To cook sujuk at home, you need to know how to handle the intestines - clean, rinse, cut. You also need to carefully fill the intestines with minced meat, and for this it is best to use a meat grinder. The last thing to do is to roll out the sudjuk every day to a dense and flat state.
Purpose: For lunch / For dinner / For a festive table
Main Ingredient: Meat / Beef
Cuisine geography: Armenian
- Beef - 1 Kilogram
- Guts - To taste (120 cm)
- Salt - 1 tbsp. a spoon
- Garlic - 5 Cloves
- Ground chaman - 1 teaspoon
- Coriander - 1 Teaspoon
- Cumin - 1 Teaspoon
- Ground Red Hot Pepper - To taste
How to cook "Sudjuk"
Cut the beef into small pieces, add salt, mix.
We leave the meat under pressure for a day.
Add spices to the meat, mix.
We pass everything through a meat grinder. We leave to infuse for 5-6 hours. Meanwhile, we clean the intestines, cut into pieces of 60 cm. We tie the ends with a thick thread, and when the meat is already infused, we fill the intestines with it using a meat grinder. At the same time, we remove the grate and the knife, the main thing for us is to evenly and tightly distribute the meat inside the intestines.
Pierce the sujuk with a needle on both sides and flatten it with a rolling pin. We repeat this procedure three more times every day. In between rolling, we hang the sujuk in a cool and ventilated place.