Aromatic Homemade Sujuk
An aromatic homemade dry-cured sujuk (flat sausage) made from pork and beef shoulder with a warm spice blend, air-dried in a cool, ventilated place. Measures and quantities are approximate.
Ingredients
| 1.2 kg | pork shoulder | |
| 800 g | beef shoulder | |
| 40 g | salt | |
| 1 tsp | 5 ml | dill seed |
| 1 tsp | 5 ml | black pepper |
| 1 tsp | 5 ml | thyme |
| 1 tsp | 5 ml | cumin |
| 1/2 tsp | 2.5 ml | coriander |
| 1/2 tsp | 2.5 ml | dried garlic |
| 1/2 tsp | 2.5 ml | dried onion |
| 1/2 tsp | 2.5 ml | allspice |
| 1/2 tsp | 2.5 ml | sumac |
| — | pork casings, for stuffing |
Instructions
- Cut the meats into large cubes. In a bowl, mix the spices and the salt. Sprinkle the meat with the spice mixture. Stir very well and leave to rest for at least 2 hours.
- Then grind it with a meat grinder twice - first with a larger plate and then with a smaller one.
- Rinse the casings and cover them with cold water; leave for about 20 minutes.
- Stuff the casings with the meat, shape into sujuks and set them to dry in a cool, ventilated place for at least 3 weeks.