Sujuk: what is this? Such an intriguing name ...

Sausages are different. By the method of preparation, they are divided into boiled, smoked, fried, semi-smoked and dried (dried). Among the latter there is a long list of already liked sausages: salami (almost the only species that was difficult to find, even in the Soviet Union), basturma (she is a pastor) and, of course, sudzhuk. What is it, the people have already tried, and many have taken such sausage to their favorite dishes.

Who should be grateful for this dish

Like most popular delicacies, many people claim to be authorship of this meat product. Honestly, they all have a reason for this. Even the names in most cases are consonant: in the Balkan countries it is pronounced "suchug", in Kyrgyzstan - "chuchuk", Kazakhs say "shuzhuk", and in Bulgaria, Turkey and the Caucasus - "sudzhuk". What is this, what are not common roots? However, if you look at history, you can easily find out what the Ottoman Empire has smashed around the world , victoriously marching through the cities and villages. It was she who bestowed the north of Europe, the Middle Eastern countries, the Balkan states and Asia Minor, so beloved now by the recipe. It's clear that over time, different peoples have made some changes not only in the pronunciation of the name, but also in the recipe, so now sausage soujuk in different versions has differences in flavoring nuances.

What it's made of

It is difficult to say what kind of meat was the basis of this sausage centuries ago. Given that the Turks are still mostly Muslims, it can be said with certainty that they certainly did not cook the same original sujuk from pork. What is it in the modern world? Meat product, which includes lamb, horse meat, beef, and parts of the "dirty" animal, and a combination of all types of meat. An indispensable condition is just drying, without any other processing, and a huge amount of spices, the range of which can vary from country to country.

Historical paradoxes

It's funny how the meaning of such sausages has changed over the past six hundred years, since the moment Sudjuk began to spread. What was it like in those days? Speaking modern language - inviolable stock, a kind of canned food on the rainy day. After all, this product due to cooking features and an abundance of spices could be stored for a very, very long time. He was taken on a long trip and kept in case of hungry times. Now Sudzhuk is a delicacy, which appears on the table by no means every day. And not all holidays. The cost is so high that even on a particularly significant day, not every person can afford such a purchase.

Sudzhuk in his kitchen

On the other hand, unlike many other authentic sausages, it can be prepared at home. Of course, home sujuk will require you to be diligent, and its cooking will take a lot of time, but the result may even surpass the store options. Of the products you will need a kilogram of meat. What you will take is your business. You can combine two types, for example, beef and mutton; One of them should be somewhere in two times more than the other. If you find horsemeat, it is better to combine it with pork, yet horse meat is quite tough. The simplest composition of spices: one and a half tablespoons of salt and sugar, two teaspoons - black freshly ground pepper, chabera and paprika. It's a good idea to add half a glass of red "biscuit", but this is not necessary. Varying a set of seasonings is not only acceptable, but also welcomed. With successful experiments you will have a completely unique Sudzhuk, the recipe will be in great demand.

Meat is melted, forcemeat diligently vymeshivaetsya and connects with all the seasonings. All this is put in a shallow vessel and placed for a day in the refrigerator "to see."

The next day this stuffing is stuffed with guts. They are sold in meat shops already cleaned and prepared, so it remains only to wash them. The stuffing is not laid too tightly, so that the shell does not tear and there is a space inside it that will fill up after rolling. Periodically the gut must be pierced with a needle. The stuffed sausage is tied on both sides and hung in the cold. In the winter it is not a problem - the balcony is quite fit, but in the summer it is necessary to look for a cold cellar or place all the goods in the refrigerator.

Forming the desired shape

From the second to the third day Sudzhuk begin to form the necessary outlines (remember, most variants of such sausages are flat). At home, this is done with a conventional rolling-pin. At first, while the filling has not yet been waxed, you must observe the greatest care and do not press hard to not tear the gut. You need to roll from the center to the edges. On average, the process of wilting lasts from 8 to 10 days.

Cooking options

Note that a home sudzhuk can be prepared in many ways. So, some culinary experts advise stuffed sausage to dry for a couple of minutes in boiling water. This is not entirely in accordance with the very principle of dried sausage, which should not be subjected to any other treatment. But for home cooking, maybe advice will come in handy.

Equally often there are tips not to hang Sudzhuk on drying with a regular roll-out, and keep it under pressure. In principle, the result will be the same, and the time is saved.

So try it! Which recipe is more like, this in the future and will use.