Sujuk

Sujuk is a dry, spiced, fermented sausage found across Turkish, Middle Eastern, Balkan, Central Asian and Caucasian cuisines, traditionally made from beef, though lamb or a mix of meats is also used, seasoned heavily with garlic, cumin and red pepper and formed into a flattened, crescent shaped link before air drying. The finished sausage has a firm, dense texture and a dark red color from its spicing, and is eaten sliced on its own, fried with eggs, or added to stews and sandwiches. Variants of the same dried sausage are known under closely related names, including sudzhuk and soujouk, across the wider region where it is made.