🌭 Sucuk
Sucuk is a dry-cured, spicy beef sausage seasoned heavily with garlic, cumin, red pepper and other spices. It is firm and chewy when raw, and when sliced and fried it releases its own fat and turns crisp at the edges. It is most often fried for breakfast, sometimes with eggs, or grilled and tucked into bread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g sucuk, sliced 5 mm thick
- 1 tomato, sliced
- 1 green pepper, sliced
- Fresh parsley
- A pinch of chili flakes
Method
- Heat a dry frying pan over medium heat.
- Add the sucuk slices; no oil is needed, as they release their own fat.
- Fry 1–2 minutes per side until the edges are crisp.
- Serve hot with tomato, green pepper, parsley and chili flakes.
How to make it lighter
- Cook it in a dry pan and drain the released fat.
- Keep the portion to a few slices, around 50 g.
- Pair it with plenty of tomatoes, cucumbers and peppers to fill the plate.
History
Sucuk is a traditional cured sausage of Anatolia and is also made across the Balkans, the Caucasus and the Middle East. It is made from beef or other non-pork meat and is a common sight on the Turkish breakfast table.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →