📝 About This Recipe
Sujuk is a cornerstone of Middle Eastern cuisine, a dry-cured, fermented beef sausage renowned for its deep crimson hue and potent aromatic profile. This recipe captures the essence of the Levant and Anatolia, blending high-quality beef with a symphony of warm spices like cumin, sumac, and Aleppo pepper. Whether grilled until crispy or sautéed with eggs, its robust, garlicky, and slightly tangy flavor profile makes it an irresistible addition to any mezze spread.
🥗 Ingredients
The Meat Base
- 2 lbs Ground Beef (high quality, 80/20 lean-to-fat ratio for succulence)
- 1/4 cup Beef Tallow or Suet (finely ground, optional for extra richness)
The Spice Blend
- 10-12 cloves Garlic (turned into a fine paste with a pinch of salt)
- 2 tablespoons Cumin (ground)
- 1 tablespoon Sumac (for a signature tangy finish)
- 2 tablespoons Aleppo Pepper or Pul Biber (adjust for desired heat level)
- 1 tablespoon Sweet Paprika (for color and mild sweetness)
- 1 teaspoon Ground Allspice
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 tablespoons Kosher Salt (crucial for the curing process)
Preparation and Casing
- 1 tablespoon Red Pepper Paste (Biber Salçası) (mild or hot depending on preference)
- 2 tablespoons Ice Cold Water (to help bind the spices)
- 3-4 feet Collagen or Natural Sausage Casings (optional; can also be formed into patties)
👨🍳 Instructions
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1
In a small bowl, combine the cumin, sumac, Aleppo pepper, paprika, allspice, cinnamon, black pepper, and salt. Mix thoroughly to ensure an even distribution of spices.
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2
Using a mortar and pestle or a garlic press, crush the garlic cloves with a pinch of salt until they form a smooth, creamy paste.
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3
Place the ground beef in a large chilled mixing bowl. Add the garlic paste, the spice blend, and the red pepper paste.
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4
Begin kneading the meat mixture by hand, much like bread dough. Add the ice-cold water gradually to help the proteins bind and the spices incorporate deeply into the fat.
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5
Continue kneading for at least 10 minutes. The mixture should become tacky and slightly lighter in color; this ensures the sujuk won't crumble when sliced.
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6
Take a small teaspoon-sized portion of the meat, flatten it, and fry it in a pan to taste. Adjust salt or spices if necessary before proceeding.
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7
If using casings, thread them onto a sausage stuffer and fill them firmly, twisting every 6 inches to create links. Alternatively, roll the meat into tight logs using plastic wrap, ensuring no air bubbles remain.
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8
For the traditional dry-cured texture, hang the sausages in a cool, dry, and well-ventilated area for 24-48 hours. If you prefer a fresh sujuk, refrigerate the logs for at least 12 hours to allow the flavors to marry.
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9
Once cured or chilled, remove the casings or plastic wrap. Slice the sujuk into 1/4 inch thick rounds.
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10
Heat a non-stick or cast-iron skillet over medium heat. You do not need to add oil, as the sujuk will release its own flavorful red fat.
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11
Sear the slices for 2-3 minutes per side until the edges are crispy and the center is cooked through and aromatic.
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12
Transfer the hot sujuk to a serving plate, drizzling any remaining spicy oil from the pan over the top.
💡 Chef's Tips
Always use beef with at least 20% fat; lean beef will result in a dry, crumbly sausage. If you don't have a sausage stuffer, forming the meat into a log with plastic wrap and freezing it slightly makes it much easier to slice into perfect rounds. Kneading is the secret—don't skip it! The friction develops the myosin in the meat, which gives the sausage its characteristic 'snap'. For a smokier flavor, use smoked paprika or a touch of chipotle powder if Aleppo pepper is unavailable. Store your homemade sujuk in the freezer for up to 3 months; it slices beautifully even when semi-frozen.
🍽️ Serving Suggestions
Serve alongside fried eggs (Sujuklu Yumurta) for a classic Turkish breakfast. Pair with cubes of salty Halloumi cheese and fresh cucumber slices for a balanced mezze plate. Stuff into warm pita bread with a drizzle of tahini and pickled wild cucumbers. Serve with a glass of cold Ayran (salty yogurt drink) to cut through the richness and spice. Scatter over a homemade flatbread or pizza before baking for an incredible flavor boost.