Cooking sucuk properly on its own is a recipe too. Add no fat, cut it thick and do not rush: wait until the edges curl and the outside crisps. Fried quickly, sucuk stays soft inside.
Ingredients
For the pan
To serve alongside
Method
-
Slice
Cut the sucuk into slices 1 centimetre thick, slightly on the diagonal.
-
Heat the pan
Heat a non-stick pan or a sahan over a medium heat. Add no fat.
-
Fry
Add the slices, cook for 4 minutes, turn and fry for another 3.
-
Drain the fat
If there is too much fat, lift it off with kitchen paper.
-
Serve
Serve hot in the pan.
Tips
- Add no fat; sucuk browns in its own.
- Cut it thick, as thin slices dry out and become hard to chew.
- Wait until the edges curl, which is the sign that it is done.
Nutrition
320
kcal
16 g
Protein
28 g
Fat
2 g
Carbs
1 g
Sugar
Values are per serving and approximate.
Frequently Asked Questions
Do I need to add oil to the pan?
No. Sucuk releases its own fat in the pan and that is more than enough. Added fat makes the breakfast heavy.
Why cut it thick?
Thinly sliced sucuk dries out in the pan and becomes hard to chew. A centimetre is the right measure.
How do I know it is done?
When the edges curl and the surface crisps it is ready. Fried too quickly, sucuk stays soft inside.