20% OFF Sahin Evlik Sujuk, wholesale case

Sahin

Sahin Evlik Sujuk, 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

"Evlik" sujuk refers to the home-style sujuk Turkish families traditionally prepared for the winter pantry. Sahin Evlik Sujuk is a dry beef sausage in that home-style tradition.

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

Key features

  • Home-style (evlik) sujuk
  • Beef sujuk
  • 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 Sahin
Category Deli Meat
Net weight / size 1 lb per unit
Case pack 12 x 1 lb
Packaging Box
Storage Keep refrigerated 35°F – 39°F (2°C – 4°C)
Shelf life 8 months
Ingredients See package label
Allergens See package label
Product code SJS02
UPC 881428003817
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.