltic states. Variations exist, with some producers adding different herbs or spices to create unique taste profiles.