SUCUK Sudzhuk

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken offers a leaner option while pork is often less expensive.

natural casings

🥗Healthier: synthetic casings

💰Cheaper: none

Synthetic casings are easier to work with and more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile while canola oil is often more affordable.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder provides a similar flavor with a longer shelf life.

Grind or cut the fatty beef with a knife.

Weigh the beef to calculate the ingredients.

Hydrate the casing with water, 20g salt, and vinegar per 1kg of beef.

Mix the ingredients: 2g black pepper, 3g aleppo pepper, 1g cumin, 1g thyme, 1g juniper, 3g instacure#2, and 30g garlic with the beef.

Add 85ml of brandy to the mixture and mix well.

Refrigerate the mixture for 12 to 24 hours.

Remove air from the mixture and tie the ends of the casings.

(Optional) Add starter culture and/or mold culture if desired.

Hang the sausages in a cool, humid, and ventilated environment, like a wine cellar.

Use a weight to shape the sausages into an oval shape and repeat for several days.

Keep the sausages in the cellar for 15 to 20 days.

Cooking Techniques

Equipment Needed

Spice Level: