Sujuk Lebanese Recipe | Soujouk | Sucuk recipe | السجق اللبناني

Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines #claudetteskitchen
Ingredients:
1 tablespoon of cooking oil
500 gr. of sujuk - soujouk - sucuk - sausage
4 tomatoes
:المكونات
ملعقة كبيرة زيت طبخ
خمسمئة غرام من السجق
اربعة حبات بندورة
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What are the ingredients in sucuk?
What Is Turkish Sucuk Beef Sausage?
Sucuk is a semi-dried beef-based sausage made by a dry-curing process. Ground meat is well mixed with salt, black pepper, cayenne pepper, garlic, cumin, sumac, and other common Turkish spices.
What is Sujuk Lebanese food?
Sujuk is a dry, spicy and fermented sausage which is eaten from the Balkens to the Middle East. Sujuk consists of ground meat. A popular meat often found at your local Turkish bakery and restaurant. The Lebanese Food Emporium presents this tasty popular Turkish style cured meat in the 500g pack.
What is Soujouk Spice?
Soujouk (Sujuk) Spice Mix Soujouk / Sujuk is a spicy dry cured sausage, similar to salami, consists of ground meat (usually beef), seasoned with 'Soujouk spice mix', stuffed into a sausage casing, let it dry, before it is consumed. Soujouk/ Sujuk is very popular in Turkish, Armenian, Bulgarian and Albanian cuisine.
How do I cook the perfect sausage?
Put a non-stick pan over a medium heat then add the sausages. A little of the fat from the sausages will start to come out as they warm up, turn the sausages in the hot fat to coat them. Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly.