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Ingredients
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Sujuk Sausage & Seasoning
Method
Sujuk Sausage & Seasoning
- 1
Prepare the sujuk
If the sujuk is in a whole link, slice it into 1/4-inch (6 mm) rounds. If already pre-sliced, separate pieces so heat distributes evenly.
- 2
Heat the pan
Place a small nonstick or cast-iron skillet over medium heat and add 1 tablespoon olive oil. Let oil warm for about 30 seconds — it should shimmer but not smoke.
- 3
Cook sujuk
Add the sujuk slices in a single layer. Cook undisturbed for 1.5–2 minutes to develop a golden-brown crust, then flip and cook the other side 1–1.5 minutes. Total cooking time should be about 3 minutes until edges are crisp and fat is rendered. If your sujuk is particularly lean, reduce heat slightly to avoid burning.
- 4
Add garlic & cumin
Push the sujuk pieces to one side of the pan, reduce heat to low, and add the minced garlic and 1 teaspoon ground cumin to the oil and rendered fat. Stir for 20–30 seconds until fragrant and garlic is softened but not browned. Toss the sujuk in the spiced oil to coat evenly.
- 5
Finish & season
Taste and add a pinch of freshly ground black pepper. If desired, squeeze a small amount of lemon over the sujuk (about 1/4 wedge) to brighten flavors. Remove from heat.
- 6
Plate & garnish
Transfer sujuk to a small plate or serving dish. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.