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Ingredients
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Sujuk Ingredients
Method
Preparation Directions
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine ground beef, minced garlic, paprika, ground cumin, black pepper, cayenne pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
- 2
Prepare the Casings
Rinse the beef intestines thoroughly under cold water. Soak them in a mixture of water and a splash of vinegar for about 30 minutes to remove any lingering odor.
- 3
Stuff the Sausages
Using a sausage stuffer attachment, fill the prepared casings with the meat mixture, being careful not to overstuff. Twist the sausages into desired lengths and tie off the ends securely.
- 4
Dry the Sausages
Hang the sausages in a cool, dry place or a refrigerator for about 3-5 days to allow them to dry and cure. Ensure they are spaced apart to allow air circulation.
