Sujuk (Turkish Sausage) Stuffing
(Sucuk İçi - Kayseri)
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
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!