Sucuk is one of the indispensable flavors of Turkish cuisine and is frequently consumed especially for breakfast. Sausage making involves the careful preparation of beef or mutton and blending it with spices. Here are the step-by-step details of sausage making:
Ingredients
- 1 kg beef or mutton, preferably lean
- 100 grams of beef or sheep fat
- 30 grams of salt
- 30 grams of red pepper powder
- 5 grams garlic powder, optional
- 5 grams of black pepper
- 5 grams of cumin
- 5 grams allspice
- 5 grams of thyme
- 5 grams of granulated sugar
- 20-30 cm long red pepper wrapping sheath
Step 1: Preparing the Meat
Cut your meat into cubes and remove the nerves. Optionally, you can put the meat in the freezer for a while, this will make it easier to chop. Cut the butter into small cubes.
Step 2: Preparing the Spices
Mix red chili powder, garlic powder, salt, black pepper, cumin, allspice, oregano and granulated sugar in a bowl. The spice mix is the main ingredients that will create the characteristic flavor of the sausage.
Step 3: Blending Meat and Spices
Combine the chopped meat and oil in a bowl. Then add the spice mixture and mix well with your hands. Knead for about 5-10 minutes to ensure that the meat is uniformly coated with the spices. This process also allows the meat to release its juices and the spices to penetrate the meat.
Step 4: Shaping the Sausage
Stuff the sausage mixture into the fresh red pepper wrapping sleeve. To fill the sausage casing completely, you can use a sausage stuffer or your hand to help by pressing gently. Be careful not to overcompress because the sausages may swell as they cook. Cut the stuffed sausages about 20-30 cm long. The shape of the sausages is maintained by knotting or tying the ends tightly.
