10% OFF Nema Ring Beef Sujuk – Hot, 1 lb

Nema

Nema Ring Beef Sujuk – Hot, 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

Sujuk (also spelled sucuk or soudjouk) is a dry, spiced beef sausage and a staple of the Turkish breakfast table. Nema's ring sujuk (hot) is made with beef and a traditional blend of spices including garlic and paprika. The hot version adds an extra kick of pepper for spice lovers.

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

Key features

  • Classic horseshoe ring shape
  • Hot spice level
  • Made with 100% 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, Spices, Salt, Soy Protein Isolate, Dextrose, Sodium Phosphates, Sodium Nitrate, Ascorbic Acid, Lactic Acid Starter Culture, Sodium Nitrite
Allergens Soy
Product code SJN02
UPC 881428002087
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.