I continue my efforts to survive without processed food. After we moved to Madrid, it became difficult to access Turkish food, so I started to make some of them at home. In time, I saw that I can actually make all the food at home and that it was more delicious than the store bought ones. In time, this became an effort to stay away from processed food as far as possible. With the push of this effort we have been making our own sucuk at home. Sucuk is the traditional beef sausage of Turkey. This is the most appropriate formula for our taste. It is much more delicious than the best sucak brand that Turks can easily find abroad. According to my husband it is also more delicious than the best that can be found in Turkey. I have a little hesitation about that 🙂
The most delicate material of the recipe is garlic for me. Garlic is the main ingredient that makes it small like sucuk and not like meatballs. Therefore it needs to be used in sensible amounts. But more can be annoying. Garlic cloves may be very different in size, I would say, be careful. If the garlic cloves you use are too large, reduce the amount. After checking the taste, you can add some more if you need it.
If you’re not sure whether you will like sucuk or not, try a small amount first and see if it’s ok for you. Do not waste ingredients and time.
Enjoy the recipe…
- 800 g medium-fat beef,
- 8 cloves of garlic,
- 1 tablespoon pepper flakes,
- 1 tablespoon sweet paprika,
- 1 teaspoon of cumin,
- 1 teaspoon black pepper,
- 1 teaspoon allspice,
- 1 heaping teaspoon of salt.
- Chop the garlic finely,
- Take all the ingredients into a deep bowl and knead them until they start to stretch,
- Take a small piece, fry in a pan, taste and add spices or salt if necessary and need well,
- Divide the mixture into four,
- Take one of the pieces on a wide plastic wrap and shape it into a thin and long shape,
- Wrap tightly with plastic wrap and curl the ends,
- Tie the ends together and freeze to save for later.