Have you ever wanted to make your own homemade sujuk sausage? This sujuk sausage recipe is just what you need. Sujuk, also known as sucuk, is a tasty Turkish sausage that is loved not only in Turkey but also in various Middle Eastern countries, Eastern Europe, and Central Asian countries. It is made with ground beef or horse meat, combined with a variety of spices such as black pepper, red pepper flakes, ground fenugreek, and Aleppo pepper. Let’s dive into this great recipe!
What is Sujuk Sausage?
Sujuk sausage is a type of sausage that is a main ingredient in many dishes in Turkish cuisine. It’s a flavorful sausage with high fat content, usually made from ground meat – typically beef or sometimes horse meat. The meat mixture is seasoned with various spices and then stuffed into sausage casings. It’s then left to undergo a drying process before it’s ready to be cooked and enjoyed.
Preparing the Meat
The first step in this sujuk sausage recipe involves preparing the meat. You can use a variety of meats but the most popular choices are ground beef and horse meat. The meat should be ground using a meat grinder fitted with a coarse plate. This ensures the meat retains a good texture. Once the meat is ground, it’s mixed with the various spices to create a spicy sausage mixture.
Stuffing the Sausages
The next step in this simple recipe requires a sausage stuffer. The spicy meat mixture is tightly packed into sausage casings. Some people prefer to make their own sujuk in a round shape, similar to a large meatball, but it’s more traditional to make them into long sausages. This is done using a sausage stuffer, which ensures the casings are filled evenly.
The Drying Process
Once the sausages are stuffed, they need to be left to dry. This is one of the most critical steps in the sujuk sausage recipe. The sausages are usually hung on wooden boards in a cool place for the next day or so. This allows the flavors to develop and the sausages to firm up. The drying process also helps to extend the shelf life of the sausage.
Cooking the Sujuk Sausage
When it comes to cooking the sujuk sausage, low heat is key. This allows the sausage to cook slowly and evenly. It’s typically pan-fried in a little extra oil for 2-3 minutes on each side until it’s brown and crispy. The sausage can also be grilled or baked if preferred. Once cooked, the sujuk sausage can be sliced and served as is, or used as a main ingredient in various dishes.
Recipes Using Sujuk Sausage
One of the best ways to enjoy sujuk sausage is in traditional Turkish dishes such as sucuklu yumurta (sujuk with eggs) or kuru fasulye (a bean stew with sujuk). The spicy, flavorful sausage adds a delicious depth of flavor to these dishes. You can also use it to make a tasty tomato sauce for pasta, or simply serve it with some green onions and a drizzle of olive oil. The possibilities are endless!
Storing Sujuk Sausage
Storing your homemade sujuk sausage properly is essential to extend its shelf-life. Once your sausages are done, they can be stored in the fridge for up to a week. Wrap them tightly in cling film or place them in an airtight container to prevent them from drying out. If you have made a large batch of sausages, you can also freeze them. Just make sure to wrap them well in plastic wrap before placing them in the freezer. They can be stored for up to three months this way.
Enjoying Your Homemade Sujuk Sausage
There’s nothing quite like the satisfaction of biting into a piece of homemade sujuk sausage. The combination of the spicy ground meat, the rich fat, and the unique blend of spices creates a taste sensation that’s hard to beat. Whether you’re using it as a key ingredient in a variety of dishes or simply enjoying it on its own, you’ll love this homemade sausage. Afiyet olsun (Enjoy your meal)!
Final Words on our Sujuk Sausage Recipe
This simple, step-by-step guide should provide you with all the information you need to create your own sujuk sausage at home. It’s a fun and rewarding process that results in a delicious, flavorful sausage that you can enjoy in a variety of ways. So why not give it a try? You may just find that homemade sujuk sausage becomes a new favorite in your kitchen. Happy cooking!
- 2 lbs of beef, minced
- 1/2 cup of garlic, crushed
- 1/4 cup of salt
- 2 tablespoons of ground cumin
- 2 tablespoons of ground coriander
- 1 tablespoon of ground black pepper
- 2 teaspoons of ground fenugreek
- 2 teaspoons of ground allspice
- 1 teaspoon of ground cinnamon
- 2 tablespoons of red pepper flakes
- 2 tablespoons of sweet paprika
- 1 cup of red wine
- Sausage casings
- Mix the minced beef and crushed garlic together in a large bowl.
- In a separate bowl, combine all the dry spices and gradually add into the bowl with the beef and garlic.
- Pour in the red wine, and knead the mixture until the wine is fully absorbed.
- Rinse the sausage casings in warm water and stuff the seasoned beef mixture into the casings using a sausage stuffer.
- Hang the sausages in a cool and well-ventilated place for about 10-14 days to cure.
- After the curing period, the sujuk sausage is ready to be cooked and enjoyed!
Homemade sujuk sausage can be stored in a refrigerator for up to 2 weeks or in the freezer for up to 2-3 months.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 1440mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 28g