Sujuk
Dry, spicy, fermented sausage of several Anatolian, Balkan, Middle Eastern and Central Asian cuisines
Nº Q1432724 ★★★
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Sujuk
Dry, spicy, fermented sausage of several Anatolian, Balkan, Middle Eastern and Central Asian cuisines
Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a Turkish dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Egypt, Sudan, Armenia, Azerbaijan, Bosnia and Herzegovina, Albania, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.
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From Wikipedia
Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a Turkish dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Egypt, Sudan, Armenia, Azerbaijan, Bosnia and Herzegovina, Albania, Georgia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Text: Wikipédia, CC BY-SA 4.0. · Image: Rainer Zenz (CC BY-SA 3.0) ·
