Sujuk sausage
When it comes to cuisine, Lebanese food is a delicious melting pot of cultures and flavors that come together to create rich and distinct dishes. One such delicacy is the Lebanese Sujuk sausage, which is a spicy and flavorful sausage that can be served on its own, as a part of a mezze spread or added to stews, rice or pasta dishes.
Sujuk sausage, also spelled “soujouk” or “soujoukh”, is a popular cured meat that is widely consumed in the Middle East and Mediterranean regions. It is made from ground beef or lamb that is heavily seasoned with a blend of aromatic spices such as cumin, sumac, garlic, paprika, and red pepper flakes. The sausage is then stuffed into casings, dried and fermented for a few days to develop its distinct flavor profile.
Lebanese Sujuk sausage is known for its unique spicy and tangy taste that comes from the addition of lemon juice and the use of Aleppo pepper, a famous Middle Eastern spice that is highly sought after for its fruity, earthy flavor with a mild heat. The sausage is typically served grilled or fried with a side of fresh vegetables, pita bread, and a drizzle of olive oil.
One of the great things about Lebanese Sujuk sausage is its versatility. It can be used in a variety of dishes, such as in eggs for breakfast, sautéed with vegetables for lunch, or added to pasta for dinner. The possibilities are endless, making it a staple in Lebanese households.
Making your own Lebanese Sujuk sausage at home is not only easy but also a fun and rewarding experience. All you need is good quality meat, spice blend, and casings, which can be easily found at any local butcher or online store. The process involves mixing the meat with spices, stuffing the mixture into casings, and allowing it to ferment and dry for a few days or weeks.
One thing to keep in mind is that the making of sujuk sausage is an art that is passed down from generation to generation. Each family has its unique recipe and technique that makes their sausage stand out from the rest. However, with a few basic guidelines and the right ingredients, anyone can make a delicious Lebanese Sujuk sausage at home.
In conclusion, Lebanese Sujuk sausage is a mouthwatering delicacy that combines rich spices and savory meats to create a unique flavor profile. Its versatility and ease of preparation make it a great addition to any meal. Whether enjoyed alone or as part of a larger dish, Lebanese Sujuk sausage is sure to add a burst of flavor to your palate.
Ingredients:
- 1 lb. ground beef
- 1 tablespoon dried mint
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 4 garlic cloves, minced
- 1/4 cup cold water
- hog casings
Instructions:
- Mix together the ground beef, dried mint, smoked paprika, ground cumin, ground coriander, salt, black pepper, red pepper flakes, minced garlic, and cold water in a bowl until well combined.
- Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 2 hours or up to overnight.
- Soak the hog casings in cold water for 30 minutes.
- Fit the sausage stuffing attachment onto your meat grinder or kitchen stand mixer.
- Put the soaked casings onto the attachment, leaving a 2-inch overhang at the end.
- Start feeding the meat mixture into the grinder or mixer, and let it flow into the casings.
- Make sure to fill each casing evenly, leaving a 2-inch overhang at the other end as well.
- Twist the sausages every 4 inches to create links.
- Hang the links to dry at room temperature for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Arrange the sujuk sausages on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the sausages are cooked through and browned on the outside.
- Serve the Lebanese sujuk sausage hot with pita bread, hummus, andtabboulehsalad. Enjoy!