Succulent and intensely spiced, sujuk is the Turkish sausage that loves a hot grill. Scoring the casing lets the fat and fenugreek-laced meat sizzle against the grates while tomatoes, peppers, and onions char alongside for a smoky, peppery platter.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 sausages with grilled vegetables
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 40 gFat
- 14 gSaturated Fat
- 8 gCarbs
- 2 gFiber
- 3 gSugar
- 23 gProtein
- 920 mgSodium
- 450 mgPotassium
- 35 mgCalcium
- 2.8 mgIron
- 28 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the sausage
- 4 sujuk sausages (about 1.5 lb / 680 g), preferably with natural casing
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp Aleppo pepper, plus more to finish
For the vegetables and serving
- 2 ripe tomatoes, halved
- 2 green bell peppers, halved and seeded
- 1 large red onion, cut into 1-inch wedges
- 1 tsp ground sumac
- Warm flatbread, for serving
Directions
- Score each sausage casing lengthwise with a sharp knife, cutting just deep enough to expose the spiced meat while keeping the sausage intact in a hinge.
- Brush the sausages all over with olive oil, then rub the ground cumin into the slits so the spice adheres to the meat.
- Preheat a charcoal or gas grill to medium-high heat, about 400°F (200°C, gas medium).
- Lay the sausages cut-side down on the grates along with the tomatoes, peppers, and onion wedges. Close the lid and grill for 8-10 minutes, turning the sausages every 2 minutes so they char evenly and the cuts open into crispy wings.
- Move the vegetables to cooler parts of the grill after 4-6 minutes, turning once, until they are blistered and tender with light char marks.
- Transfer everything to a cutting board and let the sausages rest for 2 minutes so the juices settle back into the meat.
- Slice each sausage diagonally into thick coins and arrange on a platter with the grilled vegetables.
- Dust generously with Aleppo pepper and sumac, then serve immediately with warm flatbread for scooping up the rendered spiced fat.
Cook’s Notes
- Authentic Turkish sujuk, made with ground beef and fenugreek, delivers the signature deep, peppery flavor; merguez is the closest substitute if you can't find it.
- Score the casing deeply enough that the spiced meat opens like a book on the grill, but not so deep that the sausage splits apart entirely.
- Keep the grill at medium-high, not screaming hot, so the fenugreek and paprika don't scorch before the interior renders through.
- Use a cast iron grill pan indoors over high heat if outdoor grilling isn't possible; press the sausages flat for better contact.
- Always let the sausages rest briefly before slicing so the juices don't run out onto the board.
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