ARMENIAN SOUJOUKH SAUSAGE- THREE METHODS OF PREPARING THIS ANCIENT RECIPE
Here you will find 3 methods to make soujoukh. One is a fresh method and needs no curing time. Another is made with red wine and the third made with Armenian or Turkish Raki or Greek Ouzo, both of which are anise based raisin liqueurs.
These recipes for Armenian soujouk sausages could very well be in excess of 2000 years old. Due to the changing of flags throughout the history of the Middle East, the recipe has changed slightly due to religious practices. Two of these recipes, which are Armenian in origin, call for alcoholic ingredients which will not be found in Muslim versions.. A fresh version which is not placed in a casing and not air dryed is meant to be used immediately or frozen. The taste of the three recipes many vary somewhat due to the different ingredients, but generally they taste quite similar.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 6 - 8
FRESH VERSION:
• 1 lb ground lean lamb, 20% fat
• 1 lbs. ground round, 15% fat
• 2 tsp. salt
• 1 tablespoon crushed garlic
• ¼ tsp. ground cloves
• 1 teaspoon ground cinnamon
• 1 Tbls. ground cumin
• ½ teaspoon cayenne pepper
• 2 teaspoon black pepper
• 3 Tbls. sweet paprika
• 1 Tbls. onion powder
DIRECTIONS:
1. Combine the above ingredients well.
2. Refrigerate for 12 hours to allow the flavors to marry.
3. Mix well one more time to make the mixture workable and fill into sausage casing or preferably make long muslin
bags about 1½ inches in diameter. (Can use the legs of panty hose)
4. When the casings are full, tie off the ends and lay on a flat surface and flatten the tubes. Hang up to dry (outside)
for several days.
RED WINE VERSION:
iNGREDIENTS:
• 2.2 lbs. (1 Kilo) Ground Beef, 30% fat or 2.2 lbs. ground lamb, or a mixture of both.
• ¼ cup crushed garlic cloves
• 3 Tbls. sweet red paprika
• 2 tsp. Kosher salt
• 1 Tbls. fresh ground black pepper
• 1 Tbls. ground cumin
• 1 Tbls. ground Fenugreek
• ½ cup good red wine, like a a burgundy
DIRECTIONS:
1. Mix all the ingredients well in a non-reactive bowl and refrigerate for at least 12 hours.
2. Inject the mixture into lamb or hog casings or muslin bags about 1½ inches in diameter and about 12 inches
long.
3. Hang the filled casings at room temperature 72ºF** for 3-5 days. Shorter time if it is hotter, or a longer time if cooler.
4. The soujoukh can be eaten as a sausage with scrambled eggs, a pizza topping, a sandwich filling in foccacia or
ciabatta bread, or rolled up in dampened Armenian Lahvosh or even a tortilla or pita bread sandwich.
RAKI VERSION:
INGREDIENTS:
• 2.2 lbs. (1 Kilo) Ground Beef, 30% fat or 2.2 lbs. ground lamb, or a mixture of both.
• ¼ cup crushed garlic cloves
• 2 tsp. Kosher salt
• 1 Tbls. fresh ground black pepper
• 1 Tbls. Cinnamon
• 1 Tbls. ground cumin
• 1 Tbls. allspice
• ½ cup Aarmenian Raki or Greek Ouzo
DIRECTIONS:
1. Mix all the ingredients well in a non-reactive bowl and refrigerate for at least 12 hours.
2. Inject the mixture into lamb or hog casings or muslin bags about 1½ inches in diameter and about 12 inches
long.
3. Hang the filled casings at room temperature 72ºF** for 3-5 days. Shorter time if it is hotter, or a longer time if cooler.
4. The soujoukh can be eaten as a sausage with scrambled eggs, a pizza topping, a sandwich filling in foccacia or
ciabatta bread, or rolled up in dampened Armenian Lahvosh or even a tortilla or pita bread sandwich.
 COOKS NOTE*
It is best to make the soujouk in the early fall when the outside temperature is not too hot, or cold or too humid.
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEOS BELOW MIGHT BE OF HELP.
 HOW TO MAKE FRESH SOUJOUK - VIDEO 1
HOW TO MAKE FRESH SOUJOUK - VIDEO 2
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