Sucuk (soudjouk)

Instructions

1. Cut the fat into small cubes and mix it with the very cold ground meat.
2. In a bowl, mix the spices, salt, chilli paste and vinegar to a smooth paste.
3. Work the meat and fat into the spice mix by kneading for 5 minutes, until the mixture is sticky and well bound.
4. Shape into sausages about 3 cm in diameter and 25 cm long, wrap them tightly in cling film and seal the ends.
5. Prick the film to let out the air and refrigerate for 24 hours so the flavours settle.
6. To dry, hang the sausages in a cool, airy place (around 12 °C) for 2 to 3 weeks, until firm to the touch.
7. To serve, cut into thin slices and fry them dry in a pan for 2 minutes with eggs, or serve cold on bread.