Sujuk is a sausage that comes from the Middle East. Typically beef is used when making this sausage but depending on where you are pork, lamb, or a combination might be used. There are many different variations of this sausage depending on the region and every one equally delicious.
This version of sujuk is a fermented semi-dried sausage that leans towards Turkish flavors. The fermentation adds delicious complex flavors while the drying intensifies the flavors of the seasonings used. Depending on the diameter of your sausage will determine how long you let it dry. In this recipe we only dried ours for several days and it was perfect but this is very subjective so you get to be the judge.
Normally sujuk doesn’t use a fermentation starter culture but in the recipe below I added a culture as an optional step. All this does is increase the bacterial activity to give you a more consistent and predictable product. The starter culture that I listed will give you awesome results in only 24 hours. This is totally optional as you can naturally ferment sujuk for 24-48 hours at room temperature
Drying this sausage needs to happen in a controlled environment. I like to keep my sujuk in an area 55F and 80% rH. This will keep the sausage from drying out too fast and allow for the flavors to develop evenly. A drying chamber works perfect for this. Check out my post on how to convert an old fridge into a drying chamber.
Follow fermented semi-dried sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Apply the mold 600 culture
- Ferment this sausage at room temperature for 24 – 48 hours
- After fermentation, hang the sujuk in a controlled environment (55F & 80% rH) for 3-7 days. The larger diameter of your sausage the longer you’ll want to let it dry.
- After the drying period your sausage is finished. Refrigerate, cook, enjoy
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Flavor of Italy
- Mold 600
- Apera pH Meter with Bluetooth
- Insta Cure #1
- Sausage Stuffers
- Meat Grinder
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 1100
- Cool Mist Ultrasonic Humidifier
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- Prepare your seasonings and rehydrate your casings. (If you are using a starter culture you'll want to rehydrate your culture at this point as well)
- Grind your chilled meat on a coarse plate, then send half the meat through the plate again. make sure your meat is chilled through this entire process
- Add your seasonings (and starter culture if you are using that) to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- stuff into 15 ft natural hog casings and tie the ends then apply the mold culture
- Press under a heavy cutting board during fermentation at 75-80F for 24-48 hours. (if using a starter culture ferment for only 24 hours at 75F-80F)
- Once finished fermenting hang in an area of 55F with 80% humidity for 3 days. If using a larger casing allow your sujuk to hang for up to 7 days. The longer you hang it the drier it will become (personal preference)
- Cook and enjoy.
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