20% OFF Nema Finger Sujuk – Hot, wholesale case

Nema

Nema Finger Sujuk – Hot, Wholesale Case (12 x 1 lb)

12.0 lb

$216.60 $270.74 Save $54.14

In stock

Packaging type: Case (12 x 1 lb)

$18.05 Pack 1 lb (16 oz) $216.60 Case 12 x 1 lb $18.05 / pack

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Product details

Nema's finger sujuk is a dry beef sausage made with 100% beef and Mediterranean spices, shaped into short links that Nema designed for barbecues. The hot version has an extra kick of pepper.

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

Key features

  • Finger shape designed for barbecues
  • Hot spice level
  • Made with 100% beef (per Nema)
  • Wholesale case of 12
  • Keep refrigerated 35°F – 39°F (2°C – 4°C)

How to enjoy

  • Grill whole links at barbecues.
  • Slice and fry with eggs for breakfast.
  • Add to pizza or cook with beans.

Product details

Brand Nema
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 Beef, Seasoning Blend (Salt, Spices, Garlic Powder, Corn Syrup Solids, Dextrose, Paprika, Sodium Phosphates, Sodium Ascorbate, Paprika Extract, Sodium Nitrite, Spice Extractives), Garlic, Paprika, Starter Culture
Product code SJN07
UPC 881428002438
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.