Sujuk, also known as sucuk, is the Turkish version of Italian salami. It is a spicy, dry sausage that’s usually made with beef, garlic, sumac, and red pepper.
Sujuk has a long history. It is believed to have been invented in Turkey around 1000BC although the exact date is unknown. If you’d like to find out more about some of the oldest sausage in the world be sure to check out my article which looks at who invented sausage.
Since its creation, sujuk has spread through Asia, Mediterranean, Middle East and the Balkans. As with most sausages, there are plenty of variations depending on what part of the world you live in. Each geographic location tends to vary the meat and spices based on local preference and availability of ingredients.
You can simply mix together the ingredients and shape into sausages, koftas or patties to cook immediately. Alternatively, if you want to cure the sujuk you’ll need some sausage casings
- 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
- Add all the ingredients to a large bowl or tub and mix until combined.
- Remove the sausage casings and run under cold water to rinse then place them in a bowl of cold water for an hour to soak.
- Use a sausage stuffer to fill the casings with the prepared meat filling. Once you fill an entire casing, tie off, then twist the casing every 8″ to create links. Remember to alternate the direction you twist each link to stop them unravelling easily.
- Use something sharp lie a toothpick to prick each link to remove any air bubbles.
- Roll the links in salt and tie one end to a piece of twine. Hang in a cool, dry area without humidity. A basement that isn’t subject to temperature change may be a good option.
- Every day, give each sausage a light squeeze to ensure no air is trapped. After six weeks your sujuk will be ready to consume.
Note: When you choose the beef and lamb, it’s preferable to select a cut that’s roughly 30% fat.
Making sujuk is well worth the effort. Although you have to be patient, waiting 6 weeks for the meat to cure, the end result will be a delicious spicy type of salami. It’s perfect for antipasto, fried with eggs for breakfast or used as a spicy topping for pastries and pizza.
Related reading: Discover how to make cevapi.