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Sujuk

Turkish variant of sujuk, parmak sucuk

Turkish variant of sujuk, parmak sucuk

Sujuk, also “sucuk” and soudjouk is a dry, spicy sausage of Turkish origin which is eaten from the Balkans to the Middle East and Central Asia.

Sujuk consists of ground meat (usually beef, but pork is used in non-Muslim countries and horse meat in Kazakhstan and Kyrgyzstan), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content.

Sujuk may be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs (e.g. as breakfast in Egypt), accompanied by a hot cup of sweet black tea. Sujuk is sometimes cooked with haricot bean or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetiser with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce and tomato.

Sujuk is also commonly used as a topping on savoury pastries in Iraq, Syria, Egypt, Palestine, Israel and Lebanon; sujuk shawarma is also occasionally found. Akin to sujuk shawarma, sujuk döner was also introduced in Turkey in late 1990s.

Sujuk
Sujuk consists of ground meat (usually beef, but pork is used in non-Muslim countries and horse meat in Kazakhstan and Kyrgyzstan), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content.
Ingredients
Meats
  • 700 g lean beef
  • 300 g lean lamb or mutton
Ingredients per 1000g (1 kg) of Meat
  • 5 teaspoons salt
  • ½ teaspoon #2 Curing Salts (2.5 g)
  • ½ teaspoon dextrose (glucose), 0.3% (3 g)
  • 2½ teaspoons black pepper (5 g)
  • 2½ teaspoons red pepper (5 g)
  • 5 teaspoons cumin (10 g)
  • 5 teaspoons garlic (10 g)
  • 1 teaspoon allspice (2 g)
  • 2 teaspoons olive oil (10 g)
  • 0.12 g Bactoferm T-SPX Starter Culture (use scale for accuracy)
Instructions
  1. Grind beef and lamb through 5mm plate
  2. Mix all ingredients with meat.
  3. Stuff firmly into 38 mm casings.
  4. Ferment at 20ºC for 72 hours, 90-85% humidity.
  5. Dry at 12-16º C, 85-80% humidity for 1 month.
  6. Store sausages at 10-15º C, 75% humidity.
Notes
Cinnamon and cloves are often added.
Original sucuks are made with sheep tail fat (40% beef, 40% lamb, 20% sheep tail fat).
Sucuk is a very lean sausage.
Olive oil (up to 5%) is often added as a replacement for beef fat, which has poor sensory qualities.

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