A flat sausage made from dry, cured beef and pork, common among the non-Muslim population of the Middle East and southern Balkans, that is, in the territory of the former Turkish Empire. So, sudzhuk is made in Bulgaria, Greece... Culinary dictionary

A flat sausage made from dry, cured beef and pork, common among the non-Muslim population of the Middle East and southern Balkans, that is, in the territory of the former Turkish Empire. So, sudzhuk is made in Bulgaria,... ... Great Encyclopedia of Culinary Arts

Sujuk 200px Type private company Year founded 1722 Location ... Wikipedia

Sujuk: Sujuk sausage Sujuk island in Tsemes Bay of the Black Sea Sujuk Armenian name for churchkhela [source not specified 57 days] ... Wikipedia

Sujuk Kale is a Turkish port settlement with a small fortress, adjacent to the territory now occupied by the city of Novorossiysk. The ruins of the fortress are located on the territory of Malaya Zemlya. The name of the settlement was transferred to the nearby Sudzhuk Spit... Wikipedia

This term has other meanings, see Sujuk (meanings). Sujuk Coordinates: Coordinates ... Wikipedia

- ... Wikipedia

Sujuk is a type of lamb or beef sausage with lamb or beef lard. Sujuk differs from other types of sausages in that this pressed, flat-shaped sausage is not boiled or smoked, like all other sausages, but dried. Sujuk abundantly... A book about tasty and healthy food

Coordinates: 44°40′18″ N. w. 37°48′43″ E. d. / 44.671667° n. w. 37.811944° E. d. ... Wikipedia

Type Azov- 7 units A series of seven 16-gun two-masted “newly invented” ships. Builder S.I. Afanasyev. 31.5x8.6x2.6 m; 16 op. (14 14 lb cannons and 2 howitzers; after timbering the armament was strengthened); 128 people. Azov [Named in honor of... ... Military encyclopedia

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• We prepare poultry, meat, fish. Smoking, canning, drying, cooking sausages,... A real culinary encyclopedia for meat and fish lovers! Detailed descriptions and advice from professionals, illustrations and many recipes. This book will help you easily learn...
• Home smokehouse. Secrets of technology. The best recipes, Rasstegaev Ivan. Smoking is one of the earliest methods of canning. After all, it is known that smoked meats not only have an excellent taste, but also last longer. But when buying smoked meats in a store, you...

Sujuk, or dry-cured sausage, is a famous delicacy in our vast country. It is most common in the Caucasus, and Azerbaijan and Armenia consider this treat their national dish. Sujuk is one of the types of traditional sausages among Turkic and Middle Eastern peoples. During the heyday of the Ottoman Empire, sujuk gained great popularity among Arabs, Greeks, Bulgarians, Serbs, Croats, Bosnians, Macedonians, Azerbaijanis, Armenians, Kazakhs and Kyrgyz. The popularity of sudjuk as a finished product is primarily explained by its long shelf life, and, of course, the excellent taste of dried meat flavored with aromatic herbs. Sujuk is prepared from lamb or beef meat with the addition of fat tail fat and spices. The prepared minced meat is stuffed into beef casings and then the sausages are first pressed and then dried. The recipe for this dry-cured delicacy is simple and, if desired, is quite accessible for preparing sudzhuk at home. In this recipe we will tell you, how to cook sujuk.

We will need:

• - first grade beef - 900 g,
• - fat tail fat - 100 g,
• - ground black pepper - 1 g,
• - ground allspice - 0.5 g,
• - ground cumin - 0.5 g,
• - fresh garlic - 2 g,
• - nitrite salt - 35-40 g,
• - beef casing 38/40 – about 2 m.

The recipe for this dry-cured sausage is relatively simple. There are, of course, nuances, but they are quite doable at home. The recipe for this version of sudzhuk is taken from the illustrated album “Sausages and smoked meats”, Pishchepromizdat, Moscow-Leningrad, 1938, compiled by A.G. Konnikov. This album was intended for engineering and technical personnel of sausage factories and stores selling sausages and smoked meats. It was this album that formed the basis of GOST 16131-86 “Uncooked smoked sausages. Technical conditions".

So, let's start with meat. According to the recipe, first grade beef is required. In GOST 16131-86 “Uncooked smoked sausages” there are explanations on this matter, referring to GOST 779 (by the way, GOST 1955), - this must be the meat of an adult animal, trimmed, i.e. muscle tissue with a mass fraction of connective and adipose tissue of no more than 6%. We, since we made sujuk for ourselves, allowed ourselves to retreat and used premium beef, i.e. muscle tissue without visible inclusions of connective and fatty tissue. The meat was bought from a farm, and, of course, there were veins in it, a little, oh-wey, but they were there. Therefore, it was not possible to avoid the fascinating process of living and I had to do it myself, although in reality it is not so troublesome.

The entire process of preparing sudjuk can be divided into 5 stages - salting the meat, preparing minced meat, stuffing the casing, pressing and directly drying.

The meat has been purchased, everything else is also available, so we can begin after praying. First you need to salt the meat. Take a container of suitable volume (enamel, food grade stainless steel or glass). Cut the meat into small pieces, 200-250 g each, rub thoroughly with nitrite salt and place in a prepared container. Rub a piece of fat tail with salt and place it in a container with the meat. Cover the container with a lid and put it in the refrigerator. Salting of meat and fat tail occurs at a temperature of +4°C for 7 days. This temperature regime can be provided by a regular household refrigerator in the refrigerator compartment (not a freezer).

A short lyrical digression about nitrite salt, also known as food additive E250. Perhaps some cooks have heard about nitrite salt. What is this? This is sodium nitrite (sodium nitrite - NaNO2). The World Wide Web is full of sites that list all kinds of terrible and dangerous “E” that have a detrimental effect on human health, but for some reason no one on these sites writes about, for example, the effect of the bacteria Clostridium botulinum on the human body ( causative agent of botulism). Indeed, the chemical compound NaNO2 in its pure form is not entirely useful (or rather, not at all useful for humans), and therefore they came up with a substitute for it - nitrite salt. This is a mixture of ordinary table salt and sodium nitrite, which in this mixture does not exceed 0.5–0.6%. In the production of dry-cured sausages, it can be used instead of salt, one to one. The mixture is made in such a way that even if you put too much nitrite salt in the minced meat, you are unlikely to harm yourself, because you will over-salt the sausage and are unlikely to eat it. This component is necessary because it provides antibacterial protection, preventing the growth of Clostridium botulinum bacteria, which is the causative agent of botulism (a severe form of food intoxication, with the possibility of death). In addition, the nitrite mixture also plays the role of a dye, since, when it interacts with meat protein, it gives the sausage (or other meat products) a characteristic pinkish color. Previously, saltpeter was used instead of nitrite salt. You can talk as much as you like about the benefits or harms of some food additives, but you should still understand that some of them are simply necessary. When making dry-cured meat products at home, I would not risk ignoring nitrite salt.

After 7 days, you need to prepare minced meat for sudzhuk from the meat and fat tail.
The salted meat has darkened.
Now you can season the meat. Although it is recommended to do this before salting, it seems to me that already salted meat separates from the veins more easily. Using a sharp knife, carefully cut out the veins from the pieces of meat. We pry the edge of the vein with a knife and, holding the knife blade parallel to the vein, make short movements with the blade of the knife back and forth, like a saw, and separate the meat from the vein.
Cut a piece of fat tail into 2-3 mm cubes. We do not put it through a meat grinder, but rather cut it with a knife so that we get cubes; later, pieces of fat tail fat should be visible on the cut of the finished sudjuk.
Transfer the minced meat and fat tail into a container of suitable volume. Add chopped garlic and spices (ground black pepper, allspice and cumin).
Mix the minced meat, cover with a lid (or cling film) and put it in the refrigerator for another day so that the minced meat marinates and ripens.
To prepare sudjuk, either beef casings or a collagen (protein) casing for sausage are used as a casing. We will still take a natural shell, i.e. beef casings. Before stuffing, beef casings should first be washed in warm water (run water through them) and then soaked in water for 3-8 hours to remove the salt odor. When pouring water on the worms, their unusable areas will be visible, since water will ooze out of the holes. In these places, when stuffing the gut, it will most likely burst. Moreover, the minced meat for sudzhuk is very dense.
We take the marinated minced meat out of the refrigerator; it has darkened even more.

Stuffing the sausage casing is probably the most difficult part of the entire sausage making process. You also need to stuff the casing, but not to overdo it or tear it, and when stuffing, you need to try to avoid the formation of air bubbles in the already stuffed sausage. The shell can be stuffed in three ways:

• - manually, i.e. using a funnel and a finger (or other tool as a piston),
• - using a meat grinder and sausage attachment,
• - using a sausage stuffing syringe.

Of course, the last method is the most preferable. In the process of studying sausage making, I went through all three stages and subsequently bought a sausage syringe, which made the work of stuffing sausages much easier.

We cut the prepared casing into pieces of about 30 cm. For 1 kg of minced meat you will need 4 pieces of casing. We prepare the workplace for stuffing the shell. In our case, we install a sausage syringe and load minced meat into it. Tie one end of each piece of casing with cotton twine, moving 2 cm from the edge. Then put the section of casing on the syringe nozzle and deposit part of the minced meat into it, holding the casing with your hand so that it does not come off the nozzle. At the same time, try to ensure that the shell is filled evenly, compacting the minced meat and displacing air bubbles. There is no need to fill the shell tightly, about 2/3 of the container. A tightly stuffed casing may burst when pressing sujuk loaves. After filling the casings, tie the free end of the casing with twine.

Bend the resulting sausages into a horseshoe and secure in this position by tying together the free ends of the twine on both sides of the loaves. After this, inspect the resulting sausages for the presence of air bubbles under the casing, and if there are any (they will definitely be found!), pierce them with a thin needle and release the air. After this, you can begin pressing the loaves. Two cutting boards will do for this. Place the loaves on one, put a second board on top and put oppression on top of the resulting structure (I bought a 5-kilogram rubberized dumbbell disc for this). Then put the entire structure in the refrigerator for 3 days. During the pressing process, you need to turn the loaves over 2-3 times every day so that they do not stick to the boards and are pressed evenly, and at the same time the minced meat settles. When turning the loaves over, you can inspect them for the formation of air bubbles. If any appear, just mercilessly pierce them with a needle.

And finally, the last stage of preparing sudjuk is drying the loaves. After pressing is completed, you need to let the loaves dry for a couple of days. To do this, you need to hang them in a ventilated area without direct sunlight. I have this place in the kitchen, on the eaves, right above the slightly open window, which provides both air draft and shade. You're probably wondering what kind of tags are on sausage loaves? On these tags are the packaging dates and the original weight of the loaf, and at the same time the spice option. When drying loaves of sudjuk, it will, of course, dry out. Dried products are considered ready when their initial weight is reduced by 30-40%, i.e. 600-700 g will remain from a kilogram of initial weight.

So, after drying the loaves, we place them in the refrigerator for the further drying process. We are patient and leave the loaves in the refrigerator for a week. The photo shows sujuk after a week in the refrigerator.

After a week in the refrigerator, a white coating appeared on the sujuk. But this is not a sign of a missing product. With increasing drying time, the amount of plaque will increase. You need to evaluate the condition of the product by touch. Further drying was carried out by changing the environment - a couple of days on a ledge above an open window (micro-ventilation), a couple of days in the refrigerator. As a result, after 20 days of drying, the consistency of sujuk resembled hard smoked sausage, i.e. you could already try it.

It is better to store the finished sudjuk by wrapping it in a sheet of parchment paper and putting it in a cool, dry place, so it can be stored for up to six months. At a temperature not higher than 10°C and a relative humidity of 75-80%, sudzhuk can be stored for up to a year.

For some reason, it is believed that a good sujuk should be quite hard. I really like the lower density. And if there is a need, it is easy to bring the sujuk to greater density by continuing drying for another week. Again, in terms of the composition of seasonings and, accordingly, the taste of the finished sujuk, the above recipe is only, so to speak, a basic recipe. There are many options with different sets of spices. A matter of taste.

Before serving, the finished sudjuk is removed from the twine and wiped with a cloth soaked in strong alcohol or vinegar. Even if there is no plaque on the surface of the sujuk, there will definitely be dust on it. The sujuk is then cut into thin slices and served on a serving plate.

Best regards, S. Zverev.

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 :)))

Ground red pepper 1 tsp.

Ground black pepper 1 tsp.

Preparation

You can prepare sujuk in any shell, and it is not at all necessary to process natural intestines yourself, but just purchase them from a trusted store. The most suitable product will be beef casings, which will need to be cut into about 30-40 cm long to make a good sausage ring.

Longer storage of the product will be ensured by nitrite salt, which should be added when salting meat.

Before directly preparing Armenian beef sujuk, you need to prepare all the ingredients. The piece of meat must be thoroughly washed and dried with napkins. After this, cut the beef into fairly large pieces, place the meat in a non-oxidizing container and sprinkle evenly with sea or nitrite salt. Place the prepared pieces in a cool place, covered with a lid, for 2 days. During these days, it is recommended to stir the meat periodically.



When using nitrite salt, after two days the meat will become richer and darker, which will indicate its complete readiness. There is no need to rinse salted beef; you just need to blot the meat pieces with napkins to remove excess juice. Twist the pieces of meat in a meat grinder with a large nozzle of at least 6 mm. Add spices to the ground beef, preferably freshly ground, which can be ground in a mill, coffee grinder or mortar. Then pour cognac into the minced meat, add sugar, put the garlic passed through a press, add a glass of cool purified water and thoroughly mix the minced meat for sudzhuk. The finished beef intestine must be trimmed every 40 cm. After this, the minced meat is placed in the meat grinder again, but without the grate and knives, attaching a special attachment for sausages to the outlet, as shown in the photo.



Fill the womb tightly with minced meat to prevent air bubbles. Disconnect the stuffed intestine from the nozzle, squeeze out the air from it, tie the ends with culinary thread or ordinary thick light cotton thread, and tie the ends together, forming something like a ring.



Use a thin needle to pierce the places where air accumulates, and then carefully run a rolling pin along the sausage ring, displacing the air. This technique will also allow you to give a flattened shape to the traditional Armenian delicacy (see photo).



Finished meat rings should be hung in a cool and ventilated area, protected from drafts. A strong draft can peel off the casing and disrupt the drying process. After a few days, the rings should be placed under a press for a day or simply removed and rolled out with a rolling pin for three days.



The delicacy should be dried in a dark and ventilated room or in a refrigerator, first wrapped in tracing paper. When drying in the refrigerator, the meat product must be periodically removed and ventilated within the kitchen for about 4-8 hours.



In just a month, the beautiful and spicy Armenian sujuk, prepared with your own hands according to our simple step-by-step photo recipe at home, will be ready. This dry-cured delicacy can be stored much longer, becoming a little harder and denser over time. Meat goes equally well with beer or omelet. Before use, the product can be held under running water to soften the films, which can then be quickly and easily cleaned. In the same way, you can “reanimate” an overly dry meat product. Bon appetit!

KBJU and composition for the entire dish

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 sausage, 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.