Photograph of the finished Soujouk

Middle East · Xúc xích khô gia vị Soujouk

Soujouk

1 hr Hands-on time + 10 ngày waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.2 kg
  • Photograph of Pork fat Pork fat 320 g
  • Photograph of Sausage casings Sausage casings 8 segments
  • Photograph of Cumin seeds Cumin seeds 32 g
  • Photograph of Sumac powder Sumac powder 40 g
  • Photograph of Garlic Garlic 40 cloves
  • Photograph of Red chilli powder Red chilli powder 60 g
  • Photograph of Coarse salt Coarse salt 72 g
  • Photograph of Cinnamon powder Cinnamon powder 16 g
  • Photograph of Black pepper Black pepper 24 g

Method

  1. 1 Mince the beef with pork fat, then mix in coarse salt, cumin, sumac, garlic, chili powder, cinnamon, and pepper.
  2. 2 Refrigerate the meat for 24 hours to allow the salt to drain and the spices to penetrate deeply.
  3. 3 Stuff the sausage casings tightly, ensuring there are no air bubbles; air bubbles are a problem during the drying process.
  4. 4 Flatten each section between two pieces of wood and hang them to dry in a cool, airy place for 10 days.
  5. 5 Sausages are ready when they have lost about one-third of their original weight and the outside is dry and firm.
  6. 6 Slice thinly and pan-fry for 90 seconds on each side before eating, or eat raw with bread.
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