Soujouk

Name: Soujouk
Yield: 4 servings
Cuisine: Armenian
Ingredients: 500g coarsely ground beef (fatty cut such as chuck); 4 cloves garlic, minced or pressed; 1 tbsp sweet red pepper flakes (or mild paprika); 1 tsp hot red pepper flakes or cayenne, to taste; 1½ tsp ground cumin; ½ tsp ground allspice; ½ tsp ground black pepper; 1½ tsp salt; 2 tbsp cold water; Natural sausage casings (dried or pre-soaked), about 60cm

Սուջուխ/soo-JOOKH/

Also known as: sujuk, sucuk

About this dish

Soujouk is a highly seasoned, dried and cured sausage made from ground beef and a bold blend of spices including cumin, garlic, and red pepper. It is a staple of Armenian cuisine and is enjoyed across the wider region encompassing the South Caucasus and Middle East.

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Ingredients

🥩500g coarsely ground beef (fatty cut such as chuck)

🧄4 cloves garlic, minced or pressed

🌶️1 tbsp sweet red pepper flakes (or mild paprika)

🌶️1 tsp hot red pepper flakes or cayenne, to taste

🌿1½ tsp ground cumin

🫙½ tsp ground allspice

🫙½ tsp ground black pepper

🧂1½ tsp salt

💧2 tbsp cold water

🌡️Natural sausage casings (dried or pre-soaked), about 60cm

Method

Serves 4

Combine the ground beef, minced garlic, salt, and all spices in a large bowl. Mix thoroughly by hand until the spices are evenly distributed throughout the meat. Cover and refrigerate for at least 12 hours, or overnight, to allow the flavours to develop.

If using dried sausage casings, soak them in lukewarm water for at least 30 minutes before use, then rinse thoroughly inside and out. Keep them submerged in water until needed.

Fit a sausage stuffer or the appropriate attachment on a stand mixer. Thread a length of casing onto the nozzle, tying a knot at the open end.

Stuff the seasoned meat mixture into the casing, filling it firmly but taking care not to overfill and split the casing. Twist or tie off into individual sausages of roughly 20–25cm in length.

Pierce the filled sausages all over with a thin skewer or pin to allow air to escape and to aid drying.

Hang the sausages in a cool, well-ventilated area — ideally between 10–15°C — for a minimum of 3 to 5 days, or until they have dried and firmed noticeably. In warmer conditions, a refrigerator with good air circulation can be used.

Once sufficiently dried and cured, slice the soujouk into thin rounds and pan-fry in a dry skillet over medium heat for 2–3 minutes per side until the fat renders and the edges are slightly crisped.

Serve hot alongside fried or scrambled eggs, flatbread, olives, and fresh vegetables for a traditional Armenian breakfast, or use as an ingredient in cooked dishes.

✓ What Makes it Authentic

Soujouk is closely associated with Armenian culinary tradition, as well as with other cuisines across the South Caucasus, the Middle East, and parts of the former Ottoman world. In Armenian households, it is commonly eaten at breakfast, sliced and pan-fried, and served alongside eggs or flatbread. The sausage is also found in Lebanese, Turkish, and Arab cuisines under similar names, reflecting the broad shared food culture of the region.

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