10% OFF Nema Finger Sujuk – Mild, 1 lb

Nema

Nema Finger Sujuk – Mild, 1 lb (16 oz)

1 lb

$18.05 $20.06 Save $2.01

In stock

Packaging type: Pack (1 lb (16 oz))

$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 including garlic, paprika and cumin, shaped into short links that are easy to grill. Mild spice level.

Sold as a single unit: 1 lb (16 oz).

Key features

  • Finger shape — easy to grill
  • Mild spice level
  • Made with 100% beef (per Nema)
  • 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 (16 oz)
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, Cumin, Starter Culture
Product code SJN08
UPC 881428002445
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Sucuklu Yumurta (Sujuk & Eggs)

The classic Turkish Sunday breakfast. Sujuk is fried until it releases its spiced fat, then eggs are cooked right in it, all in one small pan (sahan) that goes straight to the table.

Serves: 2 | Prep: 5 min | Cook: 8 min

Ingredients

  • 3½ oz (100 g) sujuk, thinly sliced
  • 2 large eggs
  • ½ tbsp butter
  • ¼ tsp salt
  • Optional: pinch of red pepper flakes (pul biber)

Instructions

  1. Melt the butter in a small frying pan over medium heat and lay the sujuk slices in a single layer, leaving a little space between them.
  2. Cook, turning once or twice, until the slices are lightly browned and have released their red, spiced oil.
  3. Crack the eggs into the middle of the pan, keeping the yolks whole.
  4. Lower the heat, nudge the whites around the sujuk and cook just until the whites turn opaque. Sprinkle with salt and serve right away.

Tips

  • In a non-stick pan you can skip the butter; the sujuk gives off enough fat.
  • Keep the yolks runny and mop them up with fresh bread or simit.
  • Serve with white cheese, olives, tomatoes, cucumbers and a glass of Turkish tea for a full kahvaltı.

Recipe adapted from the traditional version by Yemek.com.