Yayla Garlic Sausage - Yayla Sucuk 500gr

Product Information

Lay the tomatoes evenly across the cheese, making two rows down the middle. Top with a row of sausage slices.

If you’re an old hand at all things baking and don’t need this level of information, just skip to the recipe or recipe video!) The Turkish name sucuk has been adopted largely unmodified by other languages in the region, including: Gagauz: sucuk; Albanian: suxhuk; Arabic: سُجُق, romanized: sujuq; Armenian: սուջուխ, romanized: suǰux; Bosnian: sudžuka; Bulgarian: суджук, romanized: sudzhuk; Greek: σουτζούκι, romanized: sutzúki; Macedonian: суџук, romanized: sudzhuk; Azerbaijani: sucuq; Romanian: sugiuc or ghiuden; Russian: суджук, romanized: sudzhuk; Serbo-Croatian: sudžuk / cyџyк; Kurdish: benî, sicûq. [ citation needed] Production [ edit ]

Stuffing the Sausages

The dish consisted of sliced soujouk mixed with onions and tomatoes to create a kind of spicy ragu flavored by the sausage itself. The really mind blowing addition was the creamy sauce layered on top of the dish. After some prodding of one of the servers at Habibi’s, I finally got him to tell me the secret and it turns out the ingredient isn’t Middle Eastern at all! It was a smoky chipotle sauce that really made the dish. Keeping that in mind, I created this recipe to emulate probably the best soujouk preparation I’ve ever had to date. Stand mixer option– Alternatively, if you’ve got a stand mixer, let it do the hard work for you. 3 minutes on speed 6 is all the takes; 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] Divide the dough into 4 equal pieces (approx 160 grams each) and then place them on a lightly floured surface.

Csató, Éva Ágnes; Isaksson, Bo; Jahani, Carina (2005). Linguistic Convergence and Areal Diffusion: Case Studies from Iranian, Semitic and Turkic. Psychology Press. ISBN 978-0-415-30804-5. Traditionally sujuk is made without the use of starter cultures as the microbiological safety is achieved by drying and not by increasing acidity. This is fine when meat is handled properly, without the risk of cross-contamination, and the maker can ensure that the sausage has dried properly. As an enthusiast sausage maker, I feel that it's better to be safe than sorry. FLC or B-LC-007 cultures will work well for this recipe. Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information. Sucuk Don’t want to miss a recipe? Sign up for the FREEAmira's Pantry newsletter delivered to your inbox with lots of tips and surprises!

Mix ingredients– Mix the flour and salt together. Then mix in the yeast mixture, olive oil and remaining warm water. Start off by stirring with a wooden spoon or spatula, but once the flour is incorporated you will find it too stiff to stir. At this point, switch to your hands and start kneading;

Now some recipes are more complex, and others are simpler. But some recipes, such as this one are ones that are worth perfecting because they allow you to make and serve unique foods that are not just another version of your neighbour’s lunch! Yes be different, why not? And yes be absolutely impressive! Sucuklu Pide is a crispy and delicious Turkish bread topped with spicy sausage called "sucuk" and melty & stretchy " kasar cheese". Traditional Pide is typically sprinkled with a variety of garnishes just before serving. However I wouldn’t say it’s essential, it’s more an optional extra. Mix the meat mass for 2-3 minutes. You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on. If you are keen to experience the real thing, you can find sujuk at Turkish and some Eastern European / Continental grocery stores. The sausage pictured below is from the Turkish Gima Supermarketin Auburn (Sydney).Flour– Bread flour produces a slightly fluffier, softer bread than using plain / all-purpose flour. It also has a slightly better chew, a key characteristic that distinguishes bread from, say, cake which has a tender, crumbly crumb by contrast. Emina, Seb; Eggs, Malcolm (14 March 2013). The Breakfast Bible. Bloomsbury Publishing. ISBN 978-1-4088-3990-4.