Country-Style Sujuk

19/12/2018
Topato
fromTopatoDarth Vader578259840
"Nothing beats homemade, so if you`ve eaten homemade sujuk at least once, like this post!"
Preparation80 min.
Тotal80 min.
Servingsabout 10
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Ingredients

  • pork - 4.5 lb (2 kg)
  • beef - 4.5 lb (2 kg) or veal
  • meat - 17.5 oz (500 g) fatty
  • black pepper - 4 tsp, ground
  • sugar - 2 tablespoons
  • savory - eyeball it
  • paprika - 1 tablespoon
  • cumin - 1 tbsp (16 g)
  • intestines - pork, small, for filling

Preparation

Mix the beef, pork, fatty and non-fatty meat. If you prefer you can chop it with a butcher's cleaver.

Knead the mince with the spices and salt. Form it and leave overnight in the fridge.

The next day, fill the cleaned intestines with the mixture, twisting them every 6″ (15 cm) to separate them. Poke holes in them with a needle.

Tie their ends with thread and hang them up to dry in a cool and ventilated area.

Roll them out with a rolling pin every 1-2 days. The Country-Style Sujuk should be ready after 24-48 days. If it's not dried enough, you can consume it baked on the grill.find similar recipes here

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