Sausage sujuk

Have you ever tried sujuk sausage? If not, be sure to do it, because it is worth it. Sujuk is a sausage that differs in its flat shape, and horse meat originally served as the raw material for it, which was gradually replaced by lamb, pork or beef. In addition, the sujuk composition contains beef or lamb fat, and this sausage is presented in a dry, hard, dried form.

Sujuk sausage was invented by nomads, who are said to have been whispered with a hot steppe wind by the recipe for its preparation. The fact is that horse meat and lamb, which were eaten by nomadic warriors, needed processing, since the meat spoiled very quickly in the heat. That is why Asians began to dry it. The secret of long-term storage was that in such conditions the meat began to dehydrate, so to speak, to temper. The finished sujuk sausage was placed in canvas bags, which were placed under the saddles of their horses.

By the way, it is interesting that many Turkic peoples even appropriated sujuk sausage for themselves, insisting that this is their personal national food. This sausage has many names: Kazakhs have suzhuk, Kyrgyz have chuchuk, Caucasians, Bulgarians and Turks have sujuk, and Balkans have suchug. Sujuk sausage became quite widespread at a time when the entire Middle East, Balkans, Asia Minor, partially Northern Europe and North Africa were part of the Ottoman Empire.

Today, Sujuk sausage is very popular with non-Muslims who inhabit the former Turkish empire. In fact, this sausage is a hallmark among Greeks, Bulgarians, Serbs, Bosnians, Lebanese, Croats, Armenians and Georgians - they all rank this flat sausage among their national products. Kazakhs and Kyrgyz use horse meat as raw materials for sujuk sausage (as it was originally).

Composition of the Sujuk

The sujuk, which can be found on the shelves of domestic stores, includes ingredients such as beef meat, horse meat, beef fat, as well as culinary food salt, spices and garlic. In addition, a color fixer - Ye250 or sodium nitrite, which also acts as a preservative, is often added to the minced meat to give an appetising appearance.

The rather high calorie content of this sausage product is due to the fact that a fairly large amount of fat is added to the sujuk composition. On average, the calorie content of a sujuk is 463 kcal per hundred grams of sausage, which is quite a lot, so nutritionists do not advise pampering themselves with this tasty but fatty product too often.