Sujuk
Description
A delicious appetizer for any group. To make sujuk at home, you need to know how to handle casings—clean them, rinse them, and cut them. You also need to carefully fill the casings with minced meat, and for this it is best to use a meat grinder. One last step remains—roll out the sujuk daily until it becomes dense and flat. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Cut the beef into small pieces, add salt, and mix.
- 2
Step 2
Leave the meat under a press for 24 hours.
- 3
Step 3
Add spices to the meat and mix well.
- 4
Step 4
We pass everything through a meat grinder. Let it infuse for 5–6 hours. Meanwhile, we clean the intestines and cut them into 60 cm pieces. We tie the ends with thick thread, and when the meat has infused, we fill the intestines with it using the meat grinder. At the same time, we remove the grinding plate and blade; our main goal is to distribute the meat evenly and tightly inside the intestines.
- 5
Step 5
Prick the sujuk with a needle on both sides and flatten it with a rolling pin. Repeat this procedure three more times, once every 24 hours. In the intervals between rolling, hang the sujuk in a cool, well-ventilated place.