📝 About This Recipe
A cornerstone of Middle Eastern and Balkan breakfast tables, Sujuk is a dry-cured, fermented beef sausage known for its intense garlic punch and warm, earthy spice profile. This recipe utilizes the traditional air-drying method to transform humble ground beef into a complex, tangy delicacy that sizzles beautifully in its own fat. Whether sliced into a hot pan with eggs or grilled over charcoal, this homemade Sujuk offers a depth of flavor that mass-produced versions simply cannot match.
🥗 Ingredients
The Meat Base
- 2 kg Ground Beef (High quality, 80/20 meat-to-fat ratio, chilled)
- 500 g Beef Tallow or Fat Back (Finely ground; essential for the characteristic texture)
The Spice Cure
- 100 g Garlic (Fresh cloves, crushed into a smooth paste)
- 50 g Kosher Salt (Non-iodized is crucial for curing)
- 6 g Curing Salt #1 (Prague Powder) (Essential for safety and pink color)
- 40 g Turkish Red Pepper Flakes (Pul Biber) (Aleppo pepper is a great substitute)
- 20 g Hot Paprika (For heat and deep red hue)
- 30 g Ground Cumin (Toasted for maximum aroma)
- 10 g Ground Allspice (Adds a subtle floral depth)
- 15 g Ground Black Pepper (Freshly cracked)
- 1/2 teaspoon Ground Cinnamon (A secret touch for complexity)
Casings and Binding
- 3-4 meters Beef Middles or Collagen Casings (32-36mm diameter, soaked in warm water)
- 1/2 cup Ice Cold Water (To help emulsify the spices)
👨🍳 Instructions
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1
Begin by ensuring all meat and fat are extremely cold, almost partially frozen. This prevents the fat from melting during the mixing process, which would ruin the texture.
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2
In a large chilled bowl, combine the ground beef and additional beef fat. Use your hands to lightly toss them together.
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3
Prepare the spice paste by mixing the crushed garlic, salts, pul biber, paprika, cumin, allspice, black pepper, and cinnamon with the ice-cold water until it forms a thick slurry.
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4
Pour the spice slurry over the meat. Knead the mixture vigorously for about 10-15 minutes. You are looking for 'primary bind'—the meat should become sticky and tacky to the touch.
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5
Cover the mixture tightly with plastic wrap, pressing it directly onto the meat surface to remove air. Refrigerate for 24 hours to allow the spices to penetrate and fermentation to begin.
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6
Prepare your casings by rinsing them thoroughly in lukewarm water to remove excess salt and improve elasticity.
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7
Using a sausage stuffer, feed the meat mixture into the casings. Pack them tightly to avoid air pockets, but be careful not to burst the casing.
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8
Tie the sausages into 'kangals' (coils) or links about 20cm long using butcher's twine.
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9
Use a sterilized needle or a sausage pricker to poke any visible air bubbles. This is vital to prevent spoilage in the air pockets.
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10
Hang the sausages in a cool, well-ventilated area (ideally 12-15°C with 70% humidity). Avoid direct sunlight.
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11
For the first 3 days, lightly press the sausages between two wooden boards for a few hours each day to achieve the traditional flattened Sujuk shape.
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12
Allow the Sujuk to dry for 7 to 14 days. It is ready when it has lost about 30% of its initial weight and feels firm to the touch.
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13
Once cured, store the Sujuk in the refrigerator for up to a month or vacuum seal and freeze for up to 6 months.
💡 Chef's Tips
Always use the freshest garlic possible; powdered garlic will not provide the correct fermentation profile. If you don't have a curing chamber, a cool garage or basement works well during autumn or spring. Never skip the curing salt (Prague Powder #1) as it protects against botulism during the long drying process. If you see white mold on the outside, it is generally safe; simply wipe it off with a cloth dipped in vinegar. For a 'quick' version, you can skip the casings and form the meat into patties, though you will lose the fermented snap.
🍽️ Serving Suggestions
Slice thinly and fry in a dry pan until the edges are crispy; serve with sunny-side-up eggs (Sucuklu Yumurta). Pair with salty cheeses like Halloumi or Feta and a side of olives for a traditional Turkish breakfast. Include in a warm sandwich with melted kashar cheese and sliced tomatoes. Serve alongside a glass of cold Ayran (yogurt drink) to balance the spicy, garlic-heavy flavors. Dice and toss into a hearty white bean stew (Kuru Fasulye) for an incredible flavor boost.