Sujuk (Homemade From Scratch)

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while vegetable oil is cost-effective.

Combine minced meat, garlic, cumin powder, salt, black pepper, ginger powder, paprika, coriander powder, fenugreek powder, grated nutmeg, cloves, and cardamom powder in a large bowl.

Mix well to combine all ingredients.

Transfer the meat mixture to a rimmed sheet pan and spread it into a thin, even layer.

Place the sheet pan in the refrigerator uncovered for 24 hours to dry out the meat.

After 24 hours, portion the meat into five equal mounts.

Take one portion and wrap it in plastic wrap, shaping it into a sausage about 2 inches in diameter.

Twist the ends of the plastic wrap tightly to secure the shape.

Place the wrapped sausage on a tray in the freezer until solid.

Repeat the wrapping process for the remaining portions of meat.

Once solidified, transfer the sujuk pieces to a plastic bag, label and date them, and store in the freezer for up to 3 months.

To prepare the sujuk, defrost it and spread a thin layer on pa bread.

Heat a panini press and grill the stuffed bread for 10 minutes until the meat is cooked.

Add thin slices of tomatoes and cheese to the bread during grilling.

Alternatively, slice the sujuk into 1-inch thick pieces and sauté in oil and butter until browned on both sides.

Serve with bread or fried eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary