Many of us had to face the name "sudzhuk" near shops with meat products. This dry, flattened sausage, as a rule, is a frequent guest on the shelves with meat delicacies and is sold at a considerable price. Fortunately, there is no need to shell out the purchased product, because further we intend to share the recipe for cooking sausage soujuk at home.
Sausage soujuk - recipe
Sujuk - a dish of nomads of the Middle East, often made of beef or mutton, was carefully dried, after which it was left for long-term storage. Home sausage is not easy to dry, it's better to cook in the cold season so that the sausage is not spoiled.
Ingredients:
- beef (tenderloin) - 1,1 kg;
- cognac - 85 ml;
- salt, sugar - 1 1/2 tbsp. spoons;
- ground black pepper - from 1 tbsp. spoons;
- paprika - 2 tsp.
- thyme - 1 teaspoon;
- guts of pork - 2 pcs.
Preparation
Prepare forcemeat from the beef tenderloin and combine it with all the spices from the list. Sujuk is a rather sharp sausage, but in a home recipe the spicy can be varied to taste. When all spices are added, minced meat is filled with peeled guts and tied at both ends, making sure that there is no air left in the gut.
The sausages are then hung in a cool and well ventilated room (the balcony is ideal for this purpose). At the first stage, the soujuk is not touched for three days and only after this period the sausage begins to slowly roll out, daily making it more flattened. Repeat rolling and hanging for drying should be continued for another 7 days.
Home Soujuk - recipe
If you like traditional recipes, then prepare sudzhuk from horse meat. Ready-made sausages will be incredibly nutritious and tasty, and you will have a chance to feel like a real nomad.
Ingredients:
- horse meat - 950 g;
- thyme - 2 tsp;
- paprika - 2 tsp.
- red wine - 115 ml;
- salt - 1 1/2 tbsp. spoons;
- hot pepper - to taste;
- pork intestines.
Preparation
Koninu twist and mix with red wine and homemade spices. When the fragrant mixture is ready, the stuffing is placed in the cold for a day. Now grasp the preparation of the intestines, having cleansed and rinsed them well. Fill with minced meat. Tie the thread, fixing both ends of the sausage, then leave them in a cool place for a primary drying for a couple of days. After a while, sudzhuk at home conditions continue to dry for another 10 days, while daily carefully rolling out a rolling pin, giving a characteristic shape.