Why This Ingredient Is Special
Sucuk Without a Casing: Knead all the ingredients firmly for 3-4 minutes until the mixture turns sticky. Shape into two firm logs about 4 cm across, wrap and chill for at least 4 hours. Slice into 1 cm…
Ingredients
- ground beef500 g
- 3 garlic cloves
- paprika2 tsp
- cumin1 tsp
- chili1/2 tsp
- salt1 tsp
- pepper1/2 tsp
- oil1 tbsp
Method
- Knead all the ingredients firmly for 3-4 minutes until the mixture turns sticky.
- Shape into two firm logs about 4 cm across, wrap and chill for at least 4 hours.
- Slice into 1 cm thick rounds and fry in a little oil over medium heat on both sides until fully cooked through; ground meat needs to reach at least 71 °C inside.
Substitutions
Cumin can be replaced with 1/2 tsp ground coriander or left out. For a lamb flavor, replace 150 g of the ground beef with ground lamb. Store-bought sucuk is fried straight from slices.
Storage
The raw mixture, up to 1 day refrigerated; cooked, 3 days.