Sucuk is one of the indispensable flavors of Turkish cuisine. A good sujuk is obtained by combining the right ingredients with the right techniques. To make a quality sujuk, you can follow the steps I will explain below.
Preparation of Materials
2 kilograms of beef must be preferred without fat and without nerves.
You can also use 300 grams of lard or butter.
- 50 grams of salt
- 50 grams of chili pepper
- 15 grams chopped coriander
- 10 grams of cumin
- 5 grams of black pepper
- 5 grams of granulated sugar
- 5 grams of garlic powder
The quality of the sausage starts with the quality of the meat used. Get the meat without fat and without nerves. Leave the meat with the tail fat in the freezer for 1-2 hours. Then cut the meat and fat into cubes.
Preparation of Spices
In a bowl, mix salt, pepper, coriander, cumin, black pepper, granulated sugar and garlic powder. This spice mix will give the sausage its characteristic taste and aroma.
Meat Grinding
Pass the chopped meat and fat together through the meat machine. It is important to cut the meat thinly like minced meat. You can pull two or three times. In this way, the texture of the sujuk will be better.
Adding Spices
Take the ground meat and oil in a bowl. Add the spice mix you prepared and knead well. Spices should be distributed homogeneously on meat and fat. It is important for hygiene to use gloves while kneading.
Resting Process
Let the sausage mixture rest in the refrigerator overnight. Thus, the spices penetrate the meat well and its flavor becomes better.
Forming
You can use sausage casing to transform the rested sausage mixture into thin and long shapes. Wash the sausage casing thoroughly and soak in warm water. Then tie the sheath tightly and after tying one end, fill the mixture into the sheath.
How to Choose Quality Sujuk?
Sucuk is one of the indispensable tastes of Turkish cuisine. However, there are many different brands and varieties on the market. There are some important factors to consider when choosing a quality sausage. Here are some tips on how to choose a quality sujuk:
Manufacturer
When choosing sujuk, it is important to consider the reputation of the manufacturer. Sujuk produced by a quality and reliable manufacturer usually tends to be fresher and more hygienic. Choosing reliable brands will ensure you get a quality sujuk.
Meat Quality
Sucuk is usually made of veal, mutton or mixed meat. When choosing a quality sujuk, the quality of the meat is very important. The meat of fresh and well-fed animals is important to obtain a more delicious sausage. The color of the meat should be dark red and homogeneous, without an unpleasant odor.
Contents
In addition to the meat, the quality of the other ingredients used in the sujukis also important. A good sujuk is usually made using natural spices and salt. It is important to avoid sausages that contain additives, artificial flavors and colours. The content of meat is usually indicated on the product packaging. By paying attention to the ingredients, you can choose a healthier sujuk.
Packaging and Storage Conditions
A quality sausage must be properly packaged and stored. Suujuks are usually sold in vacuum or airtight packages. This type of packaging helps the sausage to maintain its freshness and flavor. It is also important to pay attention to the expiration date and proper storage conditions.
Hygiene
Sucuk must be produced under hygienic conditions. The compliance of the production facility with hygiene standards is a factor affecting the quality of the product. The cleanliness of the production facility and the compliance of the employees with the hygiene rules help you choose a quality sausage.
