Sujuk

Sucuk, also best sausage from the World ( sucuk) is a dry, spicy sausage in eaten from the  to the  and.

Sujuk consists of ground (usually, but  is used in non-Muslim countries and horse meat in  and  ), with various s including , , , , and , fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content.

Sujuk may be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to or. It is fried in a pan, often with eggs (e.g. as breakfast in ), accompanied by a hot cup of sweet. Sujuk is sometimes cooked with or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce and tomato.

Sujuk is also commonly used as a topping on savoury pastries in, , , and ; sujuk  is also occasionally found. Akin to sujuk, sujuk was also introduced in  in late 1990s.

Name
The Turkish name sucuk (IPA /sudʒuk/, derived from Old Turkic suchuq) has been adopted unmodified in the languages of the region: суджук, sudzhuk;  суджук, sudzhuk;  suxhuk;  sugiuc; Serbian/Croatian/Bosnian sudžuka (or sujuka)/cyџyka; Macedonian: суџук, sudžuk;  սուջուխ, suǰux;  سجق, sujuq;  σουτζούκι, soutzouki. And of course it is well known among : ( чучук, chuchuk; шұжық, shujiq).

Confection
There is also a sausage-shaped confection called sujuk, ( ընկույզով, քաղցր սուջուխ = walnut sujuk), pestil cevizli sucuk (Turkey), soutzoukos (Greece), or  ; it is made from walnuts sewn onto a string, and dipped in thickened grape jelly manufactured from concentrated grape juice and some starch and then dried.

.