Sujuk
1 hour Recipe Yield:
3,5 kg Difficulty:
Medium recipe
Sujuk – very tasty dry-cured sausage. Do you think it is not realistic to cook it at home? You are wrong, everything is real and simple, the main thing is to know some of the nuances and have patience, since this is not a momentary dish. There are a lot of recipes for sujuk, but there are basic rules for cooking.
Recipe Ingredients
Cooking Recipe
Stuff the shells with minced meat, tie the ends. If there are air bubbles, pierce. Hang the Sudjuk to dry at room temperature. After a day, the sujuk needs to be put under the press so that the excess liquid goes away. You can use two cutting boards. Cover the board with a paper towel, lay out the sausage, cover with another board. Put a load on top or clamp the boards with clamps. Turn and change the towel every day for 7 days. Press at a temperature of 5-7°C (41-45°F).
When the sausage is flat enough and enough liquid comes out of it, hang it out for further drying. Previously, you need to look again well and, if there are air bubbles, pierce them. Hang out sujuk for another 20 days at the same temperature or in the refrigerator.