📝 About This Recipe
Sujuk is a legendary dry-cured, fermented beef sausage that defines the bold flavors of Middle Eastern and Balkan breakfast tables. This recipe delivers a deeply aromatic profile, balancing the richness of high-quality beef with a punchy blend of garlic, cumin, and Aleppo pepper. Making it at home allows the complex fermentation process to develop a unique tang and firm texture that store-bought versions simply cannot match.
🥗 Ingredients
The Meat Base
- 2 kg Ground Beef (80/20 lean-to-fat ratio, chilled)
- 500 grams Beef Fat (Suet) (finely ground or minced)
The Spice Cure
- 100 grams Garlic (crushed into a fine paste)
- 50 grams Sea Salt (non-iodized for proper curing)
- 4 tablespoons Cumin (freshly toasted and ground)
- 5 tablespoons Aleppo Pepper (Pul Biber) (for mild heat and deep red color)
- 2 tablespoons Hot Paprika (for extra kick)
- 1 tablespoon Black Pepper (freshly cracked)
- 1 teaspoon Allspice (ground)
- 1/2 teaspoon Cinnamon (optional, for subtle warmth)
Casing and Prep
- 3-4 meters Beef Middle Casings (cleaned and soaked in lukewarm water)
- 2 tablespoons Vinegar (to rinse the casings)
👨🍳 Instructions
-
1
Ensure all your meat and fat are extremely cold. Place the ground beef and ground fat in a large chilled mixing bowl to prevent the fat from melting during the mixing process.
-
2
Prepare the garlic paste by mashing the cloves with a pinch of the salt until a smooth, almost liquid consistency is achieved.
-
3
In a small bowl, whisk together the salt, cumin, Aleppo pepper, paprika, black pepper, allspice, and cinnamon until evenly combined.
-
4
Spread the spice mixture and the garlic paste over the meat. Using your hands, knead the mixture vigorously for at least 15-20 minutes. The meat should become tacky and the spices should be perfectly distributed.
-
5
Cover the bowl tightly with plastic wrap and refrigerate for 24 hours. This allows the spices to penetrate the meat fibers and initiates the curing process.
-
6
The next day, rinse the soaked casings in water mixed with a little vinegar to remove any odors and improve elasticity.
-
7
Using a sausage stuffer or a funnel, stuff the meat mixture into the casings. Pack them tightly to avoid air pockets, but be careful not to burst the casing.
-
8
Tie the ends with butcher's twine. Traditionally, Sujuk is formed into 'kangals' (horseshoe shapes) by tying the two ends of a 30cm segment together.
-
9
Use a sterilized needle to prick any visible air bubbles in the casing. This is crucial to prevent spoilage.
-
10
Hang the sausages in a cool, dry, and well-ventilated area (ideally 12-15°C). Avoid direct sunlight.
-
11
Once a day, use a rolling pin to gently flatten the sausages. This helps achieve the traditional flat shape and ensures even drying.
-
12
Dry for 3 to 7 days depending on humidity and your preference for firmness. The Sujuk is ready when it feels firm to the touch and has darkened in color.
-
13
To serve, peel off the outer skin, slice into rounds, and pan-fry in its own fat over medium heat until the edges are crispy and the center is tender.
💡 Chef's Tips
Always use non-iodized salt as iodine can interfere with the fermentation and give a metallic taste. If you don't have a cool basement for hanging, you can dry them in the refrigerator on a wire rack for 10-14 days, turning daily. Don't skip the kneading; the friction develops the proteins (myosin) which gives the sausage its characteristic 'snap'. If you see a light white powder on the casing during drying, don't panic—it's usually beneficial mold or salt bloom; just wipe it with a vinegar-soaked cloth.
🍽️ Serving Suggestions
Classic 'Sucuklu Yumurta': Sauté slices until the fat renders, then crack eggs directly over them. Serve as part of a full Turkish breakfast (Kahvaltı) with olives, feta cheese, and honey. Thread onto skewers with peppers and tomatoes for a quick, flavorful grill. Thinly slice and use as a topping for 'Pide' or homemade pizza for a spicy, savory kick.