10% OFF Nema Kasap Sujuk, 1 lb

Nema

Nema Kasap Sujuk, 1 lb (16 oz)

1 lb

$17.58 $19.53 Save $1.95

In stock

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

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

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Product details

Kasap ("butcher-style") sujuk is a coarser, rustic style of Turkish beef sausage. Nema's version is made with beef, beef fat, garlic, cumin, cayenne and a traditional spice blend.

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

Key features

  • Butcher-style (kasap) recipe
  • Seasoned with garlic, cumin and cayenne
  • Made with beef (per Nema)
  • 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 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, Beef Fat, Seasoning (Salt, Spices, Corn Syrup Solids, Dextrose, Paprika, Sodium Phosphates, Garlic Powder, Sodium Ascorbate, Paprika Extract, Sodium Nitrite, Spice Extractives, FD&C Red #3), Water, Garlic, Isolated Soy Protein, Cayenne Pepper, Cumin
Allergens Soy
Product code SJN05
UPC 881428003459
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.