How to make
Mix the 3 types of mince together (if grinding them yourself they need to have stayed in cool area overnight). Season with the salt, paprika, cumin, savory, saltpeter and grated nutmeg.
Leave to sit in fridge for several hours.
Clean the intestines well. String them on a special sausage tube. Tie the ends off.
Use a needle to poke holes in the stuffed sausages wherever there's air bubbles.
Hang the sujuk on a stick in a ventilated area, then roll out after 2-3 days with rolling pin.
They have a shelf life of 1-2 months.
