20% OFF Cumhuriyet Beef Sujuk, wholesale case

Cumhuriyet

Cumhuriyet Beef Sujuk, Wholesale Case (12 x 1 lb)

12.0 lb

$210.90 $263.63 Save $52.73

In stock

Packaging type: Case (12 x 1 lb)

$17.58 Pack 1 lb (16 oz) $210.90 Case 12 x 1 lb $17.57 / pack

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Product details

Cumhuriyet Beef Sujuk is made with special spices and authentic production techniques (per Nema) — a dry beef sausage for the classic Turkish breakfast.

This listing is a wholesale case of 12 x 1 lb, suited to restaurants, cafés, markets, caterers and large households.

Key features

  • Traditional production techniques (per Nema)
  • Beef sujuk
  • Wholesale case of 12
  • Keep refrigerated 35°F – 39°F (2°C – 4°C)

How to enjoy

  • Slice and pan-fry until the edges crisp, then crack eggs over it for classic sucuklu yumurta.
  • Grill slices for breakfast plates, toasties and sandwiches.
  • Use as a topping for pide and pizza, or cook into beans and stews.

Product details

Brand Cumhuriyet
Category Deli Meat
Net weight / size 1 lb per unit
Case pack 12 x 1 lb
Packaging Box
Storage Keep refrigerated 35°F – 39°F (2°C – 4°C)
Shelf life 8 months
Ingredients See package label
Allergens See package label
Product code SJC01
UPC 881428003589
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Sucuklu Kuru Fasulye (Bean Stew with Sujuk)

Kuru fasulye is one of Turkey's best-loved home dishes, and a few pieces of sujuk make it richer and smokier. It's traditionally served over rice pilaf with pickles and ayran.

Serves: 4 | Prep: 15 min + overnight soak | Cook: about 1 hour

Ingredients

  • 2 cups dried white beans (cannellini or navy), soaked overnight
  • ½ ring of sujuk (about 8 oz), sliced into rounds
  • 1 onion, diced
  • 2 tbsp olive oil
  • 1 tbsp red pepper paste (biber salçası)
  • 1 tbsp tomato paste
  • 1 tsp salt
  • Hot water to cover

Instructions

  1. Drain the soaked beans.
  2. Heat the olive oil in a heavy pot and cook the onion until soft.
  3. Stir in the pepper paste and tomato paste and cook for a minute or two.
  4. Add the beans and the sujuk, then pour in enough hot water to cover by about an inch.
  5. Bring to a boil, then lower the heat and simmer gently for about 45 minutes, until the beans are tender. Add the salt near the end.

Tips

  • Soaking the beans overnight helps them cook evenly and faster.
  • For the old-fashioned way, bake it in a covered clay pot at 330°F (165°C) for about an hour.
  • Serve with rice pilaf, pickles (turşu) and ayran.

Recipe adapted from the traditional version by Yemek.com.