Sujuk

Sujuk

A variant of Turkish sucuk.
Alternative names	Шужук, sudzhuk
Type	Sausage
Place of origin	Turkey, Central Asia, Middle East
Main ingredients	Ground meat (usually beef, , cumin, sumac, garlic, salt, red pepper
Cookbook: Sujuk

Sujuk, often spelled sucuk, is a dry, spicy sausage of Turkish origin which is eaten from the Balkans to the Middle East and Central Asia.

Sujuk consists of ground meat (usually beef, but pork is used in non-Muslim countries and horse meat in Kazakhstan and Kyrgyzstan^[1]), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content.

Sujuk is usually eaten cooked (when raw, it is very hard and stiff), cut into slices, without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs (e.g. as breakfast in Turkey), accompanied by a hot cup of black tea. Sujuk is sometimes cooked with haricot bean or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with mayo, pickles, mint and tomato.

Sujuk is also commonly used as a topping on savoury pastries in Iraq, Syria, Egypt, Palestine, Israel and Lebanon; sujuk shawarma is also occasionally found. Akin to sujuk shawarma, sujuk döner is also common in Turkey.

Name

The Turkish name "sucuk" has been adopted unmodified in the languages of the region including Bulgarian: суджук, sudzhuk; Russian: суджук, sudzhuk; German: sudschuk; Albanian: suxhuk; Romanian: sugiuc; Serbian/Croatian/Bosnian sudžuk /cyџyk; Macedonian: суџук, sudžuk; Armenian: սուջուխ, suǰux; Arabic: سجق, sujuq‎; Greek: σουτζούκι, soutzouki. And, of course it is well-known among Turkic peoples: Kyrgyz: чучук, chuchuk; Kazakh: шұжық, shujyq.^[2]

Confection

The confection called sucuk, cevizli sucuk, soutzoukos or churchkhela has a similar shape, but is made of grape must and walnuts.

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  Sujuk

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  Sujuk made in Gorna Oryahovitsa, Bulgaria.

See also

• Kazy
• Salame
• Soutzoukakia, spicy meatballs in sauce whose name means literally 'little sujuk'

References

Sausage Overview Casings List of sausages List of sausage dishes Sausage making Fresh sausage Biała kiełbasa Boerewors Boudin Bratwurst Breakfast sausage Carniolan sausage Falukorv Knackwurst Kohlwurst Thüringer Weisswurst Dry sausage Salami Cacciatore Ciauscolo Genoa salami Soppressata Other Chinese sausage Chorizo Fuet Landjäger Longaniza Pepperoni Saucisson Sobrassada Sujuk Smoked sausage Andouille Kolbász Kulen Lebanon bologna Linguiça Rookworst Cooked sausage Battered sausage Bologna sausage Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Cumberland sausage Gelbwurst Hot dog variations vegetarian Italian Mortadella Saveloy Vienna Cooked smoked sausage Bierwurst Bockwurst Cabanossi / Kabanos Kielbasa Precooked sausage Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Salceson Stippgrütze Sundae Related articles Charcuterie Dried meat List of dried foods List of embutidos List of smoked foods Lunch meat Pâté Salumi