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Meat sujuk. Sujuk - what is it, history of appearance, calorie content and composition, recipes for cooking at home. Ingredients for Sujuk

Sujuk is a hard, dry sausage that has become widespread among the peoples now living in Armenia, Georgia, Croatia, Serbia, Kyrgyzstan, Turkey, Greece and others.

The main difference between sujuk and other sausages is the recipe for its preparation. This sausage is sent to air dry, as a result of which the sausage is dehydrated and the permissible shelf life is increased. This moment became fundamental in the history of the appearance of sujuk sausage, which the Turkic nomads first began to prepare. Lamb and horse meat, available to nomadic herder tribes, quickly lost all value in hot weather, and in order to extend the life of the products, they decided to dry them with the help of the hot steppe wind. Pre-cut pieces of lamb, fat and pork, generously seasoned with pepper and spices, were stuffed into the intestines and sent out to dry in the wind and sun.

Interesting fact: before the prepared minced meat was packed into the intestines, its taste was assessed by cooking a small cutlet over the fire. If there were enough spices and salt, then the sausages were stuffed, and if something was missing, a test cutlet was added and fried again.

Each of the nations gave the sujuk sausage its own name, but they are all somewhat similar and convey the same meaning: sujukh, chuzhuk, shuzhuk, etc. In some countries, horse meat is replaced with lamb, beef and even pork, and they play with the composition of spices. Some people first place the suzhduk under pressure for several days, thanks to which a recognizable flat shape is achieved.

The calorie content of dry-cured sausage sudzhuk is 463 kcal. The composition contained proteins - 30.3 g, fats - 37.9 g.

The chemical composition of sudzhuk sausage contains: vitamins B2, B5, B1, B9, B6, B12, D, K, PP, E, as well as minerals: phosphorus, iron, iodine, calcium, sodium, potassium, manganese, copper, magnesium , sulfur, selenium, zinc.

Sujuk is usually served cut into thin slices so that it can fully convey the rich taste and excellent aroma of the sausage. Sujuk is used in the preparation of various salads, sandwiches, and added to pasta. In addition, sujuk goes great with wine and beer.

Humanity has always been looking for a way to store meat for a long time. But if it was enough for sedentary farmers to simply dig a deep cellar, where the temperature was significantly lower than the environment all year round, then nomads had it much worse. But there were craftsmen who came up with an original one even in such extreme conditions.

The result was sujuk- dried, spicy, hard and extremely tasty natural sausage. We are interested in it primarily because it can be stored unopened for up to six months at room temperature. And in the refrigerator it lasts even longer. And considering that it is now a classic sujuk Now considered almost a delicacy, the desire to cook it yourself only increases.

So. For sujuka we will need meat. Beef, lamb, maybe even horse meat. And it’s not even particularly important which specific parts. Actually, we take the meat, separate the films and veins from it, and leave the fat. We grind the meat in a meat grinder, maybe even twice, until it becomes completely homogeneous, with small inclusions of fat. In principle, you can immediately take ready-made minced meat, but who knows what it was made from. So it’s better not to take risks and work with what is not in doubt.

Now the spices. There should be a lot of them, since the substances they contain are an excellent natural preservative. Take one and a half tablespoons of salt, black pepper, sugar and paprika, as well as a teaspoon of thyme, thyme, ground garlic and any other herbs of your choice. This amount of spices is calculated for 1 kilogram of meat. Some people recommend adding 150 ml of cognac or red wine... It is unlikely that the nomadic Mongols, who sujuk and came up with a good cognac, but the idea itself is excellent, if only because alcohol enhances the taste of spices and additionally eliminates microorganisms.

In addition, you need to add about half a teaspoon of nitrite salt to the number of spices. This is necessary in order to eliminate the risk of developing sujuke extremely dangerous anaerobic bacteria that cause botulism. In our case, it is especially important, since neither the minced meat nor the sausage itself undergoes heat treatment.

Mix the minced meat and spices until smooth. And here the first trick is to determine the appropriate concentration of spices. To do this, take some minced meat and fry a small cutlet from it (in the most usual way - in a frying pan). And based on the condition of this cutlet, we determine whether it is necessary to add spices or not. The fact is that high temperatures affect the taste of seasoned minced meat in the same way as classical processing sujuka, which allows us to know with a high degree of reliability the taste of the future sausage.

Now the hard part is the guts. The best "packaging material" for any homemade sausage and sujuka including. And here there are two options - either buy ready-made intestines, or fresh ones, which you will have to agonize over yourself. We are interested in the second option, because in the field, where can you buy something ready-made, and useful knowledge will certainly not be superfluous.

The intestine has three layers - the inner mucous layer, the middle connective tissue layer and the outer muscular layer. We are exclusively interested in the middle one, since it is the most durable, almost transparent and tolerates processing well. And it needs to be somehow separated from the other layers... The simplest, although tedious, way is to attach the edge of the intestine to a stick, wrap it inside and carefully pass it through the entire length. The second option is to turn the intestine slightly outward to form a pocket, which you then begin to fill with tap water. The intestine will turn out on its own under the weight of the water.

After this, carefully scrape off the mucous layer with a not very sharp knife at an angle of 110 degrees. At the same time, the muscle layer is automatically separated, which is then washed out of the lumen with water. The process is quite long, although not complicated. The main thing is not to use too sharp a knife and not to overdo it, otherwise the intestine will break through. Over time you will learn this. The cleaned intestine is additionally treated with a vinegar solution. Actually, that's all.

We push the minced meat into the processed intestines, piercing them in several places to release the accumulated air. We tie it at an equal distance with twine - we get a full-fledged preparation of the future Sujuka. We place these sausages on a flat surface, cover them with a clean cloth and press them down with pressure. Leave it like this for three days. After this, the flat sausages are hung in a dry and well-ventilated area. They dry for quite a long time - almost a month, and sometimes 40 days.

Actually, that's all. Sujuk ready. A hard, spicy, dry and very tasty sausage that easily endures all the difficulties of nomadic life. Yes, and in a peaceful home environment sujuk It will be an excellent snack, which is also absolutely undemanding in terms of storage. The main thing is not to open the casing of those sausages that you are not yet ready to eat.

List of recipes

Not everyone knows what sujuk is, but most likely they have tried it at least once. Sujuk is a flat-shaped sausage made from dried meat and is very common among the peoples of the Middle East. We sell this type of sausage from beef or pork, but in the Middle East it is traditionally made from horse meat. Horse meat has a specific taste that not everyone will like, but this meat is rich in many vitamins. If you compare the calorie content of horse meat, for example, with pork or beef, then horse meat has the lowest calorie content. Despite the advantages, there are not so many recipes for cooking horse meat. Horse meat should be cooked for at least an hour, preferably two, so that the meat becomes softer. Let's look at some recipes for making horse meat sujuk at home.

Cooking sujuk according to the Armenian recipe

Not every housewife will agree to cook sujuk, as this is a labor-intensive process and takes a lot of time. But for those who want unusually tasty sausage and want to cook it at home, we offer this recipe.

Ingredients:

Minced horse meat - 1 kg;
Salt - 1.5 tbsp. l.;
Sugar - 1.5 tbsp. l.;
Paprika and ground black pepper - 2 tsp each;
Thyme and thyme - 2 tsp each;
Red wine - 150 ml.

Preparation:

Add wine to the minced meat and sprinkle with all the spices and seasonings.
Mix thoroughly, transfer to a flat dish and cover with film. Leave for 24 hours in the refrigerator.
Clean the intestines and proceed immediately to filling them with prepared minced meat.
If bulges form during stuffing with minced meat, they should be punched to release the air.
When finished, tie the sausage and put it in a cool place or refrigerator.
After 2-3 days, the sausage should be taken out once a day and rolled with a rolling pin to give it a flat shape.
This action must be repeated for at least nine days and the sujuk will be ready.

Bon appetit!

Another recipe for making sujuk, only now we will cook it with beef.

Ingredients:

Minced beef - 5 kg;
Garlic - 150 gr.;
Bay leaves - 12 pcs.;
Allspice - 2 pcs.;
Salt - 12 tsp;
Ground black pepper - 2 tbsp. l.;
A few guts.

Preparation:

Place bay leaves and allspice in one metal container, add about one and a half liters of water and cook over low heat.
Cook until approximately 250 ml of water remains. Then remove from heat, cool and strain.
Now you should mix the minced meat with pepper and crushed garlic, add salt and add bay water. To stir thoroughly.
Prepare the intestines: make a vinegar solution and soak them in it, and then rinse with plain water.
Using a meat grinder with a special attachment, make sausages.
The intestine should be pulled onto the nozzle, the prepared minced meat should be placed in a meat grinder and begin to be filled.
When the intestine is full, you need to tie it up with rope or twine.
Fill all the intestines like this and hang them out to dry for 2 days.
After two days, you should remove them and roll them out a little with a rolling pin to remove any trapped air and shape them. Repeat this action at least 4 times throughout.
Depending on the temperature, they can be dried from nine days to two weeks.
When the sausage is ready, it can be stored in the refrigerator for a long time.

Bon appetit!

Simple sujuk recipe

Let's look at what is probably the easiest way to prepare sujuk at home.

Ingredients:

Beef – 3 kg;
Fatty pork – 2 kg;
Salt – 135 gr.;
Garlic – 150 gr.;
Ground red pepper – 50 gr.;
Cinnamon – 1 gr.;
Cardamom – 3 g;
Ground black pepper and nutmeg - 3 grams each.

Preparation:

Cut the beef and pork into small pieces and place in one container, add salt.
Leave to soak for two days.
Remove the meat and rinse well.
Using a meat grinder, make minced meat and add all the prepared spices and chopped garlic to it, mix and leave to brew for 3 hours.
Stuff the intestines through a meat grinder and tie.
Fold the sausages and cover with a board, put something heavy on top and leave for a day.
The next day, you need to hang the sausages in a cool room for 10-15 days, depending on the temperature and ventilation of the room.

Delicious sausages are ready. Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Today, many people are afraid to buy store-bought sausage. There are many rumors about the conditions under which it is produced and what is in its composition. If you don’t eat sausage for these reasons or adhere to a healthy lifestyle that is popular today, but don’t want to give it up at all, then prepare yourself at home a type of sausage originally from the Middle East - sujuk.

What is sujuk

In the culinary environment, sujuk is a type of sausage, a national dish among Turkic and Middle Eastern peoples. The product stands out among the variety of products on the sausage market. Sujuk has a flat shape. Initially, sausage was made from horse meat, later they began to use other types of meat, add fat, spices and seasonings. There are several varieties of sudzhuk sausage - dry, hard, dried.

History of appearance

The sausage product gained its popularity during the Ottoman Empire and became widely known among such peoples as Arabs, Greeks, Armenians, Bulgarians, Serbs, Croats, Bosnians, and Macedonians. Each nation has its own official name for this dried sausage, for example, in the Caucasus: in Azerbaijan and Armenia - sudzhukh, in Europe: Turkey and Bulgaria - sudzhuk (sucuk), in the Balkans - suchug, in Asian countries: Kazakhstan - shuzhyk, shuzhuk or chuzhuk, Kyrgyzstan - chuchuk,

Literally, the name of the sausage product is translated as “filled,” meaning filling the intestines with meat. Sujuk in this casing was hung and dried to rid the meat of moisture and prevent the process of rotting. The method of drying was accidentally invented by nomadic warriors. In the conditions of the steppe, under the scorching sun, the meat quickly deteriorated, so they began to dry it first and take it with them on the road in a canvas bag.

An improved method of preparing dried sausage has retained its popularity to this day. Dried meat has a special texture and taste. Often it is cut into thin slices, which does not allow this product to be eaten in large quantities. Dried sausage, with the correct cooking technology, can be stored for a long time under various conditions and not spoil.

What is sujuk made from?

The fillet pieces of meat are pre-salted, then mixed with fat and stuffed into the intestines with this mixture, then dried, cured, and smoked. In the Caucasus, horse meat is traditionally used. This sausage is cheaper in cost because any part of the carcass can be used for cooking. Other nations often use other types of meat.

For example, in Bulgaria there is an analogue of sudzhuk called “lukanka”, which is made from pork with spices and a small amount of water. The sausage is periodically squeezed during drying to make it flatter and tougher. Turkish people prepare this sausage product from lamb or beef, adding a set of spices such as garlic, cumin and pepper.

Composition and calorie content

Now sujuk can be easily purchased in many supermarkets. Modern sudzhuk sausage consists of horse or beef meat, animal fat, salt, spices, including garlic. Due to its high fat content, sausage is a high-calorie food product; its average energy value is 463 kilocalories per 100 grams.

Cooking technology

To prepare sudjuk you will need clean beef, lamb or pork intestines. They are tightly stuffed with minced meat and tied in knots at the ends. To make it easier to later give the sujuk a flat shape, add a little water to the minced meat, which will evaporate during drying and form voids. The ripening stage is long; on average, meat matures for 10-15 days, depending on the variety. During this time, you regularly need to squeeze the sausage from different sides using pressure. The finished sausages are further hung for another 30-40 days.

How to make sujuk at home

The delicacy can be easily prepared in your kitchen. To create a classic sujuk you don’t need many ingredients. It is necessary to have the skill of working with intestines, otherwise difficulties may arise with stuffing the sausage. This is the most labor-intensive process in which accuracy and dexterity are important. Choose a sujuk recipe that suits your taste perfectly or create your own unique product based on basic recipes.

Classic horse meat recipe

Time: 21 days 13 hours.
Number of servings: 15 persons.
Calorie content of the dish: 256 kcal/100 grams.
Purpose: for a snack.
Cuisine: Middle Eastern.
Difficulty: easy.

The traditional recipe for horse meat sujuk sausage includes a large range of spices. This eliminates the specific smell of meat. You can use not only fillets, but also other parts of the carcass. According to the recipe, red table wine is added to the minced meat; it can be replaced with cognac, brandy, or, if desired, removed from the composition altogether. The amount of spices and herbs can be varied based on taste preferences.

Ingredients:

horse meat – 800 g;
lard – 200 g;
red table wine – 100 ml;
salt – 20 g;
sugar – 20 g;
paprika – 10 g;
ground black pepper – 10 g;
coriander – 10 g;
dried thyme – 10 g;
intestines – 1.5 m.

Cooking method:

Grind meat and fat using a blender or meat grinder.
Grind the spices in a mortar to release their aroma, add salt and sugar.
Mix the minced meat with the spicy mixture.
Pour in the wine, mix everything well.
Let the workpiece cool for 12 hours, or better yet, for a day.
Fill the intestine with the mince using your finger or using a kitchen machine fitted with a special attachment.
Form sausages to the required length.
Tie the ends in a knot, connect them to each other and tie them with thick thread so that the sausage looks like a horseshoe.
Hang the sausages in a cool, well-ventilated area.
Over the next 4-5 days, roll each sausage with a rolling pin to flatten it.
Dry the sujuk for at least another 3 weeks.

Armenian sujuk with cognac

Time: 10 days 40 minutes.
Number of servings: 20 persons.
Calorie content of the dish: 136 kcal/100 grams.
Purpose: for a snack.
Cuisine: Middle Eastern.
Difficulty: easy.

To prepare Armenian sujuk, minced meat of different grinds is used. This recipe calls for a mixture of ground beef and pork; you can use ground lamb or ground pieces of horse meat. Cognac, like wine, gives minced meat a special taste and aroma. Alcohol also gives the mixture color, tints it a little and makes it more attractive in appearance. A set of spices such as paprika, thyme and pepper goes perfectly with meat.

Ingredients:

minced beef – 700 g;
minced pork – 300 g;
cognac – 150 ml;
salt – 30 g;
sugar – 30 g;
ground black pepper – 10 g;
paprika – 10 g;
thyme – 10 g;
intestines – 2 m.

Cooking method:

Mix the two types of minced meat thoroughly, as for cutlets.
Add spices, herbs, pour in cognac, mix well again.
Transfer the finished minced meat to a flat dish or plate, cover with cling film and leave to ripen in the refrigerator for a day.
Stuff clean pork or beef intestines with mature minced meat.
As you stuff, pierce the intestine with a small needle to prevent it from bursting due to trapped air.
Form several sausages, tie the ends tightly, and attach the thread.
Be sure to hang the workpieces in a cool place; if the room is too warm, it is better to transfer the sausages to the refrigerator shelf.
From the second or third day, roll the sujuk daily with a rolling pin to give the sausages their characteristic flat shape.
Sujuk will be ready in at least eight to nine days.

Time: 11 days 1 hour.
Number of servings: 20 persons.
Calorie content of the dish: 208 kcal/100 grams.
Purpose: for a snack.
Cuisine: Middle Eastern.
Difficulty: easy.

Delicious lamb sujuk can be prepared from ready-made minced meat, but it is better to make it yourself. If desired, you can add a little pork or beef lard to the composition. If you are preparing sujuk in the warm season, it is better to dry the sausage on the refrigerator shelf, under pressure. Then you won’t have to roll each sausage, you just need to periodically turn it over to the other side. The drying time does not change.

Ingredients:

lamb – 1 kg;
cognac – 100 ml;
salt – 30 g;
sugar – 30 g;
ground black pepper – 10 g;
paprika – 10 g;
thyme – 5 g;
savory – 5 g;
intestines – 2 m.

Cooking method:

Twist the lamb fillet into minced meat; you can use racks of different grain sizes.
Add spices and herbs, pour in wine, mix well.
Wrap the container with the minced meat in cling film and refrigerate for 24 hours.
Stuff the cleaned pork intestines with the meat mixture using a nozzle or any other convenient method.
In places where air accumulates, pierce the intestine with a thin needle.
Form two sausages, maybe of different sizes, then the degree of drying will be different.
Tie the ends of the sausages tightly and make loops from the thread so that they can be hung.
Send the workpieces to dry in a cool and well-ventilated area.
On the third day, start rolling the sausage with a rolling pin to flatten it.
Roll daily, on the 10th day the sujuk will be ready.
Store the finished sudjuk sausage in the refrigerator.

From elk meat

Time: 17 days 40 minutes.
Number of servings: 100 persons.
Calorie content of the dish: 214 kcal/100 grams.
Purpose: for a snack.
Cuisine: Middle Eastern.
Difficulty: easy.

Be sure to soak the meat before starting to cook elk sausage. According to this recipe, vodka is added to the minced meat; it can be replaced with dry red wine, cognac, or simply add the specified amount of clean drinking water. When the sujuk is dehydrated, additional moisture will evaporate and form voids, which will help the sausage to be better compressed.

Ingredients:

elk meat – 5 kg;
pork lard – 1 kg;
salt – 150 g;
vodka – 40 ml;
ground black pepper – 25 g;
cumin – 25 g;
khmeli-suneli – 25 g;
dried dill – 25 g;
intestines – 5 m.

Cooking method:

Place all the meat in a suitable container, cover with clean water and add a few tablespoons of vinegar.
Soak the meat for 24 hours.
Drain the solution, fill it again with clean water and leave for another day, periodically changing the water.
Cut the prepared meat into pieces and pass through a meat grinder with a large grid.
Grind the lard in the same way.
Add spices, herbs, vodka to the meat mixture, mix well.
Stuff the minced meat into clean shells, you should get about 8 loaves.
Tie the ends, roll the sausage into a horseshoe and place it in the freezer for several days, then hang it in a cool place to dry.
After two days, start rolling the sujuk with a rolling pin and piercing it with a needle so that excess air comes out.
Repeat the procedure three times a day.

Armenian sausage with cumin

Time: 9 days 6 hours.
Number of servings: 20 persons.
Calorie content of the dish: 187 kcal/100 grams.
Purpose: for a snack.
Cuisine: Middle Eastern.
Difficulty: easy.

Minced sausage goes well with many spices, including spices such as cumin. In addition to this, a large amount of fresh garlic is added to this recipe. It gives a spicy taste and aroma to sujuk. Beef is a lean meat; if you think the sausage will be too dry, you can add a little beef or lard.

Ingredients:

beef – 1 kg;
salt – 500 g;
zira – 30 g;
ground black pepper – 25 g;
garlic – 2 heads;
intestines – 2 m.

Cooking method:

Cut the meat into large pieces, about 100 grams each.
Sprinkle the beef with salt and leave for a day.
Soak salted meat for 2 hours in running water.
Hang the pieces with a thread and dry for 2-3 hours.
Scroll the meat through a meat grinder along with the garlic.
Add cumin and black hot pepper to the minced meat, mix until smooth.
Clean out the lamb intestines if necessary.
Fill it with minced meat, twist it every 30 cm, like sausages.
Place the stuffed intestine under a press for 24 hours.
After a day, remove the press, in the places where bubbles have formed, make a puncture with a needle.
Hang the sudjuk to dry for 5-7 days in the shade, preferably in a draft.
The temperature in the room where sujuk is ripening should not exceed 25°C.
Before serving, remove casing and slice sausage.

How to store dried sausage

The temperature range for storing dry-cured sausages is from 2 to 10°C. Blanks or semi-finished products for sujuk can be safely frozen, after being cooled in the refrigerator, and used as needed. Finished products can be stored in any container on the shelves of the refrigerator. The shelf life of dried sausage can reach 3 months if the temperature is maintained. In winter, you can dry and store sudzhuk on the balcony, the main thing is to ensure sufficient air circulation.

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Now, if you go to the market today or tomorrow for a large piece of beef, and don’t forget to buy lamb blue (caecum), then by the New Year (or Christmas) you will have a wonderful appetizer and a great surprise gift ready for those who love something delicious with cognac!
I suggest you prepare a delicious dry-cured sausage - sujuk!

If good beef meat can be found at the market or in small butcher shops, then you will have to look for lamb blue.
You can ask the butchers who deal with lamb - they probably have these “spare parts”, but then at home you still have the uninteresting work of washing and cleaning these insides.
Another option is to order online. For example, I order in a store kolbaskidoma.ru .
Lamb's lamb (as well as other natural casings) comes in a sealed package, already peeled and salted - it can be stored in this form for a very long time. Even if the package is opened and part of the product is not used, the intestine can be placed in a container, covered with coarse salt and stored in the refrigerator for several months.
Theoretically, it can even be frozen; the properties of the shell will not change much, but it will become less durable.