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Soujouk Recipe - Best Soujouk Recipe

Recipe for soujouk. Soujouk is a dry, cured sausage. try this recipe to make the best soujouk dish. Soujouk is usually fried with eggs at breakfast. It contains lots of spice and garlic, and it takes several days to cure, so plan accordingly. It is best prepared during dry winter days because the summer heat can spoil the meat before it cures.

1 pound ground Beef
1 pound ground Lamb
2 teaspoons Salt
1 teaspoon Middle Eastern spice
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground nutmeg
4 cloves garlic, minced or pressed
1 pair knee high stockings with the foot section cut off and knotted (cheese cloth also works)

1. Mix all ingredients (except stockings) very well. Kneed mixture until smooth. Set aside for 1 hour. Then divide into two parts to make two large sausages.
2. On a flat surface, spread one stocking flat with the openings towards you.
3. Take a hand full of meat mixture and stuff it deep into the stocking. Press well to flatten.
4. Continue stuffing the stocking until full (leave enough stocking to tie the end off).
5. Before you tie the end, pat and press until well pressed and flat (about 1 inch thick and 3-4 inches wide). Tie the end of the stocking.
6. Repeat the stuffing procedure for the other half of the meat.
7. Place the two sausages on old newspaper in a well vented place. Place a flat board on top of them. Place a heavy object on top of the arrangement in order to press the sausages into form.
8. After 24 hours, remove weight and hang the sausages to dry in a cool, well ventilated area and away from pets.
9. After 4 days, the sausages are ready to eat. Reduce standing time in hot weather. Dry winter days are best for making this sausage.
10. To serve: Peel back stocking to expose the amount of sausage you wish to cook. Slice sausage crosswise into 1/2 inch thick slices.
11. In a frying pan, heat slices on medium heat (do not add oil). Slightly brown both sides.
12. Add eggs to the sausages (any egg style you like) and cook until done.

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  1. I mixed all ingredients with the stockings, what do I do now?

    1. According to the preparation steps, the stocking comes in the second step. So, you should remove the stocking from the mixture and follow the recipe please.

  2. Hi,

    A couple of questions:
    1. One of your ingredients is "1 teaspoon Middle Eastern spice." Do you have a preferred brand? If you mix your own, I'd love to see a recipe.
    2. During the four day hang, do you control the temperature or humidity? I know that salami can be made at home, but temp and moisture must be controlled for the mold cure to work right. Basically, I'm worried about the soujouk spoiling. Any thoughts?

    1. Recipe for Middle Eastern spice mix:


      2 teaspoons smoked paprika
      2 teaspoons ground cumin
      1 teaspoon freshly ground black pepper
      1 teaspoon ground coriander
      1/2 teaspoon ground cinnamon
      1/2 teaspoon ground nutmeg
      1/4 teaspoon ground cardamom
      1/4 teaspoon ground cloves


      Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a small bowl.

      To avoid soujouk spoiling:

      * After 4 days, the sausages are ready to eat.
      * Reduce standing time in hot weather. Dry winter days are best for making this sausage.

      Just follow the preparation steps, I hope every thing will be just fine.


  3. A Note on my previous comment: I found another soujouk recipe that's EXACTLY like yours.


    That other recipe includes a link to a home made "Middle Eastern" spice mix:


    I already have most of these ingredients and I plan to make this mix.

    One thing to consider, though: both your soujouk and the George Family recipe include ½ tsp each of cinnamon and nutmeg in the meat PLUS 1 tsp. mixed seasoning. The Middle Eastern mixed seasoning also has cinnamon and nutmeg. Is the flavor still balanced? Wouldn't the extra cinnamon and nutmeg in the sausage mix become overpowering?

    1. regarding your question:

      Wouldn't the extra cinnamon and nutmeg in the sausage mix become overpowering?

      You can remove the:

      1/2 teaspoon ground Cinnamon
      1/2 teaspoon ground nutmeg

      from the ingredients, and use only the 1 teaspoon Middle Eastern spice. There is no problem.


Thank you so much for taking the time to comment! Enjoy Middle Eastern and Lebanese Recipes! :)

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