Sujuk (Balkan Garlic Sausage)

Name: Sujuk (Balkanische Knoblauchwurst)
Total time: 14 d
Ingredients: 700 g Schweinenacken (halbfett); 300 g Rückenspeck; 27 g Nitritpökelsalz (0,5 % NaNO2); 8 g Knoblauch (gepresst); 4 g Schwarzer Pfeffer (gemahlen); 6 g Edelsüßer Paprika; 1.2 g Zimt (gemahlen); 1 g Piment (Allspice, gemahlen)

Spice MixPorkFermentingMedium14-21 days15-18 °C (aging room)No smoke (or Beech, light)

Sujuk is a flattened, air-dried cured sausage from the Balkan region with a pronounced garlic and cinnamon aroma. Unlike Turkish Sucuk, the Balkan version often contains cinnamon and allspice for a warmer spice note. The characteristic flat shape is created by daily pressing during the drying phase.

Ingredients(for 1 kg)

Pork neck (medium fat)700 g

Back fat300 g

Curing salt (0.5 % NaNO2)27 g

Garlic (pressed)8 g

Black pepper (ground)4 g

Sweet paprika6 g

Cinnamon (ground)1.2 g

Allspice (ground)1 g

Instructions

Grinding & Mixing

1-2 hours

Chill meat and fat to 0 °C, grind separately through a 3 mm plate. Work in all spices and curing salt, knead mixture vigorously for 10 minutes until it binds. Rest covered at 3-4 °C for 24 hours.

Filling

1 hour

Fill forcemeat firmly into pork casings (28-36 mm) without air bubbles. Twist into 20-25 cm sausages, tie off ends. Pierce thoroughly with a fine needle (every 2-3 cm) to prevent air pockets.

Drying & Pressing

14-21 days

Ferment sausages for 24 hours at 18-20 °C and 85 % humidity. From day 2 onwards, press flat daily between two boards with light weight and dry at 13-16 °C and 72-80 % humidity. Ready at 25-30 % weight loss and firm slicing consistency.

Pro Tip

A pinch of cinnamon and allspice is the secret of Balkan Sujuk – dose these spices carefully as they can quickly dominate. 1-1.5 g of cinnamon per kg of meat mixture is sufficient.

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