Sujuk (Sausage) Spice

Sojok spice is the blend used across the Middle East to season sausage. It is bold and warm, with black pepper and cumin leading and a red cast from the paprika, and it smells more like a butcher's counter than like a curry powder.

Black pepper gives a pungent, slightly spicy taste, cumin a warm earthy flavour with hints of sweetness and bitterness, paprika a mild smokiness and vibrant red colour, and coriander a slightly sweet, citrusy note. Cloves add warm, sweet, slightly bitter spice, nutmeg a sweet nuttiness with a hint of bitterness, cinnamon a sweet warmth, and cardamom a floral, slightly sweet note with hints of citrus and mint.

How to use it

It is made for homemade sausage, and it also adds depth to meatballs and meatloaf or a different twist to scrambled eggs and roasted vegetables. Use around two tablespoons per kilo of minced meat. The technique tip: mix the spice with a little cold water into a paste before working it through the meat, and keep the meat and the bowl cold. A paste distributes far more evenly than dry powder, and cold fat stays in suspension instead of smearing, which is what gives sujuk its firm, sliceable texture.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

sujuk, sucuk, soujouk, turkish sausage spice, سجوق