Sucuk

Sucuk

Garlicky, cumin-spiced beef sausage cured and air-dried for a dense, tangy bite.

Make ahead Makes 20 slices Calories 210/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

Sucuk is a Turkish fermented and air-dried beef sausage seasoned heavily with garlic, cumin, and sumac, then dried until firm and deeply savory. This homemade version uses natural casings and a curing salt to ferment safely before a slow air-drying period, producing a sausage that's traditionally pan-fried for breakfast or sliced into stews. Patience is key, as the drying process takes about two to three weeks for proper texture and flavor.

Ingredients

  • 3 pounds beef chuck, cubed and well-chilled
  • 1 pound beef fat, cubed and well-chilled
  • 6 tablespoons garlic, minced
  • 3 tablespoons ground cumin
  • 2 tablespoons sumac
  • 1 tablespoon kosher salt
  • 1 teaspoon cure #2 (prague powder)
  • 1 tablespoon ground black pepper
  • 2 teaspoons ground red pepper flakes
  • 1 teaspoon ground allspice
  • 1/2 cup ice water
  • 10 feet beef casings, soaked and rinsed

Method

  1. Cut the beef chuck and beef fat into cubes small enough to feed through a meat grinder; keep them well-chilled or partially frozen until ready to grind.

  2. Grind the chilled beef and fat together through a coarse die (about 3/8 inch) into a chilled bowl.

  3. Add the garlic, cumin, sumac, kosher salt, cure #2, black pepper, red pepper flakes, and allspice to the ground meat.

  4. Pour in the ice water and mix the meat vigorously by hand for 3 to 4 minutes until the mixture is sticky and well bound.

  5. Cover the bowl and refrigerate the seasoned meat mixture for 24 hours to let the flavors meld and curing salt begin working.

  6. Soak the beef casings in warm water for 30 minutes, then flush the insides thoroughly with water.

  7. Fit a sausage stuffer with the casing and stuff the meat mixture firmly, twisting off links about 8 inches long, avoiding air pockets.

  8. Prick each link several times with a sterilized needle to release trapped air, then tie the ends with butcher's twine to form loops.

  9. Hang the sucuk links in a space at 65 to 70°F with 70 to 75% humidity for 48 hours to ferment and firm slightly.

  10. Flatten each link gently by pressing with a board for a few hours daily during the first week to achieve the traditional flattened shape.

  11. Continue hanging the sucuk in a cool, well-ventilated space around 55 to 60°F for 2 to 3 weeks, checking periodically, until the sausage has lost about 30 to 40% of its original weight and feels firm throughout.

  12. Slice off a piece to check texture and flavor; once firm and deep red throughout, store the sucuk in the refrigerator or freezer until ready to cook.

  13. To serve, slice the sucuk and pan-fry over medium heat for 2 to 3 minutes per side until browned and sizzling.

Rate this recipe

★ 3.8 (1)

Sucuk

Sucuk is a Turkish fermented and air-dried beef sausage seasoned heavily with garlic, cumin, and sumac, then dried until firm and deeply savory. This homemade version uses natural casings and a curing salt to ferment safely before a slow air-drying period, producing a sausage that's traditionally pan-fried for breakfast or sliced into stews. Patience is key, as the drying process takes about two to three weeks for proper texture and flavor.

Make ahead 20 slices 210 cal

Ingredients

  • 3 pounds beef chuck, cubed and well-chilled
  • 1 pound beef fat, cubed and well-chilled
  • 6 tablespoons garlic, minced
  • 3 tablespoons ground cumin
  • 2 tablespoons sumac
  • 1 tablespoon kosher salt
  • 1 teaspoon cure #2 (prague powder)
  • 1 tablespoon ground black pepper
  • 2 teaspoons ground red pepper flakes
  • 1 teaspoon ground allspice
  • 1/2 cup ice water
  • 10 feet beef casings, soaked and rinsed

Method

  1. 1

    Cut the beef chuck and beef fat into cubes small enough to feed through a meat grinder; keep them well-chilled or partially frozen until ready to grind.

  2. 2

    Grind the chilled beef and fat together through a coarse die (about 3/8 inch) into a chilled bowl.

  3. 3

    Add the garlic, cumin, sumac, kosher salt, cure #2, black pepper, red pepper flakes, and allspice to the ground meat.

  4. 4

    Pour in the ice water and mix the meat vigorously by hand for 3 to 4 minutes until the mixture is sticky and well bound.

  5. 5

    Cover the bowl and refrigerate the seasoned meat mixture for 24 hours to let the flavors meld and curing salt begin working.

  6. 6

    Soak the beef casings in warm water for 30 minutes, then flush the insides thoroughly with water.

  7. 7

    Fit a sausage stuffer with the casing and stuff the meat mixture firmly, twisting off links about 8 inches long, avoiding air pockets.

  8. 8

    Prick each link several times with a sterilized needle to release trapped air, then tie the ends with butcher's twine to form loops.

  9. 9

    Hang the sucuk links in a space at 65 to 70°F with 70 to 75% humidity for 48 hours to ferment and firm slightly.

  10. 10

    Flatten each link gently by pressing with a board for a few hours daily during the first week to achieve the traditional flattened shape.

  11. 11

    Continue hanging the sucuk in a cool, well-ventilated space around 55 to 60°F for 2 to 3 weeks, checking periodically, until the sausage has lost about 30 to 40% of its original weight and feels firm throughout.

  12. 12

    Slice off a piece to check texture and flavor; once firm and deep red throughout, store the sucuk in the refrigerator or freezer until ready to cook.

  13. 13

    To serve, slice the sucuk and pan-fry over medium heat for 2 to 3 minutes per side until browned and sizzling.