SUJUK SANDWICH, AN UNFORGETTABLE TASTE
This post is more dedicated to the filling of the sandwich than to the sandwich itself. Such a memorable stuffing is the Sujuk. Sujuk or sucuk is a sausage made from dehydrated, spicy, and fermented meet. A common sausage throughout the Middle East, the Balkans, and Central Asia. Sujuk is made from beef or lamb. Although some countries, such as Bulgaria, Kazakhstan, and Kyrgyzstan, use horse meat.
The unique flavor of this sausage leaves no one indifferent. It has a powerful spicy flavor. It's the kind of food you can't forget once you try it. This time we decided to use it to prepare a sandwich with an incomparable flavor. However, a single piece of Sujuk serves to enhance the flavor of any stew. But how does this sausage get its powerful flavor?
Making of Sujuk
The manufacturing process of Sujuk is very interesting because it combines dehydration and fermentation in a single product. As we have already said, the fundamental component of this sausage is beef.
The first step is to analyze the meat to assess how much fat it contains. This proportion must be correct to prevent the Sujuk from being too dry. Then, like any other sausage, you have to grind the meat finely. And here begins the differentiation with other similar products. Said ground meat must be mixed with curing salt, which contains 0.5% sodium nitrite. At this point, a pre-ferment begins that lasts between eight to sixteen hours, depending on the manufacturer.
Uses of Sujuk
Sujuk has many uses within Middle Eastern cuisine:
- If you are one of the brave ones who love intense flavors, you have to try a Sujuk sandwich. In this case, it is possible to fry the Sujuk in a little butter or simply grill it.
- It is also present in emblematic dishes such as "Sucuklu yumurta" which is nothing more than eggs with Sujuk. It is also possible to use Sujuk to enhance the flavors of dishes such as Menemen.
- Another use of Sujuk is as a flavoring for stews, especially kuru fasulye. A delicious white bean stew.
- Likewise, Turks eat Sujuk stuffed borek with vegetables.
- The uses of the Sujuk are multiple; here, we recommend one of the simplest preparations so that you can appreciate all its flavor if you have not tried it yet.
8 Sujuk Sausages
4 tablespoons of butter
1 small white onion
1 clove of garlic
1 red pepper, 110 g
3 ripe tomatoes, 240 g
1 tablespoon of tomato paste
1 teaspoon of sugar
Salt to taste
4 large pieces of bread
2 leaves of lettuce
Pickles to taste
For the sandwich:
Peel the onion and cut it into very small squares
Peel the garlic clove and crush it
Wash the pepper very well, and remove the veins and seeds. Then cut it into small squares
Wash the tomatoes, and cut them in two lengthwise. Then with the cheese grater, grate them until you reach the skin. Discard the skin
Cut the Sujuk into pieces no more than one centimeter long
Turn the stove to medium-high heat; add the butter, chopped onion, and garlic. Sauté for about three minutes, stirring occasionally
Add the pepper, and stir well
Next, add the Sujuk, and fry for a couple more minutes
Add the grated tomato, tomato paste, and teaspoon of sugar
Stir very well, and cook uncovered for about ten minutes until the liquid from the tomatoes has evaporated. Turn off the stove. Taste and adjust salt if necessary
Toast the buns in the oven
Open the buns in half, and place the lettuce leaves cut into pieces
Fill with Stir Fry Sujuk
Top off with pickles of your choice. And enjoy!