Turkish Sucuk
Master the art of traditional Turkish sucuk with this aromatic recipe that combines quality beef and lamb with bold spices. The foundation of premium minced meats is elevated by generous amounts of garlic and a carefully calibrated blend of Aleppo chilli flakes and chilli powder for authentic heat. Whole cumin and black pepper add their distinctive warmth and depth, while the natural casings allow the sausage to develop its characteristic deep red colour and firm texture during curing. The result is a robust, spicy sausage that captures the essence of Turkish charcuterie, perfect for breakfast with eggs or grilled to crispy perfection.
Sucuk sausage
Author: Cee Gee
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
Ingredients
- 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
Instructions
Pre-preparation
- Soak the sausage casings in cold water for 24 hours to remove excess salt
- Combine beef and lamb in a big mixing basin (plastic, porcelain or stainless steel)
- Combine all the whole spices and grind until fine. Mix with other ingredients
- Add above to the meats, ensuring that everything is well mixed
- Cover mixing basin with cling film. Allow to rest in the fridge for 12- 18 hours.
- Mince the meat into a coarse mince using a 4.5 mm (0.177 inches) mincing plate.
Making the sausage
- Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes.
- 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.
- Set quantity aside needed for immediate barbequing/cooking and freeze the rest
Notes
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
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
