10% OFF Nema Stick Beef Sujuk – Hot, 10 oz

Nema

Nema Stick Beef Sujuk – Hot, 10 oz

10 oz

$10.98 $12.20 Save $1.22

In stock

Packaging type: Pack (10 oz)

$10.98 Pack 10 oz $153.75 Case 14 x 10 oz $10.98 / pack

Subscribe and save

Auto-renews, skip or cancel anytime. View subscription policy

  • ✓ 100% Halal Certified
  • 🚚 Free Shipping $99+
  • 🌿 Fresh Quality Products
  • 🔒 Secure Checkout

Product details

Nema's stick sujuk is a straight dry beef sausage made with 100% beef and spices — easy to slice evenly. The hot version has added heat. Nema notes it is a traditional Turkish breakfast item that also works on pizza or with beans.

Sold as a single unit: 10 oz.

Key features

  • Straight stick shape — easy, even slicing
  • 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 10 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 SJN09
UPC 881428000137
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.