Homemade Spicy Turkish Sucuk Sausage

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 tablespoon hot paprika 1 tablespoon hot paprika
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground fenugreek 1 tablespoon ground fenugreek
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon cayenne pepper (adjust to taste)
• Natural sausage casings Natural sausage casings

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g (Saturated: 7g)
• Carbohydrates: 3g (Sugars: 1g)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, minced garlic, sweet paprika, hot paprika, cumin, fenugreek, black pepper, coriander, allspice, salt, cinnamon, cloves, and cayenne pepper. Mix well until all the spices are evenly incorporated into the meat.
2. 2.
   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together.
3. 3.
   Meanwhile, prepare the sausage casings by rinsing them thoroughly under cold water and soaking them in warm water for 30 minutes.
4. 4.
   After the meat mixture has marinated, stuff it into the sausage casings, ensuring they are tightly packed. Twist the casings at regular intervals to form individual sausages.
5. 5.
   Hang the sausages in a cool, dry place for 24 hours to allow them to dry and develop their flavors.
6. 6.
   Once dried, the sucuk sausages are ready to be cooked. They can be grilled, pan-fried, or added to stews and other dishes. Cook until they are browned and cooked through.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If desired, you can also use a combination of ground beef and ground lamb for a more traditional flavor.
• Natural sausage casings — Soaking the casings in warm water helps to soften them and make them easier to work with. Rinse them thoroughly to remove any excess salt before using.

Tips & Tricks

• For a milder flavor, reduce the amount of hot paprika and cayenne pepper.
• If you don't have natural sausage casings, you can shape the mixture into patties and cook them as spicy beef burgers.
• Sucuk pairs wonderfully with eggs, so try serving it alongside a traditional Turkish breakfast spread.
• To enhance the smoky flavor, grill the sucuk sausages over charcoal.
• Store the dried sucuk sausages in a cool, dry place for up to 2 weeks.

Serving advice

Serve the succulent sucuk sausages as a main course alongside a fresh salad, grilled vegetables, and crusty bread. Alternatively, slice them and use as a flavorful topping for pizzas or in sandwiches.

Presentation advice

Arrange the cooked sucuk sausages on a platter, garnished with fresh herbs such as parsley or cilantro. The vibrant red color of the sausages will make for an eye-catching presentation.