Yayla Garlic Sausage - Yayla Sucuk 500gr

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Rise again for 15 minutes, 50% increase in size– Place the balls on a lightly floured tray (smooth ball surface up), and cover with a tea towel. Leave to rise in a warm place for 15 minutes until they increase in size by about 50%. It usually doesn’t take as long as the first rise; Sucuk is then prepared for ripening process, which consists of fermentation and post-fermentation stages. In the first day of fermentation stage the product is left in a high relative humidity (RH) environment around 22–23°C (72–73°F). After that the RH and the temperature is gradually dropped each day, resulting to 18°C (64°F) and 88% RH in the last and third day of fermentation. At the end of the stage pH of the product must be dropped to 4.9–5.0. In the post-fermentation stage sucuk is matured and dried until the moisture content of the sausage is under 40%. [10] Traditionally sujuk is made without the use of starter cultures as the microbiological safety is achieved by drying and not by increasing acidity. This is fine when meat is handled properly, without the risk of cross-contamination, and the maker can ensure that the sausage has dried properly. As an enthusiast sausage maker, I feel that it's better to be safe than sorry. FLC or B-LC-007 cultures will work well for this recipe. If you are keen to experience the real thing, you can find sujuk at Turkish and some Eastern European / Continental grocery stores. The sausage pictured below is from the Turkish Gima Supermarketin Auburn (Sydney). Knead 10 minutes– If you’ve got the arm muscles and enjoy the kneading process, you can knead the old-school way by hand on a lightly floured surface. It will take about 8 to 10 minutes to make the dough transform from rough and tight to smooth and elastic (see Step 6 above for before-and-after visuals);

Pronounced pee-dae, Pide is typically open-faced, though sometimes you also see closed versions. With the latter, the filling is completely sealed within the bread. While both are delicious, the extra flavour you get from the toppings sizzling away in the oven is irresistible to me, so that’s the version I’ve opted for today!Doubled in volume– The dough pictured above is after proofing for 1 hour, and is just over double in size. It’s ok if it more than doubles, but if the dough rises too much (as in, more than triple), then the yeast can run out of oomphand not rise properly when cooked. Try to limit proofing to doubling in size!

Yeast - Use fast-action dried yeast or alternatively fresh yeast if you prefer. You need to double the amount if using fresh yeast. Roll out– Take a piece of dough and place it on a lightly floured surface. Then roll it out into a 40 x 20cm (16 x 8″) oval shape that is around 20cm / 8″ wide at the widest point; Pide is the famous baked Turkish flat bread that comes stuffed with a variety of toppings, including cheese, sausage, spiced meat and spinach. Often described as a Turkish pizza, the greasy, gut-busting takeaway Pides sold at neon-lit corner kebab shops have long been my secret food shame. But shame no more: this delicious homemade Pide recipe trumps takeaway 10 times over – and then some! Pide Don’t want to miss a recipe? Sign up for the FREEAmira's Pantry newsletter delivered to your inbox with lots of tips and surprises!

What is Sujuk Sausage?

Combined with cheese and tomato, sucuk is one of those fillings. If you’re in Fethiye, Iksirci Tezcan are famous for their Turkish sausage and cheese toasties. Traditional Pide is typically sprinkled with a variety of garnishes just before serving. However I wouldn’t say it’s essential, it’s more an optional extra. Emina, Seb; Eggs, Malcolm (14 March 2013). The Breakfast Bible. Bloomsbury Publishing. ISBN 978-1-4088-3990-4. When the oven is hot enough, place the trays in the oven and cook for 10 minutes or until the filling is cooked and the pastry is lightly browned. Sucuk and kasar cheese are two fatty ingredients, therefore you need to make sure the oven is red hot before you place the pides in the oven. Otherwise, you might end up with greasy and floppy pides.

Mix instant yeast with warm water and sugar– Once mixed, leave it for 10 minutes to bloom, ie. become foamy. This is not a typical step you see in bread-making when using instant yeast. Usually the whole point of instant yeast is that you can add it straight into dough without mixing with warm water and letting it foam first. The best substitute is chorizo, which has similar cooking qualities and fattiness. Though it doesn’t have quite the same flavour profile (chorizo has strong garlic and paprika / pimentòn seasonings), it has very similar intensity of flavour and importantly, fattiness. This version of sujuk is a fermented semi-dried sausage that leans towards Turkish flavors. The fermentation adds delicious complex flavors while the drying intensifies the flavors of the seasonings used. Depending on the diameter of your sausage will determine how long you let it dry. In this recipe we only dried ours for several days and it was perfect but this is very subjective so you get to be the judge. Deflate and halve– Once the dough has doubled in size, punch it down to deflate completely. Turn it out on to a work surface then cut into two equal pieces; Cut the meat into strips or cubes. You can vary the size depending on how big your meat grinder is.Steingass, Francis Joseph (1892), “زیجك”, A Comprehensive Persian–English dictionary, London: Routledge & K. Paul Here’s a close up photo of inside the bread. You can see how there’s nice large irregular size holes, a clear sign of how fluffy this bread is. Just because it’s a flatbread, that’s no excuse for dense bread!! Once the sausages are stuffed, they need to be left to dry. This is one of the most critical steps in the sujuk sausage recipe. The sausages are usually hung on wooden boards in a cool place for the next day or so. This allows the flavors to develop and the sausages to firm up. The drying process also helps to extend the shelf life of the sausage. Beef Sujuk also (Sucuk) is a sausage like recipe that is very popular in the Mediterranean region. Here is a sujuk sandwich recipe that everyone will enjoy. Jump to:

And with that, my friends, you are now armed with everything you need to know to make your very own homemade Turkish pide!! Then you can add 20 g Pul Biber or other available chili flakes (optional if you don’t like it spicy).Stuff into 40 mm beef casings. Make links about 18” (45 cm) long, tie off the ends together making a loop. The other thing just to note is that chorizo is made from pork so it’s not used in Turkey, which has a predominantly Muslim population. Strong white flour - It is also known asstrongbreadflour. It is made from hard wheat varieties and contains more gluten than other types offlour. It gives some elasticity to the dough and helps it to rise with a good structure.