Sujuk

Source: Wikipedia, the free encyclopedia.
This article is about a spicy meat sausage. For the walnut candy, see
cevizli sucuk
.

Sujuk
Parmak sucuk
Alternative namesSucuk, suxhuk, sudjuk, sudžuk, sudžuka, sudzhuk, sugiuc, sodjouk, soudjuk
TypeSausage
Region or stateMiddle East, Central Asia, Balkans
Main ingredientsGround meat (usually beef, lamb), cumin, garlic, salt, red pepper

Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.[1][2][3][4]

Etymology and terminology

Sucuk was first mentioned in the 11th century by

Turkic origin has also been proposed.[7] Cognate names are also present in other Turkic languages, e.g. Kazakh: шұжық, shujyq; Kyrgyz: чучук, chuchuk.[8][9] Franciscus a Mesgnien Meninski in his Thesaurus recorded the word sucuk (سجوق) for the first time in Ottoman Turkish in late 17th century.[7]

The

Serbo-Croatian: sudžuk / cyџyк; Kurdish: benî, sicûq.[citation needed
]

Production

In Turkey,

starter culture. The mixture is ground again in 1.6–5-millimetre (0.063–0.197 in) plates, which forms the mosaic structure of sucuk. Thenceforth the product is filled in casings made of collagen or fiber and these casings are twisted or tied to portionize sucuk.[10]

Sucuk is then prepared for ripening process, which consists of fermentation and post-fermentation stages. In the first day of fermentation stage the product is left in a high

relative humidity (RH) environment around 22–23 °C (72–73 °F). After that the RH and the temperature is gradually dropped each day, resulting to 18 °C (64 °F) and 88% RH in the last and third day of fermentation. At the end of the stage pH of the product must be dropped to 4.9–5.0. In the post-fermentation stage sucuk is matured and dried until the moisture content of the sausage is under 40%.[10]

Nutrition

It was reported that sucuk from Turkey on average contained 24.5% protein, 31.5% fat, 35.65% moisture and 3.80% salt. Fat content of sucuk is highly variable; some sucuk brands tested contained only 23% fat, meanwhile others exceeded 42%.[11][12]

Dishes prepared with sujuk

Thin slices of sujuk can be pan-fried in a bit of butter, while larger pieces may be grilled. Sucuklu yumurta, which literally means "eggs with sujuk", is commonly served as a

Turkish breakfast dish.[13] Sucuklu yumurta is a simple dish of fried eggs cooked together with sujuk,[14] but sujuk may also be added to other egg dishes like menemen (which is similar to shakshouka but with scrambled eggs instead of poached).[15][16]

Sujuk can be added to many dishes including bean stew (

burek) and as a topping for pizza or pide.[17][18]

  • Eggs with sujuk
    Eggs with sujuk
  • Bread with sujuk
    Bread with sujuk

See also

References

  1. ISBN 978-08-57-83596-3
    .
  2. ^ Пальгов, Н. Н.; М. Ш. Ярмухамедов (1970). Казахстан (in Russian). Москва: Мысль. p. 138.
  3. ISBN 978-50-41-88963-0
    .
  4. ^ Конски Суджук "Еленко" във верига магазини "T-Market" (in Bulgarian). Archived from the original on 12 April 2021. Retrieved 12 April 2021.
  5. ^ Steingass, Francis Joseph (1892), “زیجك”, A Comprehensive Persian–English dictionary, London: Routledge & K. Paul
  6. ^ "زیجک".
  7. ^ a b "sucuk". Nişanyan Sözlük (in Turkish). Retrieved 22 September 2020.
  8. ^ Eren, Hasan (1999). Türk Dilinin Etimolojik Sözlüğü (in Turkish). Ankara. p. 376.{{cite book}}: CS1 maint: location missing publisher (link)
  9. ISBN 978-0-415-30804-5
    .
  10. ^ a b Yılmaz, Ismail; Velioğlu, Hasan (2009). "Fermented meat products Figure 2. General Production Process of Turkish Sucuk". Retrieved 22 September 2020.
  11. ^ Omurtag, A. Cemal; Orbey, M. Tevfik; Yıldız, Sulhiye (1973). "Yerli Sucuklarımızın Besin Değerleri Üzerinde Araştırma" [The Research on the Food Value of the Native Sucuk (Suchuck) in a Rational and Balanced Nutrition] (PDF). J. Fac. Pharm (in Turkish). 3 (71). Ankara.
  12. ^ Yılmaz, Ismail (April 2009). "Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products". Food Science and Biotechnology. 18: 350–355.
  13. ISBN 978-1-4088-3990-4
    .
  14. ^ "Sucuklu Yumurta Nasıl Yapılır?". Sabah (in Turkish). Retrieved 17 July 2018.
  15. ISBN 978-0-8041-8775-6
    .
  16. ISBN 978-1-4262-0708-2
    .
  17. ^ Sarlık, E. Emel; Sarlık, Mehmet (1995). IV. Afyonkarahisar Araştırmaları Sempozyumu Bildirileri: 29-30 Eylül 1995, Afyonkarahisar (in Turkish). Hazer Ofset Matbaacılık Gazetecilik Limited Şti.
  18. ^ Pelin Karahan'la Nefis Tariflerundefined (Director). Sucuklu Pide Tarifi. Event occurs at 869 seconds. Retrieved 17 July 2018.
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