Sujuk

Sujuk, also spelled sucuk or soujouk, is a dry, spiced sausage of Turkish origin. It is typically made from beef, but can also include lamb or a mixture of meats. The meat is ground and then mixed with a variety of spices, the most prominent being garlic, cumin, sumac, and red pepper flakes. This mixture is then encased in natural casings and fermented and air-dried for several weeks or months. The resulting sausage is firm, has a rich, spicy flavor, and a distinctive aroma.

Sujuk is a popular food across Turkey and in many countries of the Middle East and Balkans. It is often eaten for breakfast, fried until crispy, and its rendered fat is used to cook eggs. It can also be served as part of a meze platter, thinly sliced and uncooked, or added to stews and other savory dishes. The specific spice blend and drying process can vary regionally, leading to subtle differences in taste and texture. Some varieties are particularly spicy, while others are milder and more garlicky. The production of sujuk is a traditional craft, often passed down through generations.