SOUJOOKH (sue-juke)-Armenian spiced dried sausage Recipe
The end of october is the best time to make this sausage. It is savory and spicy and a real Armenian delicacy.
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Cooking tools:
- Mixing bowl
- Measuring cup
- Measuring spoon
- Refrigerator
- Cloth bag
- Wooden stick
- Butcher's twine
- Sewing needle
- Thread
- Rolling pin
- Aluminum foil
- Kitchen scale
- Garlic press
- Cutting board
- Chef's knife
- Sausage casing
Ingredients
- 10 lbs lean ground chuck (or undercut)
- 1/3 cup salt
- 1 (1 1/2 ounce) can curry powder
- 1 (1 1/2 ounce) can cloves
- 1 (1 1/2 ounce) can kimion
- 1/3 cup black pepper
- 2 teaspoons cinnamon
- 1/4 cup allspice
- 1/4 can paprika
- 2 cloves garlic, crushed
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