20% OFF Nema Ring Beef Sujuk – Mild, 1 lb wholesale case

Nema

Nema Ring Beef Sujuk – Mild, 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

Sujuk (also spelled sucuk or soudjouk) is a dry, spiced beef sausage and a staple of the Turkish breakfast table. Nema's ring sujuk (mild) is made with beef and a traditional blend of spices including garlic and paprika. The mild version has all the garlicky, spiced flavor without the heat.

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

Key features

  • Classic horseshoe ring shape
  • Mild spice level — family friendly
  • Made with 100% beef (per Nema)
  • 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 Nema
Category Deli Meat
Net weight / size 1 lb per unit
Case pack 12 x 1 lb
Packaging Vacuum pack
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 SJN01
UPC 881428002094
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.