Today, I want to talk about how to make 5 favourite charcuteries at home 🤓 We already made delicious halloumi and pistachio sucuk, sausages with curry and Turkish pastrami, two different cheeses without fermentation and today I want to make a homemade smoked Turkey for the first time on the channel! 😍 They are all cost efficient, without ant additives and much tastier than the ones you buy!

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Refika’s Sucuk Recipe, [ Ссылка ]

0,5 kg ground meat (~1 lb.)
5 cloves of garlic, peeled
1 tablespoon chilli pepper (not spicy)
1 teaspoon hot chili pepper
½ teaspoon peppercorn
1 tablespoon cumin
1 teaspoon salt
a pinch of cinnamon
a pinch of allspice
a pinch of coriander seeds
2 tablespoons olive oil
50 gr halloumi cheese(~1,8 oz)
1 handful pistachio (50 gr , ~1,8 oz)
1 handful walnut (50 gr walnut, ~1,8 oz)
a teaspoon butter to cook

- First, we are going to prepare delicious spice mix of sucuk; for that, in a mortar put 5 cloves of garlic, 1/2 teaspoon peppercorn, a pinch of coriander seeds and 1 teaspoon salt. Then smash them with pestle and make a puree.
- After you have a sandy mix add 1 tablespoon of cumin, a pinch of cinnamon, a pinch of allspice, 1 tablespoon of chili pepper which is not spicy, 1 teaspoon hot chili pepper and 2 tablespoons of olive oil. Mix them well. Add the paste to 0,5 kg ground meat and knead very well about 10-13 minutes. Meat should have around %25-30 fat. If you are going to use pork or lamb, keep that in mind.
- After kneading, rest the mixture in room temperature for 4 hours and then 2-3 days in the refrigerator. The reason we are doing that to infuse all of the spices to the meat.
- Divide rested mixture into 4 pieces. Take one piece and give it a sausage shape roughly. Firmly roll with plastic film and twist the both ends.
- For the second and third piece, dice 50 gr of halloumi cheese, roughly chop 1 handful of pistachio and mix them with meat. Roll them into plastic film same as the first one.
- Fort the last one chop 1 handful of walnuts (50 gr) and roll it like you do for the previous ones.
- Rest them in the refrigerator for 2 more days and later put them in the the freezer. After they are frozen you can eat anytime you want. They can stay fresh in the freezer for 6 months.
It is important to note that when you want to eat, unwrap the plastic film and slice them around 0,5 cm (0,2 in.)
- Also put a thin pan on medium heat and add a teaspoon of butter. When butter melted place sucuk slices into the pan and cook each side until you have golden brown, thin crisp which will take around 30-40 seconds.
After that dip your bread to pan and eat it with all buttery and flavorful sucuk! You can eat your sucuk with sunny side up eggs or menemen which we made a couple of weeks before. You can enjoy your sucuk with beans as well.

Plain chicken sausage, [ Ссылка ]

500 gr chicken thighs and breasts (~1,1 lb, preferably skin on, alternatively, you can use beef, pork or lamb)
1 teaspoon butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (up to 1 teaspoon to your taste)
2 pinches of baking soda

• Place in 500gr chicken in your food processor. Add the butter if you are using skinless chicken meat.
• Add the salt, black pepper, and baking soda. Baking soda is essential for the homogenized foamy texture.
• Pulse until the mixture becomes a paste.
• For the plain sausage, divide the paste into 4 pieces for large sausages or 12 for small ones, or you can make any size you want.
• For the sausage with cured meat, add the cured meat to the food processor and pulse the mixture.
• For the sausage with curry powder, mix the curry powder and the olive oil. Let it sit for 20 minutes. Then add it to the paste and give it a good mix.
• Cut a piece of baking paper around 20x 40 cm (~8x16 in).
• Wet the baking paper lengthwise and your fingers.
• Place the paste on top of it.
• Wrap tightly and twist both ends in opposite directions to compress the sausage for the perfect shape.
• Let the sausages sit for half an hour in the refrigerator for a smoother texture.
• Then place the sausages in boiling water and boil 8 minutes for large ones and 6 minutes for the small ones.
• Take them out and unwrap them. You can freeze them when they are at room temperature and defrost whenever you want one.

Rest of the recipe is pinned on the comments section ⬇️⬇️

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