Yayla Garlic Sausage - Yayla Sucuk 500gr

Product Information

Yeast - Use fast-action dried yeast or alternatively fresh yeast if you prefer. You need to double the amount if using fresh yeast.

Eggs with Turkish sucuk (spicy sausage) and tomatoes, Domatesli, sucuklu yumurta – Ultimate Turkish breakfast! Stuff into 40 mm beef casings. Make links about 18” (45 cm) long, tie off the ends together making a loop. Whether you’re frying, simmering, grilling or baking, there are many dishes that benefit from the addition of sucuk. Sucuk Recipes – What To Do With Your Spicy BountyKnead 10 minutes– If you’ve got the arm muscles and enjoy the kneading process, you can knead the old-school way by hand on a lightly floured surface. It will take about 8 to 10 minutes to make the dough transform from rough and tight to smooth and elastic (see Step 6 above for before-and-after visuals); Mix the meat mass for 2-3 minutes. You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on. You should always read the label before consuming or using the product and never rely solely on the information presented here. Also known as soudjouk, sucuk, sudzhuk and even soutzouki, sujuk is one of the world’s most delicious and ancient types of sausage, so if you are a fan of meat prepare to meet a snag you will never forget. Here we will take a closer look at what sujuk is, where it comes from and what makes it so special.

I have also included for you a video of another sausage, another cured meat recipe… Watching it you will be able to carry out the filling and hanging techniques mentioned below. I love seeing it hanging up in nearly all butchers windows where ever you go in Albania and surprisingly tasting slightly different from maker to maker. If you’re buying some while in Albania don’t be afraid to try a little first, it’s great to sample and the butchers will love to let you too! You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.

Order Here...

A good quality Turkish sausage should have strong flavour – and a decent percentage of meat and fat content. Add in the onions and mix well with the soujouk and let them cook for maybe a minute before adding the tomatoes. Stir everything together and let them cook together for a few minutes until the onions and tomatoes are soft.

Stand mixer option– Alternatively, if you’ve got a stand mixer, let it do the hard work for you. 3 minutes on speed 6 is all the takes; In a large sautee pan add 2 tablespoons of extra virgin olive oil and bring the heat up to medium or medium high.

Deflate and halve– Once the dough has doubled in size, punch it down to deflate completely. Turn it out on to a work surface then cut into two equal pieces; Sujuk or sucuk (/sˈuːd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan. [1] [2] [3] [4] Etymology and terminology [ edit ] When the oven is hot enough, place the trays in the oven and cook for 10 minutes or until the filling is cooked and the pastry is lightly browned. PS. This is fun food for sharing with family and friends. Assemble multiple Pide ready for baking, then bake them 2 at a time in the oven. Just keep them coming out, one after the other until your guests beg, “Stop!”😂