Cooking with Albanian Salami, Sujuk
Did you know that there is a day dedicated to Salami? September 7th is National Salami Day - so it must be good, right?
Albanian Salami is known as Sujuk (Suxhuk in some areas) and is a popular dry, spicy sausage eaten throughout the Balkans. Sausage casing is stuffed with ground meet (normally beef in Albania) along with various spices such as cumin, sumac, garlic, paprika and salt and then allowed to dry for several weeks.
I use the salami in many recipes, often I add it to various recipes that involve using up left overs, egg bakes and pasta dishes are my personal favourites. You can eat the salami raw but I prefer it cooked. Cooking the salami is very simple as all that is needed is a quick fry in a small pan with a little oil – the smell is amazing due to the mix of spices. These spices also mean it is a great side to most meze meals or with chicken.
I love seeing it hanging up in nearly all butchers windows where ever you go in Albania and surprisingly tasting slightly different from maker to maker. If you’re buying some while in Albania don’t be afraid to try a little first, it’s great to sample and the butchers will love to let you too!
If you want to buy some outside Albania most Turkish or Mediterranean shops in the UK sell a Kosovo original Sujuk however you can also buy it online for home delivery. I recommend a family run business called Musa’s, be sure to check them out.
Did you know that there is a day dedicated to Salami? September 7th is National Salami Day – so it must be good, right?
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