Description
Here’s an easy and delicious sujuk recipe you can prepare at home. It’s incredibly flavorful, surprisingly simple to make, and sure to impress. Be sure to check out the detailed video tutorial below for step-by-step instructions.
Ingredients
- 1 kg / 2 lb 4 oz minced lamb shoulder with 30% fat (beef can be used as well)
- 8 large garlic cloves crushed
- 1 level tablespoon salt
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 2 teaspoons paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fenugreek powder — an essential ingredient in sujuk
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon cayenne pepper — optional; you can omit it
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine the minced meat, salt, garlic, cumin, black pepper, ginger powder, paprika, coriander powder, fenugreek powder, grated nutmeg, clove powder, cardamom powder, and oil. Mix thoroughly to ensure all the seasonings are evenly incorporated.Transfer the seasoned meat to a rimmed sheet pan and spread it into a thin, even layer. Place the sheet pan, uncovered, on a shelf by itself in the refrigerator to prevent the meat from absorbing or transferring flavors to other foods. Refrigerate uncovered for 24 hours, giving the meat a quick stir every 5 hours.Keeping the meat uncovered will allow excess moisture to evaporate and help the meat dry out, which is exactly what we want.
- Divide the meat into 5 equal portions. Transfer one portion to a sheet of plastic wrap. Shape the meat into a single sausage about 2 inches in diameter, placing it along the near edge of the plastic wrap. Roll the sujuk away from you, enclosing it in the wrap. Roll it tightly, smoothing and shaping it as you go.
- Twist the ends tightly, repeating this several times to secure the wrap. Then, place the wrapped sujuk, with the ends tucked underneath, on a tray and freeze. Repeat with the remaining four pieces.Once the sujuk has solidified, place the wrapped pieces in a plastic bag. Label and date the bag, then store it in the freezer until needed. The sujuk can be frozen for up to 3 months.I have shared different ways to use sujuk above. If you have other ideas or ways to enjoy sujuk, share them with us in the comments section.Watch the detailed video tutorial for step-by-step instructions.
Video
Notes
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