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    Turkish Breakfast: Suçuk and Eggs
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    Turkish Breakfast: Suçuk and Eggs

    Merhaba! I’ve been making breakfast and dinners with this fermented beef sausage known as Suçuk… great flavor and spices. How else should I prepare it, improve the flavor? What other foods can I pair with the sausage, use the meat for, what other ways is it eaten in Turkey? I’m from the United States, Texas.

    Thank you all so much, opinions are appreciated.

    https://www.reddit.com/gallery/1oerrsr

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    22 Comments

    2. Skyhun1912 on

      Add a small amount of water to the pan, but don’t add any oil. The “sucuk” will steam and release its own oil. Don’t omelet the eggs; cook them sunny-side up. (Break the egg over the “sucuk”.)

      https://preview.redd.it/bth83m0ro0xf1.jpeg?width=650&format=pjpg&auto=webp&s=9cba015cc07226c36d8c3588969cb33822390b0e

      If you like it spicy, you can sprinkle some “pul biber” flakes on top.

      [https://cdn.akakce.com/bagdat/bagdat-baharat-1000-gr_10-z.jpg](https://cdn.akakce.com/bagdat/bagdat-baharat-1000-gr_10-z.jpg)

      (This is granulated chili pepper.)

    6. crasscrackbandit on

      I got heartache by just looking at the photos.

      We as a nation suck at charcuterie items, most sucuk is full of fat and mechanically separated meat stuff.

      I haven’t had proper, og sucuk in a very long time.

    7. fulltime-sagittarius on

      I make menemen with sucuk as well. Cut the sucuk slices into fours, chop some tomato and green Italian peppers fine. Cook the pepper and sucuk first then add the tomato and press on them with the spoon once they’re soft so there are more like tomato puree then solid pieces, at last add the scrambled eggs and stir while cooking. You can add some melting cheese to it like mozarella or kashkaval cheese at last and voila, you have sucuk menemen.

    8. EdgeofAss on

      Look up for sulu sucuk and while cooking sucuk slices add little bit of water for avoiding burn slices.

    10. eleventh_hour_11 on

      I personally don’t like sucuk but people make “toast” with it. (Quotes because it has a slightly different meaning in Turkish, it’s more like grilled cheese.)

      So, sucuk + any kind of (usually melting) cheese + tomato, inbetween two slices of bread. Cook throughly on both sides while pressing on it. You can add pickles as well. Google “tost”, “sucuklu tost” or “sucuklu ayvalık tostu” for images.

      Google “karışık sandviç” for a similar thing that’s more like a sandwich than grilled cheese, and also includes other types of meat (such as sausages).

    12. jiipai on

      the most common way to eat is with eggs or in a toast. so you put some cheese slices (cheddar cheese is fine) and thin layers of sucuk between two bread slices and put it to the toaster. toasters in usa and turkey are different though. we apply pressure to our toasters and the slices get squeezed etc, so im not sure how you can handle that.

    13. chrstianelson on

      If I’m doing an omelette, I prefer to cut sucuk into little cubes. Provides a more homogeneous texture and there’s some in every bite.

      Actually cutting it into little cubes is a good idea no matter how you cook the eggs, though my favourite is scrambled.

      Just make sure to leave the egg a little “wet” or a little undone. Because you will want to dip your bread in that rich, decadent gooey gold.

      And I wouldn’t take that one commenter’s suggestion of not putting any oil but adding water instead. I can think of little else that’s more disgusting than boiled/steamed sucuk. You want them seared and brown. Not watered up.

      Also supermarket sucuk like these aren’t actually sucuk but “sucuk-like product”. They don’t have a lot of fat in them.

      Even if it did or even if you used a proper fresh sucuk with lots of fat, adding a tablespoon of butter just makes everything better. You then take some nice soft bread and dip it in the oil, egg mixture… heaven.

    14. Kaamos_666 on

      It’s a processed food in the end with high sodium content and saturated animal fat. Don’t eat it too often

    15. Sinirmanga on

      For the love of god, change your pan. I don’t think it is suitable for frying eggs.

      Try tomato sauce + sucuk. Fry sucuk first. For the best result, try to find Mutti tomato sauce. Add some paprika.

    16. iwantback on

      I also like it with diced tomatoes, tomato paste and/or passata, plus diced green peppers (no need for extra oil as sucuk is fatty enough). I cook it with the lid on, stirring occasionally. I usually make it this way alongside my sunny-side-up eggs and serve it straight in the pan, so everyone can dip their bread right into it.

      This might sound a bit like a perversion, but—
      I quite like “fake mantı” (yalancı mantı): conchiglioni-style pasta with minced meat, topped with garlicky yogurt and a drizzle of boiling hot butter infused with red chili flakes. I sometimes swap the mince for diced sucuk—it’s delicious.
      Another grill classic: slice the sucuk halfway lengthwise, score the cut side a little, and cook it on the grill. Then press the inside of a bun against it to let it soak up some of that flavorful fat. Serve it in the bun with sliced onions (and tomatoes if you’d like)—that’s sucuk ekmek (“sucuk bread”)

    17. the_lule on

      Cook them on low heat, if they are high quality they will have their own fat/oil to release. On high heat they burn instead of cooking. Your photos look good enough, only thing to improve might be finding the best sucuk with nice amount of fat and spices (and real meat). But it is hard to do for you, if the one you shared is good enough go for it. About cooking: If you are going to eat sucuk with eggs, cook the sucuk first without adding any butter. Then add butter, melt it and add your eggs. Thanks for being open minded about food because sucuk looks like sausages to most people but for me it is on a different league and they are not interchangable.

    19. undue_burden on

      You can grill it and serve inside of a bread. That raw taste is better for me. (Raw means without egg or anything else)