Sujuk

Category: Cold meals and snacks
Sujuk

Ingredients

Beef 500 g
Mutton 500 g
Chaman 1 tsp
Ground cardamom 0.5 tsp
Ground nutmeg 0.5 tsp
Coriander 1 tsp
Ground pepper mixture 1.5-2 tsp
Garlic 1 is small. Goal.
Salt (better 30 g
Guts (I have pork caliber 32/34) ~ 1.5 m

Cooking method

  • There are a large number of recipes for this dry, spicy, spicy sausage, which has been used in food among the Turkic peoples for a long time and is designed for long shelf life. Each nation has its own subtleties, its own spices and its own secrets of cooking and drying sujuk, but spread throughout the world in our time, thanks to its taste and aroma, has gained deserved popularity and fame among gourmets.
  • Wash and dry meat cut into pieces, peeled from films and tendons (it is recommended to leave some fat on beef). Add salt, stir and refrigerate overnight
  • Sujuk
  • Pass the salted meat through a large grate of a meat grinder:
  • Sujuk
  • Add all the spices (pass the garlic through a press) and very well, knead the minced meat for about twenty minutes, if possible, with a kneader:
  • Sujuk
  • Again, we shift the minced meat into a container covered with a lid or a film from weathering, and send it for aging in the refrigerator for a day. In my vacuum container, the meat is in the refrigerator overnight.
  • Rinse the intestines very well and, using a meat grinder with a special attachment, fill the sausages tightly with the prepared minced meat, tying them tightly when the desired length is reached:
  • Sujuk
  • I got four sausages a little over thirty centimeters long.
  • Sujuk
  • Pierce each sausage in several places with a thin needle to remove excess air, and hang them to dry in a dry, ventilated place. After a couple of days, they will become denser and darker:
  • Sujuk
  • Then we put them on the board, cover the second one, and put oppression on top, and after a day the sujuk takes its flat shape:
  • Sujuk
  • And the last stage - again we hang the sujuk in a dry place for final drying, I do this on the loggia on the handle of the simulator
  • Sujuk
  • This stage may take four weeks, but your patience and work will be rewarded.

Note

SUJUK - a variety of lamb or beef sausage richly seasoned with spices and herbs; traditional Armenian food. The sausage is not boiled, not smoked, but pressed until it is flat and dried.

Admin

ABOUT! Dried meat, sausage! Moreover, dried on the simulator, on the loggia!
Larissa, the idea is gorgeous!
dopleta
Tanya, but can you imagine what a mockery it looked for "athletes" striving on an empty stomach to the simulator? For this time, everyone stopped studying! Although the aroma was enough for everyone! Thank you !
Nikusya
Is it clear! It's all about the simulator! We must go and pick up the child! (or anything, clothes will be hung in a wardrobe!)
I am delighted with Lorica !! I thought sujuk is something straight "military". Thank you gold, maybe it's not very hot yet and I'll do it.
P.S. photo as always - the best!
Vinokurova
but I do not have a loggia (((and I want such a yummy sooo))))))))
I'll take it to your bookmarks ... "but what?. what if?" (from)
dopleta
Quote: Nikusya
Is it clear! It's all about the simulator!
You know, I walked around the loggia, tried on which of the shelves it was more convenient to attach, and when my eyes fell on the simulator, I gasped - why hadn't it occurred to me to use it in this way before? The sausage is for gluttony, the simulator is for physical health, and it seems like one is compensated by the other.


Added Monday 16 May 2016 03:34 PM

Quote: Vinokurova
but I don't have a loggia (
Alyon, well, find another place! Nomads who invented sujuk tea lived without loggias!
Vinokurova
Quote: dopleta
well, find another place!
what if flies ?.
dopleta
Gauze case?
Vinokurova
to sujuki ?. like a pillowcase bag ?.
Lariskin, I adore you!
dopleta
Even embarrassed me, surprised. Haven't you ever done that? From flies, always in the summer, when drying, both fish and meat are covered with gauze.
Nikusya
AlenKa, I saw people hanging on the doors in the refrigerator, for the first two days this is a way out, then under a press and in gauze.
Vinokurova
Quote: dopleta
Really never did that
Imagine this
gala10
Aaaaahhhh ... breathe a breath, but did not get to exhale. I'm amazed.
Larochka, thanks !!! Maybe someday I will decide on such a feat ...
dopleta
Jackdaw, make up your mind! It is only to write for a long time, but to do it without blemish! True, it is eaten many times faster, which is insulting. But the taste is remembered for a long time. And thank you love!
Svettika
Larissawhat a delicious wrap up I just want to take it and fuck it !!! Thanks for the recipe!
I also use a simulator on the loggia by appointment for drying - convenient!
dopleta
Quote: Svettika
I also use the simulator on the loggia as intended for drying - it's convenient!
What are you? Wow, what like-minded people we are here!
Chuchundrus
Loriyik! I've been cutting circles around entoy sweets for a long time.
I will definitely do now
dopleta
You see - therefore, I was waiting for you! Do it quickly, you always get everything from mine in the most excellent way! I'm all in anticipation!
max-mmsv
Larissa, do not kick hard, everything worked out GREAT for you, but the sudjuk is not twisted in a meat grinder, it is made from chopped meat. You have a rather porous result from the fact that you did not knead the minced meat well. Ideally, a sujuk has a masonry surface on the cut. Try making it out of sliced ​​meat and kneading it well. If anything, I will be making another batch of sujuk one of these days, I will send you a photo. And in a month I will write a report on bresaol. I think it will be interesting, I do it only for the 5th time
dopleta
Well, what are you, Maxim, we are not kicking! Of course, the nomads did not have meat grinders, and they chopped meat with knives. They stuffed the guts without any available means. Therefore, I wrote at the beginning that there are a lot of sujuk recipes. And in Armenia many years ago I was taught just that. This is how I cook it since then. And porous - you are right - it turned out not because of poor kneading (we already have this experience with many years of making hams and sausages), but because of loose stuffing. I had so carefully scraped out the intestines that when stuffed very tightly they crawled a couple of times, so I was reinsured and stuffed them with insufficient effort. This is noticeable even in the wrinkled shell of the sausages dried after two days.
VetaS78
Larisochka, I found your recipe for sujuk))) Can you make beef from one? What parts are best to make?
dopleta
Yes, Sveta, of course, you can! It is better to take not lean beef, but with fat. Excellent - the scapula.
VetaS78
Larisochka, I've read a lot here on the forum for sausages)))) And immediately there is a question - and ordinary salt or is it better to add nitrite? I already bought it
dopleta
Well, if you are going to keep it for a very long time, you can add it to reinsurance. Although I am not adding. The shell is pierced, there is no vacuum. But the nomads also invented this dry sausage specially for long-term storage in hot climates, and then they did not have any saltpeter.
Nikusya
Loriki, I zapped him! Salted meat is marinated in the refrigerator. La-la-la! I'll have a treat! I will report in stages.
lettohka ttt
Another tasty treat! Looking at the photo, continuous reflexes :-) :-) Larochka, thanks for the recipe, I'm taking it to the bookmarks !! :-) :-)
dopleta
Ilonka, I already envy! Because they just finished their last stick, and the next batch is still to come! Come on, unsubscribe, don't forget! Natasha, thank you for being indifferent - you follow and react!
Nikusya
Laris, have you ever cut meat into pieces? I started to twist on a manual meat grinder (electric screwed up), and there the knives are dull and the meat looked like chewed, I had to cut it finely. And how, with stirring, the threads appear? I'm pushing something ...Gubanka has already rolled it out.
dopleta
All right, Elon, everything is fine! Authentic sujuk just finely chopped with a knife! So you make me even more correct, straight, like a real nomad!
Nikusya
Quote: dopleta
real nomad
Yes? Okay, there’s nothing to do anyway, so we’ll be like authentic nomads.
Only Laris, it turns out that meat is now in pieces at night with salt, and in the morning add spices, or add now, I still won't twist it in a meat grinder. Or not fooling around and doing everything on time? Laris, this is my first time making dry-cured sausage, so I twitch slightly and tug at you, I'm sorry.
dopleta
Pull, do not pull, Ilosha, and the Internet at my dacha is so slow that you may not wait for an answer! So - put everything in at once! Everything will work out!
Nikusya
Sure sure . I went to add spices, Thanks Lorica!
Nikusya
Larissa, here I am with my suzhuchki. There is no simulator, I hung it on a dryer and a mop. do not look at the background around the sausages, repair. Pancake! They already smell! What will happen next? Prydёzza safeguard
Sujuk

Made for 1 kg of meat, beef belly with a caliber of 38-40 mm, sausages, 2 pieces of 50 cm. Lorik, I'm looking forward to ....
dopleta
Quote: Nikusya
No simulator
Heck! Everything is lost !
Nikusya
Quote: dopleta
Heck! Everything is lost !
Shaw, at all !?
dopleta
There is a way out! Alternative to the simulator: after eating sujuk - ten laps by running around the house
Nikusya
Good! I have two driveways!
dopleta
Hmm ... Apparently, you still won't succeed in Sudjuk ...
Nikusya
Why?
dopleta
Two entrances -.
Nikusya
Few? Completion?
Shcha, I'll fly to the store and start!
Gayane Atabekova
The girls made a sujuk 3 days ago. Practically the same. But we have no chaman. I added ground cumin, half a glass of red wine and the rest of the spices. I kept it in the refrigerator for 3 days under oppression, so that it became a little flat. Today I hung it on the refrigerator door. On the street almost 30g. I was already drying on the door. In 20 days it will be ready.


Added on Friday 17 Jun 2016 02:20 AM

I skimmed the beef, because before that I made it with fat and it somehow froze in my mouth, so I added 50 grams of lard
Nikusya
Larissathat I’m starting to scratch ... I want sausages ... And only 11 days have passed ... Well, this, so thoughts out loud ...
dopleta
Feel it! Dry? Eat! Allow me!
Nikusya
Loriki, yes, it seems dry. I did it for 1 kg of meat, now the sausage weighs 523 gr., Is it enough to dry?
dopleta
Yes you can, try it soon. Until I changed my mind.
Nikusya
SHA!
Here!
Sujuk

Loriki !!!! How delicious it is !!! She's so fragrant, oozing ..... mmmmmmmmmmm yum! I added a Mexican mixture to the minced meat. Class! Such a soft sharpness turned out. Well, work on the errors is to be done, next time not any pieces, only a meat grinder, it can be seen, the circles are falling apart a little. And the fact that I will make this sausage is still for sure !!! Thank you Larisochka for the recipe and for your support !!
dopleta
It smells delicious, I can smell it. But he definitely should not fall apart. Mixed enough time? Isn't your knife dull? Well, the main thing is that you are satisfied with the taste, everything else will follow!
Nikusya
No, Laris, the knife is not stupid, maybe she did not knead enough, the threads did not appear and you know the minced meat was somewhat dryish. All the same, you need a meat grinder. I will sharpen my knives in a meat grinder and do it again!
dopleta
Quote: Nikusya
kneaded a little, the threads never appeared
This is bad. If you don't knead enough, the minced meat will fall apart.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers