Those who wonder about the king of meat delicatessen, Sucuk (Turkish sausage), which is at the forefront of Turkish delicacies and comes to mind when it comes to Turkish food culture; What is Turkish sucuk (sausage)? How to make Turkish Sausage? We have prepared the answers to the questions of what are the types of sausage for you!
Sucuk, which is known as an essential part of Turkish cuisine and is consumed widely, is a meat product that consists of ground beef or mutton and a mixture of spices and garlic.
The making of sucuk varies from region to region . Some differences include using spicy or non-spicy spices, adding garlic or not, and making it with beef or mutton.
Chicken meat can also be used, upon request, in addition to ground beef or mutton.
Sucuk production attracts great attention and is consumed with the products offered by different brands to the public as if competing with each other.
In Turkey, which has a rich culinary culture, sucuk has a special place in our hearts. In many provinces of Turkey, sucuk made at home is prepared and consumed according to taste.
How to Make sucuk at Home?
Turkish Sucuk Ingredients
- Sucuk lovers can easily make sucuk at home.
- 1kg ground beef or lamb
- 4-5 large cloves of garlic (a few more cloves if desired)
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon allspice
- 2 tablespoons of red pepper flakes (can be hot if desired)
- 3 teaspoons of salt
- If you can find it, dried beef intestine (for filling and shaping the sucuk paste.) or cling film can get the job done.
To make it:
Take your minced meat in a deep bowl
Peel the garlic and beat it well in a mortar and add it to the bowl with the minced meat.
In another bowl, mix all the spices in the specified amounts and add this spice mixture to the bowl with the ground beef and garlic.
Knead the ground beef, spice and garlic mixture well, for at least 20 minutes.
Cover it with cling film so it’s airtight, and keep it in the refrigerator for 1 day to rest.
After 1 day, take it out of the refrigerator and beat it well and knead it well again.
If you were able to find beef intestine, fill it up with the help of a funnel.
Fill it thoroughly, and be careful not to leave any air bubbles while shaping and tie both ends together.
If you do not have beef intestine, wrap it tightly in cling film and connect the two ends with the same process.
Let the wet sucuk that you prepared dry in a way that it will be exposed to the sun.
This period varies according to weather conditions. A minimum of 3 days and a maximum of 10 will suffice.
Sucuk Culture and Types
Sucuk is a delicious food product that has survived since the Ottoman days and has undergone some changes based on different regions.
- Afyon Sucuk,
- Kayseri Sucuk,
- Tokat Sucuk (Tokat Cloth Sucuk)
- Sivrihisar Sucuk (Beat Sucuk)
- Erzurum Sucuk,
- İncirliova Camel Sucuk,
- The sucuk of these regions have been registered by the Patent and Trademark Office and thus have been entitled to receive geographical indications.
In addition, housewives in every region of Turkey, which has a rich culinary culture, make sucuk by following the recipes.
Sucuk have different varieties according to personal taste. This diversity includes both the ingredients and the amount of measurements used. Different types of meat, such as veal, mutton and chicken, also offer different flavors to the palate.
Kangal Sucuk; It is made from mutton and beef. Unlike other sucuk, it is prepared by cooking it on low heat.
Baton Sucuk; Although the sucuk is made just like Kangal sucuk, but it’s longer in length unlike Kangal Sucuk.
Parmak (Finger) Sucuk; It is saltier than other sucuk. It is made from beef and mutton It is called finger sucuk because it’s shaped like a finger.
Varyanta Sucuk; It is a sucuk of the Kayseri province. It is made with a variety of spices.
Mumbar Sucuk; This sucuk is a sucuk from the Adana region. It is made with beef and mutton.