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Sujuk Recipe - How to Make Turkish Sujuk Sausage


Sujuk recipe! A complete How to make sujuk, recipe with list of sujuk ingredients, food pictures and video on how to prepare sujuk food. Easy as a-b-c sujuk food instructions and chef notes.

Sujuk

Sujuk recipe step by step instructions, list of sujuk ingredients, easy sujuk food directions, all from GlobalChefService.com

Sujuk is made from ground meat (typically beef, but pig is used in non-Muslim nations and horse meat is used in Kazakhstan and Kyrgyzstan), mixed with spices such as cumin, sumac, garlic, salt, and red pepper, and then stuffed into a sausage casing and dried for many weeks. It can be hot or not, salty or not, and has a high fat content.

Sujuk is a delicious dry-cured sausage. These sausages can be utilized in a variety of ways. You may slice them and lightly cook them in a pan before cracking eggs on top for a lovely breakfast / lunch. We highlight secrets behind making sujuk. We will cover almost everything you need to know about cooking sujuk. Here you will learn the exact ingredients needed to make sujuk including few chef notes and tips.

This is a complete Sujuk recipe article, use below links to jump to sections.

  1. About
  2. Recipe
  3. Ingredients
  4. Preparation Steps
  5. Video Guide
  6. Images

Have you tried the sujuk before? If you answered yes, you are aware of how great and tasty it is. But what if you have no idea how to make it? For your convenience, I've included a basic recipe guide.

Sujuk is a must-have dish in Turkey, particularly for meat eaters. As a result, some occurrences are intertwined with sujuk, or, to put it another way, sujuk is a necessary component of some events. It's eaten in a variety of ways, including in dishes and plain.

Learn how to prepare Sujuk, detailed pictorial and video guide to make your awesome Sujuk from your kitchen.

Sujuk - Turkish Traditional Sausage

Sujuk, also called as soudjouk, sucuk, sudzhuk, and even soutzouki, is a wonderful and old type of sausage from the Middle East. The name sujuk (or "sucuk" in Turkish) is derived from the Persian word zicak, or ziçak. Zicak refers to a packed mumbar (as in mumbar sujuk) or a "intestine wrap." This Persian word comes from the root "ziç," which means "to stretch or pull something, strip, or ribbon."

Sucuk, also spelled sujuk, is a semi-dry, spicy Middle Eastern sausage with a lot of fat. Ground beef and spices like cumin, salt, paprika, and garlic are used in the traditional recipe. Before eating, the sausage should be dried for at least three weeks.

Sujuk is largely thought to have been invented by the Turks, and while the exact date of its invention is uncertain, most historians assume it was at least several thousand years ago. Sujuk soon expanded throughout the Balkans, Central Asia, the Middle East, the Mediterranean, and beyond after acquiring popularity in Turkey, with each culture adding its own style and flavor. The variety of meat and the level of spiciness involved seem to be the key differences between types of sujuk.

It can be served cold and thinly sliced, but it's usually fried and served with eggs and veggies. Suuk is commonly eaten with tomatoes and garlic sauce in a pita bread in Lebanon, and as a pastry topping in Syria, Egypt, Iraq, and Israel.

Sujuk is stiff, rough, and difficult to chew raw, which is why most people prefer it cooked. One of the most common preparations is to have it for breakfast, sliced into slices and fried with eggs, with no additional oil required for frying due to the high fat content of sujuk. Sujuk is frequently fried and eaten with tomatoes and a sprinkling of garlic sauce in a pita in Lebanon, while it is also used as a pastry topping in Syria, Iraq, Egypt, Palestine, and Israel. Sujuk is a terrific complement to any barbeque, whether you grill it whole or bits of it on a skewer with your favorite vegetables, and it's also a genuinely delicious side dish.

Sujuk is definitely worth the time and work it takes to make. Although you'll have to wait 6 weeks for the meat to cure, the ultimate product will be a delectable spicy salami. It's great as an antipasto, breakfast cooked with eggs, or a spicy topping for pastries and pizza.

Sujuk Recipe

Here you have simple and straightforward instructions, step.by step directions on how to prepare Sujuk. Also, sujuk ingredients list and tips.

Sujuk recipe

Recipe: Sujuk Recipe
Category: Appetizer
Cuisine: Turkish
Author:
Preparation Time:
Cooking time:
Servings: 6
Average rating: 4.9 of 5.0 from 1417 reviews
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About: Sujuk recipe guide. Learn how to make your authentic food, sujuk.

Sujuk Ingredients List

Here you have all the list of ingredients for making Sujuk. Directions and how to prepare sujuk follows after.

  • 1 pound coarsely ground beef
  • 1 pound coarsely ground lamb
  • 1 tsp allspice
  • 1 tsp paprika
  • 1 ½ Tbsp cumin
  • 3 cloves garlic, crushed
  • 1 tsp sumac
  • ½ tsp cinnamon
  • ½ tsp ground mustard seeds
  • 1 Tbsp salt
  • 2 ½ Tbsp olive oil
  • ¼ cup water

Sujuk recipe step by step

Sujuk recipe instructions! Here you have all the step by step information on preparation of sujuk. Easy to follow directions on how to prepare sujuk recipe below.

Below is a simple recipe for the most hearty sujuk. The recipe is very simple and you can prepare it in no time. You can as well watch the video that follows later for a step-by-step preparation. This video will guide you to a delicious meal.

  1. In a large mixing bowl or tub, combine all of the ingredients and stir until well blended.
  2. Remove the sausage casings and rinse them under cold water before soaking them for an hour in a bowl of cold water.
  3. Fill the casings with the prepared meat filling using a sausage stuffer. Once you've filled a complete casing, knot it off and twist it every 8 inches to make links. To avoid unraveling, remember to twist each link in a different way each time.
  4. Use anything abrasive. Prick each link with a toothpick to eliminate any air bubbles.
  5. Roll the links in salt and knot a piece of twine on one end. Hang in a cool, dry location free of humidity. A basement with less temperature fluctuation can be a suitable choice.
  6. Give each sausage a little press every day to make sure no air is trapped inside. Your sujuk will be ready to eat after six weeks.

Sujuk food images

These are few sujuk food photos. Carefully taken Sujuk food pictures evoking the sujuk's best traits and its inherent deliciousness. With high quality colors and textures of the dish celebrated enormously.

Homemade SujukHow to make sujukSujuk foodhow to prepare Sujuk

Video on How to make Sujuk

Watch the video know-how of Sujuk. Have a audio-visual clue and in depth explanations on how to make sujuk. Below is the video on how to prepare sujuk.

Video Title: How to make Sujuk

Learn how to make sujuk. This is a video on how to prepare fantastic sujuk.

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How to make Sujuk, endnote

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