Grilled Turkish Spicy Sausage Recipe

Prepare sausage

If using links, remove casings by slicing lengthwise and peeling away casing, then shape the sausage meat into 8–10 small patties (about 50–60 g each) or leave as whole links. Pat dry with paper towel.

Make marinade & sauce

In a medium bowl combine Greek yogurt, tomato paste, Aleppo pepper, paprika, minced garlic, olive oil, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Reserve 3–4 tablespoons of the mixture to serve as a cooling sauce alongside finished sausage; use the remainder to lightly coat the sausage pieces.

Marinate briefly

Toss the shaped sausage patties or links in the marinade so they get an even light coating. Let sit at room temperature for 15–20 minutes (this seasons and slightly tenderizes — do not marinate much longer because yogurt and tomato can change texture of cured sausage).

Preheat grill or pan

Heat a grill or heavy cast-iron skillet over medium-high heat until very hot. Oil the grates or skillet lightly (use olive oil).

Grill sausage

Place the sausage patties or links on the hot grill or skillet. Cook 3–4 minutes per side for patties (until nicely charred and internal temperature reaches 70–75°C / 160–167°F) or 4–6 minutes per side for thicker links, turning to get even char marks. Baste once with a little reserved marinade or olive oil during cooking for gloss and flavor. Avoid overcooking — sucuk is cured and can become dry if cooked too long.

Make quick pickled pepper relish

While the sausage rests, combine the diced red bell pepper, green chili, finely diced red onion, white wine vinegar, sugar, 1/4 tsp salt and 1 tsp olive oil in a small bowl. Stir to combine and let sit for 8–10 minutes to soften and pickle slightly. Fold in chopped parsley just before serving.

Warm bread

Warm flatbread or pide on the grill for 30–60 seconds per side just until pliable and lightly charred; keep wrapped in a clean towel to stay warm.

Plate and finish

Arrange grilled spicy sausage on a platter or directly on warmed flatbreads. Spoon the reserved yogurt-tomato sauce over or serve on the side. Top sausages with the pickled pepper relish. Sprinkle sumac over the yogurt sauce and drizzle 1 tablespoon extra virgin olive oil over the platter. Serve with lemon wedges for squeezing.

Notes

Serve as a hot starter for 4 people. If using very salty sucuk, reduce added salt in the marinade. Leftover sausages can be cooled and stored refrigerated for up to 3 days.