Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, November 21, 2014

Sujuk (Turkish Sausage) Stuffing

(Sucuk İçi - Kayseri)

Sujuk Stuffing
500 g ground veal from breast meat (brisket), medium or regular
1-2 garlic cloves, mashed with salt
2 tbsp paprika
1 tsp cayenne pepper
1/2 tsp cumin
1 tsp salt
Black pepper
1/2 cup hot water

Mix all the ingredients with your hand and knead. Start to saute in a large Teflon pan using a wood spoon to break up the ground veal at medium heat. When the colour of the veal turns, add the hot water and continue to cook until there is no water in it while stirring at low-medium heat. Serve immediately with the freshly baked Turkish bread or pide on the side.

It is a great dish for brunch at weekends:)

Actually, “Sucuk içi” is a mixture of meat to stuff the casing and to make a sucuk.
It is also eaten without the casing; just cook the sucuk ici and eat with the Turkish bread.
You can eat it either with a fork full of the meat and bite of bread, or by stuffing the corner of the bread with the cooked sucuk ici. Have it with Turkish tea!

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At 5:20 AM, Anonymous Anonymous said...

Hello, Isn't it just mince meat? why call it sucuk :)?

At 11:34 AM, Blogger Binnur said...

It is explained at the bottom of the recipe:)

At 4:55 PM, Blogger Unknown said...

Merhaba, Binnur hanım!

I always strive for authenticity when cooking but it seems to be a hard challenge to separate meat from the brisket bones...
Can the brisket be replaced with any other veal part?

If using the brisket is the most authentic way to cook sucuk I will do it this way. But any other option (if any)is welcome.
Could you give your qualified advice? :)

At 6:18 PM, Blogger Binnur said...

Any part of the medium or regular veal ground meat can be used for this recipe:)


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