Sujuk: dried sausage with a firm character. Sujuk - what is it, history of appearance, calorie content and composition, recipes for cooking at home Armenian sausage with cumin

Sudzhuk is a type of dry-cured sausage, which is not inferior in taste to the famous dried jamon or Lukanka. Among the Turkic peoples, it is believed that only horse meat is suitable for suduk, but today it is already made from beef and buffalo meat. The main condition is that you need to prepare dry sausage from only one type of meat - no need to mix.

How to cook sujuk.

Buy 1 kilogram of meat without films and tendons. Cut it into large pieces, the weight of which should be 150 grams. Sprinkle the pieces with salt - take 25 grams.

Place the salted meat in a basin and place it in a fairly cold room (4 degrees) for initial ripening and drainage of meat juice.

After a day, blot the meat with a napkin and grind it in a meat grinder with a large grid.

Mix the resulting coarse minced meat with sugar (1 gram), saltpeter (1 gram), ground pepper (2.5 grams), cumin (2 grams).

Place the minced meat flavored with spices in the cool place again for another three-day ripening.

After 72 hours, mince the minced meat again, but now use a finer grill.

Stuff beef intestines with minced meat, which you first wash, dry and cut into forty centimeter pieces. Tie the resulting sausages on both sides with threads and give them the shape of a horseshoe.

Hang the horseshoe-shaped sudzhuk in a cold, windy place and dry the sausage for 30 days. During this time, periodically remove the horseshoes to give them a flat shape. To do this, place the sausages between two cutting boards and press them down a little with your hands.

After the drying process is completed, place the dry-cured sausages between the boards for a day, and put pressure on top.

Homemade sudzhuk has an oval shape when cut, and it must be cut very thinly. This delicious homemade dry-cured product is good served with fortified red wine, which will highlight the unusual taste of the meat preparation.

If you want to see how to make dry-cured sausage Sudzhuk, watch Oleg Kochetov’s video recipe.

Shouldn't we, brothers, take a swing at...?
I've never made homemade sausage before. Ripe. Shall we try? You never know what you can do till you try:))

The recipe for sujuk was not invented by some famous chef; it was dictated by the very life of a steppe nomad. Lamb or horse meat, the most affordable types of meat, could not be stored for long without special processing. Asians did not smoke sausage like Europeans; they dried it in the steppe wind and hot sun. This treatment dehydrated the product and preserved it for a long time. Sujuk was stored in canvas bags under the saddle of nomadic warriors and was always at hand.

As a basis, I settled on the recipe for hunting sujuk, with the only difference being that it is made from pork and beef in a 1:1 ratio. I don’t have beef, but I have a couple of pieces of good pork belly lying around :)) So, we’ll make hunting sudzhuk from “boar” :))

I must say that meat should be dehydrated as much as possible before cooking. It is advisable to generally take clean meat and not wash it. Or, air dry thoroughly to remove any remaining water and blood.

So, we clean the brisket from bones, cartilage and skin. We leave only the pulp.

We cut the pulp and twist it twice in a meat grinder with a large grid, like this one.
Well, you can make it smaller, of course, I’m just a fan of minced meat :))

Now about the spices. The classic recipe contains only salt, pepper, garlic and just a little sugar. I decided to expand the list of spices a little, because... I’m not a nomad and I have a certain supply of them in my kitchen.

And vodka (cognac) and sugar are added so that the finished sausage is red and not gray.

Salt, sugar, finely chopped garlic and black pepper.

All other spices.

Mix everything. Transfer the finished minced meat into an enamel or ceramic bowl and put it in a cool place (refrigerator) for a day.

The next day we start stuffing the minced meat into the casing. To check what happened with the minced meat, you can fry a small cutlet and taste it. If necessary, you can still correct the situation.

At our (local) market they don’t sell intestines or ready-made casings for sausages, and I don’t want to go to some central market. So I bought a couple of Maggi “For Homemade Sausages” packs from the store. Inside the bag there is a sausage casing. It is artificial, but made from high quality protein and is edible. There is no need to remove it before use. I’ll leave the spices included in the composition for something else, and use the shell for use. I've used this product before, for fried sausages, and it turns out fine.

I don't have a sausage stuffer, like this one -

I'll have to buy it. So I stuffed the shell with minced meat by hand. But I will have a natural, “finger-pushed” sausage :)) I don’t show the stuffing process itself, because my hands were busy and “dirty,” but the result was two sausages like this, about 500 grams each. each.

You need to stuff it moderately tightly, but, as they say, without fanaticism. Looking ahead, I’ll say that one of my sausages burst in the middle when I put a load on it.

Hang the finished sausage in a cool place, preferably in a draft. I hung it on the glass balcony next to the window.

After three days, remove the sausage and put it under a press so that excess air comes out and the minced meat thickens. Keep it in this way for 6 - 8 hours. Then hang it on the balcony again.

Here, something like this - a toolbox, a transformer, about 10 kilograms in total.

It turned out so flattened.

After 5 days, we put it under the press again, overnight. After which we hang it, now finally, for 20-30 days, until it is completely ready.

The hardest part of this recipe is the waiting.

The time has finally come... :))
Well what can I say? Not bad, not bad. And in terms of cost - almost a kilogram of homemade, natural, dry-cured sausage for 168 rubles/kg. (the cost of pork belly at the store), it's worth it. Well, let’s say 200, taking into account spices and “guts”.

Of course, it will be tastier half and half with beef, lamb, or horse meat, I don’t argue.

In general, it’s okay :)) You can “sculpt” at home.
For some, of course, who don’t like to bother too much and spend time in the kitchen, it’s easier to buy it in a store. Well, for those “crazy” like me, just right :)))

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Have you ever tried sujuk sausage? If not, be sure to do it! Sujuk is a sausage that is distinguished by its flat shape, and sujuk is also famous for its pungent taste, special aroma of spices and firm consistency. Since ancient times, this lamb or beef sausage was traditionally prepared among the Turkic peoples as a food supply: the product did not spoil for a long time due to the specifics of the cooking technology. On the shelves of modern supermarkets, sujuk is presented in the group of meat delicacies; its cost is very high, and its shelf life is quite long. Drying such sausage at home is difficult, but it is possible, you just need to know a few secrets.

Ingredients for Sujuk:

Nutritional and energy value:

Sujuk recipe:

Let's prepare the main component - beef. Of course, you can immediately use ready-made minced meat, but I prefer meat...

We pass the meat through a meat grinder. Add spices, salt, sugar.

We measure out 100 ml of cognac... (I had to convince my husband... I gave it away only when I found out what needs it was for... For meat, I don’t mind anything!!!) But you can do it with red wine. (only 150 ml!)

Add cognac to the minced meat with spices.

Mix everything well, cover with film and put in the refrigerator for 24 hours.
Well, now about my impressions at this stage!!! I’ll be honest, it was a shock, that’s not the right word... The amount of spices... But how it ozonized with cognac!!! But gathering all my will into a fist, I decided to continue!!!

Next, you need to stuff the cleaned pork intestines with this minced meat. They are sold in stores, at markets, in butchers (even already peeled!!!) I had ordinary ones. For the sake of experimenting, I took one thin and the other thick (I was very interested in which one would come out better!). I soaked them in vinegar and cleaned them. Of course, it is very convenient to stuff the intestines with a meat grinder with a special attachment... But I don’t have one, I had to work with my hands. When you stuff with minced meat, you need to make sure there is no air. If there is one, you need to pierce it with a needle.

So you stuffed it with minced meat, tied it tightly, and hung it on the cold balcony. There should be air flowing on the balcony and it should be cool. If it suddenly gets warmer, you can put it in the refrigerator. Our sujuk hangs like this for 2-3 days.

After 2-3 days you need to start rolling it with a rolling pin to give it a flattened shape. At first very gently, carefully, then more boldly. We ride once a day. And so every day. In 8-9 days our sujuk is ready. I had it for 10 days. Then I placed it in the refrigerator and there it dried even better.

That's all, our delicacy is ready! And now my impressions... Quite a specific taste (this is the specialty of this product), spicy... I liked it better in the small intestine, it dried out faster, and the look is exactly the same as in a store! In general, my dears, if you love basturma and such delicacies, it’s worth the effort. My husband couldn't be happier! He says that every day it becomes tastier and tastier... I would like to say a big thank you to the author "Anka" who inspired me to prepare this recipe!!! I will be very glad if this recipe is useful to someone!!!

And now a little history!
Sujuk sausage was invented by nomads, to whom, as they say, the recipe for its preparation was whispered by the hot steppe wind. The fact is that horse meat and lamb, which were eaten by nomadic warriors, needed to be processed, since the meat spoiled very quickly in the heat. That's why Asians started drying it. The secret of long-term storage was that in such conditions the meat began to dehydrate, so to speak, to harden. The finished sudzhuk sausage was placed in canvas bags, which were placed under the saddles of their horses.

By the way, it is interesting that many Turkic peoples even appropriated sujuk sausage for themselves, insisting that it was their personal national dish. This sausage has many names: among the Kazakhs - shuzhuk, among the Kyrgyz - chuchuk, among the Caucasians, Bulgarians and Turks - sujuk, and among the Balkans - suchug. Sujuk sausage became quite widespread at a time when the Ottoman Empire included the entire Middle East, the Balkans, Asia Minor, partly Northern Europe and North Africa.

Today, sujuk sausage is very popular among non-Muslims who inhabit the former Turkish empire. In fact, this sausage is the hallmark of the Greeks, Bulgarians, Serbs, Bosnians, Lebanese, Croats, Armenians and Georgians - they all consider this flat sausage to be their national product. Kazakhs and Kyrgyz use horse meat as a raw material for sudzhuk sausage (as it was originally).

Thank you very much for your attention!!!

How to cook chuchuk correctly and not confuse it with a horse penis The scandal with the unsuccessful joke of an employee of the Canadian company Kumtor, British Michael McFeat, about a “horse penis” is gaining absurd momentum. Now McFit has apologized, is testifying and deeply repents of the ill-fated joke. While the offended citizens are coming to their senses, “VB” decided to remember how to recognize a real chuchuk. What is chuchuk and what is it eaten with? Chuchuk is the most common dish among the Turkic peoples. Everyone has their own recipe and their own understanding of the “correct” taste, but the essence is the same for everyone - chuchuk is prepared from only one type of meat, the smooth surface is from the intestines, and the filling is from fat, fillet and spices. During the Ottoman Empire, Arabs, Greeks, Armenians, Bulgarians, Serbs, Croats, and Bosnians began to prepare chuchuk. True, every nation makes this dish in its own way. Thus, the Turks prepare sausage only from lamb and call it “sujuk”, the Tatar chuchuk is called “mohan”, and in Bulgaria it is called “lukanka” and is made from pork. But traditional chuchuk has been preserved only in Kyrgyz and Kazakh cuisine. Here it is prepared only from horse meat and lamb. Horse meat kazy is considered an expensive delicacy, since it is not as accessible and widespread as lamb. In addition, horse meat contains virtually no cholesterol, which makes it nutritionally valuable. This dish is prepared only on special occasions. Lamb chuchuk is the more common and most nutritious type of sausage, but is also considered a relatively expensive delicacy for a regular family dinner. The cost varies from 650 to 1000 soms per kilogram, depending on the type and composition of the delicacy. How it is prepared There are several types of this sausage in Kyrgyz cuisine: chuchuk "tyunduk", imek chuchuk, may chuchuk, dried chuchuk, karta chuchuk. In the old days, during the slaughter of livestock in the fall, the Kyrgyz most often prepared dried or frozen chuchuk as winter preparations. There is almost no significant difference between them, since being in the cold for a long time, the sausage acquires the taste and other qualities of a dried product. To prevent the delicacy from spoiling, in warm weather it was stored in flour or talkan. Boiled chuchuk is cooked for 1.5-2 hours over low heat. The methods of preparing different types differ, but the main principle is the same - real chuchuk is prepared from fresh meat from freshly slaughtered cattle.

How to choose the right chuchuk Before buying a delicacy, you need to study it. Inexperienced buyers may be offered chuchuk made from other types of meat. Therefore, the product must be smelled - the specific smell of horse meat or lamb should be felt. The sausage should be dense with an even distribution of meat and fat, and the surface should be smooth and even. Real horse chuchuk should consist of only one type of meat and fat, so you need to try a slice to determine its composition by taste. It is important not to confuse the chuchuk with a horse penis.