{"id":4555,"date":"2024-08-25T22:37:43","date_gmt":"2024-08-25T22:37:43","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=4555"},"modified":"2025-09-19T20:53:42","modified_gmt":"2025-09-19T20:53:42","slug":"sujuk-homemade-from-scratch","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/sujuk-homemade-from-scratch\/","title":{"rendered":"Sujuk (Homemade From Scratch)"},"content":{"rendered":"

Our step-by-step homemade sujuk recipe is here for you when you\u2019re looking for a simplified version, it is a fun project! At its core, sujuk is a mightily spiced and garlicky air-dried cured sausage from the Middle East and Balkan counties, it is doable with both beef or lamb. Watch the detailed video tutorial below.<\/p>\n

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Making your own sujuk is a great way to create an incomparable result since you know exactly what went into your sujuk unalike the store-bought variety. It lets you season them to meet your own personal preference. Good sujuk is all about balance, balance the seasoning\u00a0 and balance the meat and fat.<\/p>\n

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Making sujuk at home has often been considered as a tiresome job, most folks would buy their sujuk from butcheries, but I tell you it is an art that really is not so difficult as it sounds, especially with our simpified version.<\/p>\n

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What meat to use in homemade sujuk?<\/span><\/h2>\n

Use a high quality lamb (I recommend lamb shoulder) or beef shoulder, I like it with 30 percent fat, but you could go as high as 40 percent.
\n(I bought 1 kg lamb shoulder from my local butcher, and asked him to mince it for me.)<\/p>\n

Can we make Lebanese Sujuk without any casings?<\/h2>\n

Traditionally sujuk are stuffed in beef or sheep\u2019s casings, airdried for 2 days and hanged on a place away from sunlight. It is consumed in different ways. Here is a simplified homemade version that doesn\u2019t need any special equipment. Since the tiresome part is stuffing them into casings, I skiped that step. We are neither curing the meat nor we are using a sheep\u2019s casing, and the taste is simply great; just mix the meat, salt, garlic and spices, keep uncovered on a sheet pan for 24 hours in the refrigerator (that helps the meat to considerably dry out) which will eventually begin to hold together, give a quick stir every 5 hours, and then wrap in plastic wrap into sausage like forms and freeze, a very handy recipe.<\/p>\n

How to test the seasoning of sujuk?<\/h2>\n

Sujuk making requires a good nose and taste buds. I have provided you with the seasoning I used: Cumin powder, black pepper, ginger powder, paprika, corriander powder, fenugreek powder, grated nutmeg, clove powder cardamom powder and salt. The end result was so satisfying, but your ingredient list is limited only to your liking. You can toss in as other spices as you\u2019d like. To test the seasoning, take a walnut size piece of the mixture and cook to taste for salt, pepper and other flavor adjustments.<\/p>\n

How to wrap the sujuk without casings?<\/h2>\n

Portion the meat to 5 equal mounds, take a one mound of the meat, shape it into a single sausage about two inches in diameter and place it on the near edge of the plastic wrap. Roll the sausage away from you, enclosing it in the wrap. Roll it tightly smoothing the shape as you go. Twist the ends tightly, do this several times to tighten the wrap, then place the wrapped sujuk (ends tucked underneath) on a tray for freezing. Repeat with the other 4. When it solidifies, place the wrapped sujuk in a plastic bag, label and date it, and store in the freezer until needed. The sujuk can be\u00a0 frozen for up to 3 months.\u00a0I have provided you above with different ways on how to uses sujuk above<\/strong>. If you have other ways share them with us in the comment section.\u00a0Watch the detailed video tutorial.<\/strong><\/p>\n

Tips to consider when making sujuk.<\/h3>\n