Yayla Garlic Sausage - Yayla Sucuk 500gr

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Bake for 15 minutes at 240° / 465°F (220°C fan). This hot oven will give the bread some nice colour and beautiful caramelisation on the surface of the toppings, which the lamb mince and Turkish sausage options really benefit from; Let the spinach filling cool before using so it doesn’t make the dough wet from the spinach steam, and so the Pide rises better. PS. This is fun food for sharing with family and friends. Assemble multiple Pide ready for baking, then bake them 2 at a time in the oven. Just keep them coming out, one after the other until your guests beg, “Stop!”😂 Fold sides in– then fold the sides in, pressing a crease in the dough as needed to make it stay in place; After 24 hours the sausage changed its color, and you can hang it up in any cool place. The air humidity should be about 70%. For me the cellar worked out. After about 1 week, your sucuk will be ready to eat. I let it mature for about 3 weeks. This makes it harder and intensifies the flavor.

Sujuk sausage is a type of sausage that is a main ingredient in many dishes in Turkish cuisine. It’s a flavorful sausage with high fat content, usually made from ground meat – typically beef or sometimes horse meat. The meat mixture is seasoned with various spices and then stuffed into sausage casings. It’s then left to undergo a drying process before it’s ready to be cooked and enjoyed. Mix the cheese with the chilli flakes and cover the base of the dough with the mixture, leaving a 2cm/¾in gap around the edges.Sucuk Or Sujukis a dry-cured, spicy, and fermented sausage made with mainly beef meat and fat and sometimes with lamb or horse meat. Divide the dough into 4 equal pieces (approx 160 grams each) and then place them on a lightly floured surface. Emina, Seb; Eggs, Malcolm (14 March 2013). The Breakfast Bible. Bloomsbury Publishing. ISBN 978-1-4088-3990-4. We make these different recipes at home a lot – and we also use sucuk as a substitute when recipes call for chorizo or similar sausages.

Combined with cheese and tomato, sucuk is one of those fillings. If you’re in Fethiye, Iksirci Tezcan are famous for their Turkish sausage and cheese toasties. 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.According to the publication, Gornooryahovski Sudzhuk is a compacted, non-perishable, raw, dried sausage manufactured from natural gut filled with machine-minced beef. The surface is evenly coated with a dry, white, powdery sausage mold. The sausage is cylindrical, flattened and bent into a horseshoe shape. Its ends are tied off and bound together with string. It is 35-40 cm in length and up to 40 mm in diameter. It is solid, elastic and has the same consistency at the periphery as it does at the core. The cross-section is elliptical with an even, fine-grained texture on its surface. Voila! Done! The bread should have some nice golden colour on it. The base will be nice and crispy while the inside of the bread will be deliciously soft and fluffy.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information. Sucuk Take a look at our full list of recipes below for lots of tasty ways to cook and enjoy your sausage. The Spinach Pide below is finished with tulum cheese (more on this below, substitute with feta) and a sprinkle of sumac for a fresh, lemony flavour. 3. Turkish sausage ( sujuk or sucuk) Rutherford, Tristan; Tomasetti, Kathryn (2011). National Geographic Traveler: Istanbul & Western Turkey. National Geographic Books. ISBN 978-1-4262-0708-2.

And the good news is that you can easily make your own pide at home and impress your family with this simple recipe. Jump to:

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. Sucuk was first mentioned in the 11th century by Mahmud al-Kashgari in his Dīwān Lughāt al-Turk as suɣut. Another mention was made by Abu Hayyan al-Gharnati in his early 14th century work titled Kitab al-'idrak li-lisan al-'atrak (كتاب الإدراك للسان الأتراك). It possibly evolved from a Middle Iranian word attested in Early New Persian as zīç (زيچ) and ziwīdj (زویج) (meaning "stretching, strip, cord" and "sausage" respectively) which later took the form of zīçak (زیچک), [5] [6] while a 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]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 you can grind the meat. I used the smallest perforated disc (2.5 mm). If you want it coarser you can also use the medium or large disc. Cut the meat into strips or cubes. You can vary the size depending on how big your meat grinder is. Put it into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.