🌭 Sujuk (Lebanese Spicy Sausage)

Name: Sujuk (Lebanese Spicy Sausage)
Total time: 20 min
Yield: 3
Cuisine: Lebanon · Levant
Ingredients: 300 g beef sujuk, sliced; 2 tomatoes, diced; 4 garlic cloves, minced; 1 tbsp olive oil; 1/2 tsp ground cumin; 1/2 tsp chili flakes; Juice of 1/2 lemon; Chopped parsley to serve

Origin: Lebanon · Levant

417kcal

per serving · 150 g

278kcal

per 100 g

24 gProtein16 g / 100 g

33 gFat22 g / 100 g

6 gCarbs4 g / 100 g

Lebanese sujuk is a spicy, garlicky beef sausage that is sliced and pan-fried with tomato, garlic and olive oil until juicy and slightly caramelised. The sausage is heavily seasoned with cumin, paprika, chili and allspice, giving it a deep red colour and bold flavour. It is served hot as a mezze dish or for breakfast, often with fresh vegetables on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

Not vegetarianbecause of: beef sausage

Not veganbecause of: beef sausage

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beef sausagetomatogarlicspicesolive oil

Recipe

3 servings20 min

Ingredients

300 g beef sujuk, sliced
2 tomatoes, diced
4 garlic cloves, minced
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp chili flakes
Juice of 1/2 lemon
Chopped parsley to serve

Method

Heat the olive oil in a pan over medium heat.
Add the sujuk slices and fry for 3–4 minutes until browned.
Add the garlic and cook for 1 minute until fragrant.
Stir in the tomatoes, cumin and chili and cook for 5 minutes until the tomatoes soften into a sauce.
Finish with lemon juice and parsley and serve hot.

How to make it lighter

Drain off the fat the sujuk releases before adding the tomatoes.
Double the tomatoes and add sliced peppers so a smaller amount of sausage fills the plate.
1 tbsp olive oil ≈ 120 kcal — the sausage fat is often enough, so the oil can be reduced to a teaspoon.

History

Sujuk is closely related to Turkish sucuk, and in Lebanon it is often associated with the Armenian community. Today pan-fried sujuk with tomato is a familiar item on mezze tables and in sandwich shops across Lebanon.

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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 →