Ingredients:
Meat and Fat Mix:
500g ground beef (80% lean, 20% fat)
50g beef or lamb fat, finely minced
Spices:
1 tablespoon paprika-15g
1 teaspoon black tea seasoning-15g
1 teaspoon cumin-5g
1 teaspoon garlic powder or 2 fresh garlic cloves, minced-5g
1 teaspoon black pepper-5g
1 teaspoon red pepper flakes-5g
1/2 teaspoon ground coriander-2.5g
1/4 teaspoon cinnamon-1.2g
1/4 teaspoon ground cloves-1.2g
Natural sausage casings (cleaned and soaked in warm water)
Instructions:
1. Prepare the Meat Mix:
In a large mixing bowl, combine the ground meat and minced fat.
Add all the spices and mix well until evenly distributed.
2. Shape or Stuff:
If using casings: Stuff the meat mixture into the casings, twisting them into desired lengths.
3. Dry the Sucuk (Optional for Authenticity):
Hang the sucuk in a cool, dry, and well-ventilated area for 3-5 days to cure. Ensure it is protected from insects and kept at a safe temperature (below 15°C/59°F).
If curing is not an option, refrigerate the shaped meat for 24 hours to allow the flavors to meld.
4. Cook:
Slice the sucuk into rounds or strips.
Pan-fry over medium heat until browned and cooked through, about 3-4 minutes per side.
5. Serve:
Enjoy as part of a traditional Turkish breakfast (kahvaltı), in sandwiches, or as a flavorful addition to stews or pizzas.
If curing at home, research proper drying methods to ensure food safety.
Enjoy this fusion of traditional Turkish flavors with a tea-infused twist!