Turkish Sausage (Sucuk)

Are you a fan of sausage? If your answer is “yes,” then this article is for you! Here, you’ll find the ingredients and method for preparing Turkish sausage in two variations: one made with meat and spices, and another with walnuts and molasses. Read on for all the details.

Ingredients for Turkish Sausage (Sucuk)

• 500g coarsely ground beef
• 500g ground lamb
• 3 cloves garlic, minced
• 1 teaspoon mixed spices
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon sumac
• 1 teaspoon black pepper
• 1 tablespoon salt
• Sausage casings (intestines) as needed

How to Make Turkish Sausage (Sucuk)

1. In a large bowl, combine the beef, lamb, and minced garlic.
2. Add the mixed spices, paprika, cumin, sumac, black pepper, and salt.
3. Knead the mixture thoroughly until well combined, then refrigerate overnight.
4. Wash the sausage casings thoroughly under running water until clean and ready for stuffing.
5. Insert a plastic funnel into the casings and fill them with the seasoned meat mixture.
6. Once filled, tie off the sausage casings with thread and pierce them with a needle to release any air.
7. Hang the stuffed sausages in a dry place for four days until they are ready to eat.

Turkish Walnut Sausage (Sucuk with Walnuts)

Ingredients for Turkish Walnut Sausage

• 600g walnuts
• 1 needle
• 1 spool of white thread

For the Molasses Coating:

• Sugar (as needed)
• ½ cup cornstarch
• ½ cup flour
• 4 cups cold water
• 3 cups grape molasses
• ½ teaspoon ground mastic gum

How to Make Turkish Walnut Sausage

1. Thread the walnuts onto the white thread using the needle, one by one. Once you have a suitable length, cut the thread and tie it securely around the walnuts.
2. Repeat this process until all the walnuts are threaded. Arrange the walnut strings on a large tray and set them aside.
3. To prepare the molasses coating, mix sugar, cornstarch, flour, cold water, and grape molasses in a pot. Stir well before placing the pot on the stove.
4. Cook over medium heat, stirring continuously, until the mixture thickens and begins to boil. Add a teaspoon of sugar and the ground mastic gum, then stir again.
5. After five minutes of boiling, remove the pot from the heat. Dip the walnut strings into the molasses mixture, ensuring they are fully coated.
6. Hang the coated walnut strings in a high, dry place, placing a tray underneath to catch any drips. Let them dry for six days, then enjoy!

Bon appétit!