Sucuk sausage

[Jim]

Has anyone tried to make Sucuk or Soujuk? UMAi Dry works pretty well for pressing the sausage into its traditional flat shape

[Laurette Dagher]

Hi:
I am new to the forum, however very familiar with the Soujuk sausages and the ones shown in the picture look very flat, the sausages should look fuller. I am planning to make some whenever I have enough room in the fridge. Which recipe did you use?

[Thea]

Welcome to the Forum. With a handle like “charcuterie57,” we are eager to have you share your experience.

A web search of this type of sausage will show a wide range of shapes, round to flat. We opted for the flatter version, similar that those often found commercially available. It was also an opportunity to experiment with drying rate of another shape.

We achieved the best dry sausage results ever with this recipe!

Thank you for piping in.

BagLady
aka Thea

[Jim]

Hi Charcutier57,

We used the recipe out of Stanley Marianski book for Soujuk. We could not get lamb tail fat I guess they don’t raise these type of sheep around here, so we used just regular lamb fat. The results by far exceeded our expectations. Unfortunately the recipe does not give shape specifications. We did go to a local middle eastern store and looked at some commercially produced product. For some entertainment here are some photos of our method of flattening the sausage:

[LLOYD A CUPICCIA]

They look awesome!!!! I ordered some Sucuk from little Armenia in CA and they were flat

[Jim]

Hi Lloyd,

Our basic research yielded a slew of different variations of this sausage. It is perhaps little known in US, but the domain of this sausage spans the former boundaries of the Ottoman empire and beyond. Varieties of this can be found from Russia and Armenia to Arabia. Beef and Lamb and a mountain of spices.
We used a larger size 10mm grinding plate this time and the results were excellent, the product dried very evenly without any case hardening.

[LLOYD A CUPICCIA]

I have found the same variations you have based on my research. Before there was Italian sausage and prosciutto there was Soujouk and Basturma.

I have read up on the otterman empire and the various opinions about their take on food. FOOD IS FASCINATING!!.

[Jim]

Here is the video of the entire process:

[LLOYD A CUPICCIA]

great video

[Brent]

I want to make this sausage, but I am wondering about the red pepper. Is it paprika, cayenne. not sure

Thanks,
Brent

[Thea]

Brent,

The red pepper in the recipe is exactly the type of red pepper flakes you find in the pizza shop shakers. Lots of it, too. This is spicy sausage!

BagLady
aka Thea

[Author]

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