Sujuk

Sujuk, a dry and spicy sausage, is a cherished delicacy with a reach that extends from the Balkans to the Middle East and Central Asia. Its name, "sucuk" originates from Turkish and has been integrated into multiple regional languages, including Gagauz, Albanian, Arabic, Armenian, Bosnian, Bulgarian, Greek, Macedonian, Romanian, Russian, and Serbian/Croatian. Similar names also appear in other Turkic languages such as Kazakh and Kyrgyz.

During the Middle Ages, sausage-making techniques varied significantly. For instance, Medieval Romanian sausages often included offal, whereas Ottoman sujuk did not. Today, sujuk is typically made with ground meat, usually beef or lamb, although horse meat is also used in Kazakhstan and Kyrgyzstan.

There are several ways to savor sujuk. You can pan-fry thin slices in butter or grill larger pieces. One popular Turkish breakfast dish featuring sujuk is "sucuklu yumurta" which combines fried eggs with the sausage. Sujuk is also a delicious addition to other egg dishes like "menemen" and can enhance a variety of recipes, including fava bean stew, filled pastries, pizza, and pide.

Whether you're enjoying it as part of a hearty breakfast or incorporating it into your favorite dishes, sujuk brings a burst of flavor that is cherished across many cultures.