Sucuk (Turkish Garlic Sausage)

Name: Sucuk (Türkische Knoblauchwurst)
Total time: 7 d
Ingredients: 750 g Schweineschulter (halbfett); 250 g Rückenspeck; 26 g Nitritpökelsalz (0,5 % NaNO2); 10 g Knoblauch (gepresst); 5 g Kreuzkümmel (gemahlen); 8 g Edelsüßer Paprika; 3 g Schwarzer Pfeffer (gemahlen); 2 g Dextrose

Spice MixPorkFermentingMedium7-14 days15-20 °C (aging room)No smoke

Sucuk is a semi-dry Turkish fresh sausage with a strong garlic and cumin aroma, traditionally made from beef or lamb. In this version pork is used and the sausage is dried after short fermentation. It is typically intended for frying or grilling and characteristically releases its red fat when heated.

Ingredients(for 1 kg)

Pork shoulder (medium fat)750 g

Back fat250 g

Curing salt (0.5 % NaNO2)26 g

Garlic (pressed)10 g

Cumin (ground)5 g

Sweet paprika8 g

Black pepper (ground)3 g

Dextrose2 g

Instructions

Grinding & Seasoning

1-2 hours

Grind well-chilled meat and fat (-1 to 1 °C) through a 4 mm plate. Work in curing salt and all spices, kneading vigorously for 10-15 minutes until the mixture binds and becomes slightly sticky. Rest at 3-4 °C for 12 hours.

Filling & Shaping

1 hour

Fill mixture into pork casings (28-32 mm) without air bubbles and twist into 30-40 cm lengths. Tie ends together and bend into horseshoe shape. Pierce occasionally with a needle to remove air pockets.

Fermenting & Drying

7-14 days

Ferment at 18-22 °C and 80-85 % humidity for 48 hours. Then press flat daily with a board and dry at 15-18 °C and 70-78 % humidity for 7-12 days until 20-25 % weight loss is achieved.

Pro Tip

Press the sausages flat daily (e.g. with a board and light weight) – this gives Sucuk its traditional flat shape and promotes even drying.

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