https://indianpedia.org/index.php?action=history&feed=atom&title=Kargyong 2026-07-31T10:17:44Z Revision history for this page on the wiki MediaWiki 1.45.4 https://indianpedia.org/index.php?title=Kargyong&diff=445742&oldid=prev 2025-11-26T10:41:20Z

<p></p> <p><b>New page</b></p><div>{{short description|Fermented sausage from Sikkim}}<br /> &#039;&#039;&#039;Kargyong&#039;&#039;&#039; is a type of [[sausage]], made with ginger, garlic and salt. It&#039;s a product of [[Sikkim]] where it is consumed by the [[Bhutia]], [[Tibetans|Tibetan]], [[Sherpas|Sherpa]], [[Lepcha people|Lepcha]] and [[Ngalop people|Drukpa]] people mostly. It can be found in the local restaurants and fool stalls of Sikkim, the [[Darjeeling Himalayan hill region]], [[Bhutan]], [[Tibet]] and [[Ladakh]].&lt;ref name=prakash&gt;{{cite book |last1=Prakash |first1=Jyoti |title=Himalayan Fermented Foods |page=164 |publisher=CRC Press}}&lt;/ref&gt; It is made with beef (&#039;&#039;lang kargyong&#039;&#039;), [[yak]] (&#039;&#039;yak kargyong&#039;&#039;) and pork (&#039;&#039;faak kargyong&#039;&#039;).&lt;ref name=kargyong&gt;{{cite book |title=Handbook of Fermented Meat and Poultry |date=2014 |publisher=Wiley |page=326 |isbn=9781118522691 |url=https://books.google.com/books?id=nu7lBQAAQBAJ&amp;dq=Lang+kargyong&amp;pg=PA326}}&lt;/ref&gt; <br /> <br /> It&#039;s made with natural casing called &#039;&#039;gyuma&#039;&#039; and cooked by boiling, then it is smoked and dried for at least 10 days, but up to 15 days or more. The finished &#039;&#039;lang kargyong&#039;&#039; 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 &#039;&#039;[[raksi]]&#039;&#039; liquor, or &#039;&#039;[[chhaang]]&#039;&#039;.&lt;ref name=prakash&gt;{{cite book |last1=Prakash |first1=Jyoti |title=Himalayan Fermented Foods |page=164 |publisher=CRC Press}}&lt;/ref&gt;<br /> <br /> The microorganisms associated with kargyong include various types of &#039;&#039;[[lactobacilli]]&#039;&#039;, &#039;&#039;[[bacillus]]&#039;&#039;, &#039;&#039;[[micrococcus]]&#039;&#039; and &#039;&#039;[[staphylococcus]]&#039;&#039;, and some [[yeast]] and other [[fungal]] species with mycelia.&lt;ref name=kargyong/&gt;<br /> <br /> ==References==<br /> {{reflist}}<br /> <br /> [[Category:Cuisine of Northeast India]]<br /> [[Category:Bengali cuisine]]<br /> [[Category:Bhutanese cuisine]]<br /> [[Category:Tibetan cuisine]]<br /> [[Category:Fermented sausages]]<br /> [[Category:Indian sausages]]<br /> <br /> <br /> {{India-cuisine-stub}}</div>

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