Sucuk
ニンニクとスパイスの暴力！焼くと赤い脂が滴るトルコ風ドライサラミ
Description
A spicy dry sausage made by kneading massive amounts of garlic, cumin, and chili into beef, stuffing it into casings, and dry-aging it.
Classification: For Spicy Food Lovers,Processed Meat,Garlic Bomb
Shops selling Sucuk
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Authentic Recipe]
- Knead minced beef (sometimes mixed with lamb fat) thoroughly with massive amounts of grated garlic, cumin, red chili (pul biber), black pepper, and salt.
- Stuff the meat mixture tightly into animal casings without air, and tie the ends to form U-shapes or rings.
- Hang in a well-ventilated shaded area for weeks to dry and age naturally, condensing the spice aroma and meat umami to the absolute limit. Always heat before eating.
Learn more Substitutes, pairings, tips
Key spices
Massive garlic and cumin
Substitutes at Japanese supermarkets
Chorizo or Spicy salami
Pairing
Fried eggs (Sucuklu Yumurta)
Trivia
[Trend] A super classic Turkish breakfast item. The intense garlic aroma and stimulating heat when cooked wake up the brain. An ingredient grabbing youth stomachs with junk-food umami.
Eating tips & etiquette
[Unique Eating] Slice thinly and pan-fry. Cook a fried egg on the bright red spicy fat that oozes out, and wipe it up with bread!
Allergen
Beef