A variant of Turkish sucuk
|Alternative names||Sucuk, sudjuk, sudžuk, sudzhuk|
|Region or state||Middle East, Central Asia, Balkans|
|Main ingredients||Ground meat (usually beef), cumin, garlic, salt, red pepper|
The Turkish name sucuk (ultimately from Persian: سوجک) has been adopted largely unmodified by other languages in the region, including Albanian: suxhuk; Arabic: سجق, translit. sujuq; Armenian: սուջուխ, suǰux; Bulgarian: суджук, sudzhuk; Greek: σουτζούκι, sutzúki; Macedonian: суџук, sudžuk; Romanian: sugiuc; Russian: суджук, sudzhuk; Serbian/Croatian/Bosnian sudžuk /cyџyk. Cognate names are also present in other Turkic languages, e.g. Kazakh: шұжық, shujyq; Kyrgyz: чучук, chuchuk.
There was considerable variety in sausage preparation during the Middle Ages; though offal was never used in Ottoman sausages, it was a common ingredient in the many varieties of sausage prepared throughout Medieval Romania.
Sujuk consists of ground meat (usually beef or lamb, but horse meat is often used in Kazakhstan and Kyrgyzstan). Black pepper, aleppo pepper, whole garlic cloves, red pepper powder, and cumin are added to the meat before it is ground. The ground meat is allowed to rest for approximately 24 hours before the sausage casing is stuffed with the spiced meat mixture.
Tatlı sucuk or cevizli sucuk is a dessert made from thickened grape juice and walnuts.