"Soujouk is a delicious and popular sausage! It tastes great (grilled or fried) on its own or with eggs, in a stew, sauce or casserole. However you prepare it, your taste buds will thank you!"
Prep Time: 1 weeks - Cook Time: 15 min - Servings: 25
Ingredients
U.S. Ingredient Metric
2 ½ lb. Beef (20% fat) 1,135 g
2 ½ lb. Lamb (20% fat) 1,135 g
7 tsp. Salt 51.0 g
3 Tbs. Paprika 18.0 g
1 Tbs. Garlic, crushed 9.0 g
2 tsp. Fenugreek, ground 6.0 g
1 Tbs. Cumin 6.0 g
1 tsp. Cure #2 6.0 g
1 Tbs. Onion powder 5.0 g
2 tsp. Pepper, cayenne 3.6 g
1 tsp. Allspice, ground 2.0 g
1 tsp. Cardamom 2.0 g
1 tsp. Pepper, black 2.0 g
½ tsp. Cinnamon 1.0 g
½ tsp. Cloves 1.0 g
¼ cup Pomegranate juice 50.0 ml
1 cup red wine
Chill and grind the meats through a medium (10 mm or 3/8”) plate.
Add the salt, cure, pomegranate juice and wine to the meats and mix thoroughly.
Refrigerate overnight or until very cold and sticky.
Add all the remaining ingredients to a spice grinder and pulverize.
Combine them with meat paste, mix thoroughly and grind the whole through a fine (4.5 mm or 3/16”)plate.
Stuff the mixture into beef rounds, tie off at 9” (23 cm) intervals, and allow them to rest at 75-80oF for about 6 hours…or until the surface of the casing is dry to the touch.
Hang sausages at room temperature overnight, to loose excess moisture.
Allow sausage to dry at 50F and 55-60% R/H for at least 6 days before cooking.
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