Sucuk sausage – Turkey

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recipe for Turkish Sucuk sausage

Sucuk sausage
Nutrition Information
  • Serving size: 100 grams
  • Calories: 199 kcal
  • Fat: 15g
  • Saturated fat: 6.2
  • Carbohydrates: 0.7g
  • Sugar: <0 .5g
  • Sodium: 0.57g
  • Fiber: <0 .5g
  • Protein: 19g
Recipe type: Sausages
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Some great food has its origins in Turkey, once the centre of the Ottoman empire. Dishes like shish kebab, baklava, kofta and the ubiquitous doner kebab are well-known foods in the world today. While not that well-known, this sausage follows in the mould of other Turkish food. It is simply delicious
  • Minced beef (20% fat) - 1 kilogram
  • Minced lamb (10% fat) – 500g
  • Sausage casings - 3 meters 36/40 mm diameter
  • Garlic – 70g (finely chopped)
  • Chilli powder – 15g
  • Aleppo Chilli flakes – 30g (see note)
  • Salt (fine) - ¾ tablespoon
  • Cumin (whole) – 20g
  • Black pepper (whole) – 20g
  1. Soak the sausage casings in cold water for 24 hours to remove excess salt
  2. Combine beef and lamb in a big mixing basin (plastic, porcelain or stainless steel)
  3. Combine all the whole spices and grind until fine. Mix with other ingredients
  4. Add above to the meats, ensuring that everything is well mixed
  5. Cover mixing basin with cling film. Allow to rest in the fridge for 12- 18 hours.
  6. Mince the meat into a coarse mince using a 4.5 mm (0.177 inches) mincing plate.
Making the sausage
  1. Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes.
  2. Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
  3. Set quantity aside needed for immediate barbequing/cooking and freeze the rest
Sausage casings can be bought on-line or from your butcher.

Aleppo chilli flakes can be substituted by ground Kashmiri Chillies. Alternatively
simply add an additional 5 grams of Chilli powder

This recipe yields approximately 20 sausages

Keywords : Turkish sucuk with chillies

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Hünkar Beğendi – Turkey

Home » Turkish
Hankar begendi. Lamb casserole from Turkey
Hankar begendi in a sliver serving dish with a dome

Turkish lamb casserole with chillies and eggplant puree
Nutrition Information
  • Serving size: 100g
  • Calories: 101 kcal
  • Fat: 6.4g
  • Saturated fat: 3.3g
  • Carbohydrates: 3.8g
  • Sugar: 2.6g
  • Sodium: 0.22g
  • Fiber: 1.1g
  • Protein: 7.5g
Recipe type: Casseroles
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
It is said that the Sultans of the Ottoman Empire dined in great style. Their cuisine certainly had an impact on many countries, including Greece and India(and we all know how wonderful the cooking of these countries is). This dish, which translated means “Sultan's delight”, is no exception. Rich and brimming with flavour, this Turkish dish will have your family and friends begging for more. Something well worth adding to your favourite meals collection!
For the Stew
  • Lamb - 500g (chopped in 25 mm cubes)
  • Tomatoes -3 medium- chopped
  • Fresh Chillies - 1 to 3 (Serrano, Scotch bonnet, Birdseye or similar) - adjust to taste
  • Large onion, finely chopped
  • Crushed garlic - 3 cloves finely chopped
  • Bay leaves - 2
  • Tomato paste - tablespoon
  • Dried oregano -1 teaspoon
  • Dried thyme - I teaspoon
  • Olive Oil - 1 tablespoon
  • Butter- I tablespoon
  • Salt and pepper for seasoning
For the Puree
  • Aubergines - 3 medium to large
  • Aleppo Chilli Flakes- 1 teaspoon (optional) * (see note)
  • Grated parmesan - 1 cup
  • Butter - 1 tablespoon
  • Corn flour - 2 tablespoons
  • Milk - 2 cups
  • Chopped flat leaf parsley to garnish
  1. Mix together olive oil, garlic, bay leaf, tomato paste, and the onion. Add meat and marinate in the refrigerator (in a ziplock bag or non-metallic bowl covered with cling film). Once marinated remove from the container. Reserve marinade.
For the meat
  1. Melt 1 tablespoon of butter and brown meat. Season with salt and pepper
  2. Add reserved marinade mixture and chillies to the pan and sauté until onions are golden. Add herbs and tomatoes and bring to the boil. Lower heat and cook until tender and sauce thickens. (approx. 45 minutes). Add water if it appears that the stew is becoming dry. We are aiming for a nice thick gravy
For the eggplant puree
  1. Heat your oven to 240 degrees Celsius.
  2. Smear butter on a roasting pan (or use non-stick baking sheets) and add aubergines. Roast for 20 - 25 minutes until tender. Cut and remove the flesh with a spoon and mash. Be careful, it will be hot! Discard seeds and pips.
  3. Mix the cornflour into milk and stir well. Add to a saucepan and cook over a medium heat, stirring continuously otherwise it will form lumps. Stir until you have a nice thick white sauce
  4. Continuing to stir, add aubergine,. Mash, and mix well. Finally, stir in cheese and sprinkle with Aleppo powder.
To serve
  1. Place a portion of the puree on a plate and spoon meat stew over. Sprinkle with chopped parsley.
Aleppo powder can be substituted by red chilli flakes or cayenne pepper. You might want to use a little less depending on your tolerance to heat.

This recipe yields 4 - 5 portions

Keywords Hunkar Begendi with chilli

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