Sujukhi
Sujukhi is a traditional Georgian dried sausage. It is made from beef or lamb and spices. The preparation process is lengthy and requires specific conditions.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Hog casings1 m
- Garlic3 cloves
- Cognac30 ml
Instructions
8 steps- 1
Grind the meat through a meat grinder with a coarse die or chop it very finely with a knife.
15 min
- 2
Add salt, sugar, utskho suneli, coriander, red pepper flakes, crushed garlic, and cognac. Mix well.
5 min
- 3
Refrigerate for 24 hours.
1440 min
- 4
Thoroughly wash and clean the hog casings.
30 min
- 5
Fill the hog casings with the prepared meat mixture.
30 min
- 6
Place the sausage on a gauze, cover with a board and place a weight on top. Leave in a cool place for 24 hours.
1440 min
- 7
Turn the sausage over, leave the weight on and leave for another 24 hours.
1440 min
- 8
Hang the sausage in a cool, dry place to dry for 15-20 days (at +1 - +5 degrees). If it is too cold and the sausage is not drying, we can bring it inside.
28800 min
Nutrition
1 serving ≈ 163 g
Nutrition values are estimates. - means data is unavailable.
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