Sujuk – what is it, the history of appearance, calorie content and composition, recipes for cooking at home

The content of the article

• What is sujuk
• Appearance story
• What sujuk is made of
• Composition and calorie content
• Cooking technology
• How to make sujuk at home
• Classic horse meat recipe
• Armenian sujuk with cognac
• Lamb
• From moose
• Armenian sausage with zira
• How to store dried sausage

Today, many people are afraid to buy shop sausage. There are many rumors about the conditions under which it is produced and what is in its composition. If you don’t eat sausage for these reasons or adhere to a healthy lifestyle that is popular today, and you don’t want to refuse it at all, then independently prepare a variety of sausage products from the Middle East – sujuk.

What is sujuk

In the culinary environment, sudzhuk is a type of sausage, a national dish among Turkic and Middle Eastern peoples. The product stands out among the variety of products on the sausage market. Sujuk has a flat shape. Initially, sausage was prepared from horse meat, later they began to use other types of meat, add fat, spices and spices. There are several varieties of sujuk sausages – dry, hard, dried.

Appearance story

The sausage product earned its popularity during the Ottoman Empire, gained wide popularity among such peoples as Arabs, Greeks, Armenians, Bulgarians, Serbs, Croats, Bosnians, Macedonians. Each nation has its own official name for this dried sausage, for example, in the Caucasus: in Azerbaijan and Armenia – sujuh, in Europe: Turkey and Bulgaria – sujuk (sucuk), in the Balkans – suduk, in Asian countries: Kazakhstan – shuzyk, shuzhuk or alien, Kyrgyzstan – chuchuk,

Literally, the name of the sausage product is translated as “filled”, meaning the filling of meat with intestines. Sujuk in this shell was hung and dried to rid the meat of moisture and prevent the process of decay. The method of drying accidentally managed to invent nomad warriors. In the conditions of the steppe, under the scorching sun, the meat quickly deteriorated, so they began to dry it beforehand and in this form took it with them on the road in a canvas bag.

An improved method for preparing dried sausages has retained its popularity to date. The jerky has a special structure and taste. Often it is cut into thin slices, which does not allow to eat this product in large quantities. Dried sausage with the right cooking technology can be stored for a long time under various conditions and not deteriorate.

What sujuk is made of

Slices of meat are pre-salted, then mixed with fat and stuffed with this mixture, the intestine, then dried, felled, smoked. Horse meat is traditionally used in the Caucasus. This sausage is cheaper in cost, because any part of the carcass can be used for cooking. Other peoples often use other types of meat..

For example, in Bulgaria there is an analogue of sujuk called “onion”, which is made from pork with spices and a small fraction of water. Sausage is periodically squeezed during drying to make it safer and flatter. Turkish people cook this sausage product from lamb or beef, adding a set of spices such as garlic, cumin and pepper.

Composition and calorie content

Now sujuk can be easily purchased at many supermarkets. Modern sujuk sausage consists of horse or beef meat, animal fat, salt, spices, including garlic. Due to the high fat content, sausage is a high-calorie food product, the average value of its energy value is 463 kilocalories per 100 grams.

Cooking technology

To prepare sujuk, you will need clean beef, lamb or pork intestines. They are densely stuffed with minced meat, knotted at the ends. In order to make it easier later to give the sujuk a flat shape, a little water is added to the minced meat, which will evaporate during drying and form voids. The ripening stage is long, on average, the meat ripens 10-15 days, depending on the variety. During this time, regularly need to squeeze the sausage from different sides with the help of oppression. Ready-made sausages are additionally hung out for another 30-40 days.

How to make sujuk at home

Delicacy can be easily prepared in your own kitchen. To create a classic Sujuk, you will not need many ingredients. You must have the skill to work with the intestines, otherwise it may be difficult to fill the sausage. This is the most time-consuming process in which accuracy and dexterity are important. Choose a sujuk recipe that suits your tastes perfectly or create your own unique product based on basic recipes.

Classic horse meat recipe

• Time: 21 days 13 hours.
• Servings Per Container: 15 Persons.
• Calorie content: 256 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Middle Eastern.
• Difficulty: Easy.

The traditional recipe for horse meat sujuk sausage includes a large set of spices. It clogs the peculiar smell of meat. You can use not only fillets, but also other parts of the carcass. According to the recipe, red table wine is added to the minced meat, it can be replaced with cognac, brandy or, if desired, completely removed from the composition. The number of spices can be varied based on taste preferences.

Ingredients:

• horse meat – 800 g;
• lard – 200 g;
• table red wine – 100 ml;
• salt – 20 g;
• sugar – 20 g;
• paprika – 10 g;
• ground black pepper – 10 g;
• coriander – 10 g;
• dried thyme – 10 g;
• intestines – 1.5 m.

Cooking method:

1. Grind meat and fat with a blender or meat grinder.
2. Grate spices in a mortar so that they reveal their aroma, add salt and sugar.
3. Mix minced meat with spicy mixture.
4. Pour in the wine, mix everything well.
5. Put the workpiece to cool for 12 hours, or better for a day.
6. Fill the gut with minced finger or using a kitchen machine with a special nozzle.
7. Form the sausages of the required length.
8. Tie the ends in a knot, connect with each other and tie them with a thick thread so that the sausage looks like a horseshoe.
9. Hang sausages in a cool, well-ventilated place.
10. Over the next 4-5 days, roll each sausage with a rolling pin to make it flatter.
11. Dry the sujuk for at least 3 weeks.

Armenian sujuk with cognac

• Time: 10 days 40 minutes.
• Servings Per Container: 20 Persons.
• Calorie content: 136 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Middle Eastern.
• Difficulty: Easy.

For the preparation of Armenian sujuk, minced meat of different grinding is used. This recipe shows a mixture of ground beef and pork, you can use lamb or ground pieces of horse meat. Cognac, like wine, gives the minced meat a special taste and aroma. Alcohol also gives the color of the mixture, tints a little and makes it more attractive in appearance. A set of spices such as paprika, thyme and pepper go well with meat.

Ingredients:

• ground beef – 700 g;
• minced pork – 300 g;
• cognac – 150 ml;
• salt – 30 g;
• sugar – 30 g;
• ground black pepper – 10 g;
• paprika – 10 g;
• thyme – 10 g;
• intestines – 2 m.

Cooking method:

1. Thoroughly mix the two types of minced meat, as on cutlets.
2. Add spices, pour cognac, mix well again.
3. Transfer the prepared forcemeat to a flat dish or plate, cover with cling film and send to ripen for 24 hours.
4. Stuff clean pork or beef guts with ripened minced meat.
5. As you fill, pierce the intestine with a small needle so that it does not burst due to accumulated air.
6. Form a few sausages, tightly tie the ends, attach the thread.
7. Hang the blanks in a cool place, if the room is too warm, it is better to put the sausages on the shelf of the refrigerator.
8. From the second or third day, roll the sujuk daily with a rolling pin to give the sausages a characteristic flat shape.
9. Sujuk will be ready in at least eight to nine days.

Lamb

• Time: 11 days 1 hour.
• Servings Per Container: 20 Persons.
• Calorie content: 208 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Middle Eastern.
• Difficulty: Easy.

Tasty lamb sujuk can be prepared from prepared minced meat, but it is better to do it yourself. If desired, a little pork or beef fat can be added to the composition. If you cook sujuk in the warm season, it is better to dry the sausage on the shelf of the refrigerator, under oppression. Then you don’t have to roll each sausage, you just need to periodically turn it over to the other side. The drying time does not change.

Ingredients:

• lamb – 1 kg;
• cognac – 100 ml;
• salt – 30 g;
• sugar – 30 g;
• ground black pepper – 10 g;
• paprika – 10 g;
• thyme – 5 g;
• savory – 5 g;
• intestines – 2 m.

Cooking method:

1. Twist the lamb fillet into minced meat, you can use gratings of different grain sizes.
2. Add spices and spices, pour in wine, mix well.
3. Wrap a container of minced meat with cling film and leave to cool for 24 hours.
4. Fill the cleaned pig intestines with the meat mixture using a nozzle or in any other convenient way..
5. In places of air accumulation, pierce the intestine with a thin needle.
6. Form two sausages, you can have different sizes, then the degree of drying will be different.
7. Tie the ends of the sausages tightly, make loops from the thread so that they can be hung.
8. Send the blanks to dry in a cool and well-ventilated area..
9. On the third day, start rolling the sausage with a rolling pin so that it becomes flattened.
10. Roll daily, for 10 day the sujuk will be ready.
11. Store ready-made sausage sausage in the refrigerator.

From moose

• Time: 17 days 40 minutes.
• Servings Per Container: 100 Persons.
• Calorie content: 214 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Middle Eastern.
• Difficulty: Easy.

Be sure to soak the meat before cooking sausage from moose. According to this recipe, vodka is added to the minced meat, it can be replaced with dry red wine, brandy or just add the specified amount of clean drinking water. When the sujuk is dehydrated, additional moisture will evaporate, form voids, which will help to better compress the sausage.

Ingredients:

• elk – 5 kg;
• lard pork – 1 kg;
• salt – 150 g;
• vodka – 40 ml;
• ground black pepper – 25 g;
• caraway seeds – 25 g;
• Suneli hops – 25 g;
• dried dill – 25 g;
• intestines – 5 m.

Cooking method:

1. Put all the meat in a suitable container, pour clean water and add a few tablespoons of vinegar.
2. Soak the meat throughout the day.
3. Drain the solution, fill it with clean water again and leave for another day, periodically changing the water.
4. Cut the prepared meat into pieces, pass through a meat grinder with a large grill.
5. Grind lard in the same way.
6. Add spices, spices, vodka to the meat mixture, mix well.
7. Fill the minced meat in clean shells, you should get about 8 loaves.
8. Tie the ends, roll up the horseshoe sausage and send for a few days to the freezer, then hang it to dry in a cold place.
9. After two days, start rolling the Sujuk with a rolling pin and piercing with a needle so that excess air comes out.
10. Repeat the procedure three times a day..

Armenian sausage with zira

• Time: 9 days 6 hours.
• Servings Per Container: 20 Persons.
• Calorie content: 187 kcal / 100 grams.
• Purpose: for a snack.
• Cuisine: Middle Eastern.
• Difficulty: Easy.

Ground sausage goes well with many spices, including spices such as zira. In addition to it, according to this recipe, a large amount of fresh garlic is added. It gives a spicy taste and aroma to Sujuku. Beef is a lean meat, if you think the sausage is too dry, you can add a little beef or pork fat.

Ingredients:

• beef – 1 kg;
• salt – 500 g;
• zira – 30 g;
• ground black pepper – 25 g;
• garlic – 2 heads;
• intestines – 2 m.

Cooking method:

1. Cut meat into large pieces, approximately 100 grams.
2. Sprinkle beef with salt and leave for a day.
3. Soak salted meat for 2 hours in running water.
4. Hang the pieces with a thread and dry for 2-3 hours.
5. Roll meat through a meat grinder with garlic.
6. Add minced pepper and black hot pepper to the minced meat, mix until smooth.
7. Clean the lamb gut if necessary.
8. Stuff it with minced meat, twist every 30 cm of length, like sausages.
9. Put the full intestine under the press for 24 hours.
10. After a day, remove the press, in the places where the bubbles formed, make a puncture with a needle.
11. Suspended to dry sudzhuk for 5-7 days in the shade, preferably in a draft.
12. The temperature in the room where sujuk ripens should not exceed 25 ° C.
13. Before serving, remove the shell and cut the sausage.

How to store dried sausage

The temperature regime for storing dry-cured sausages is from 2 to 10 ° C. Preparations or semi-finished products for sujuk can be safely frozen, previously cooled in the refrigerator, and used as necessary. Finished products can be stored in any container on the shelves of the refrigerator. Shelf life of dried sausages, subject to temperature conditions, can reach 3 months. In winter, you can dry and store sujuk on the balcony, the main thing is to ensure sufficient air circulation.