# data[].attributes.body
If you don’t live in Turkey, you may be able to find ‘sucuk’ at Middle Eastern and Greek grocers. You can also find it on websites selling Turkish foods and ingredients.

# data[].attributes.body
The second place ‘sucuk’ really shines is when cooked on the grill. Slice it, skewer it, grind it up and make meatballs out of it. However you decide to cook it on the grill, the result is out of this world.

Grilling ‘sucuk’ allows the fat to drip away leaving you with flavorful and fairly low-fat grilled sausages. Grilled ‘sucuk’ is often sandwiched between chunks of white bread or wrapped in flour tortilla-like ‘lavash’ bread.Grillers often gather around the fire with chunks of bread in hand to take pieces of sizzling ‘sucuk’ right off the grill. For this reason, many Turkish ‘mangal’ (mahn-GAHL’), or barbecue parties often take place on foot!

# data[].attributes.body
One of the best places to enjoy ‘sucuk’ is along with a traditional Turkish breakfast. Slices of ‘sucuk’ are usually pan fried with no additional butter or oil and served along with Turkish cheeses, fresh white bread, black olives, honey, fruit preserves and brewed black tea.

‘Sucuklu yumurta’ (soo-JOOK’-loo yoo-MUR’-tah), or ‘sucuk’ and eggs’ is another way to serve this spicy sausage at breakfast. Slices of ‘sucuk’ are fried in a small, single-portion copper skillet called a ‘sahan’ (sah-HAHN’).

Once the ‘sucuk’ is crispy and has released enough fat, the eggs are broken on top. The egg yolks are often left runny to allow for dipping crusts of bread in the mixture.

# data[].attributes.body
Turkish ‘sucuk’ is usually made with ground beef.‘Sucuk’ is known for being spicy. It’s flavored with salt, black and red pepper, garlic, cumin, sumac and other common Turkish spices . You can find ‘sucuk’ with nearly no spice at all to very fiery varieties that will bring tears to your eyes.

The traditional way to prepare ‘sucuk’ is to grind the meat several times then knead it for a long time with the spices. It’s then fed it into natural or plastic sausage casings and left to dry for several weeks.

The salt and spices preserve the meat during the drying and fermentation process, leaving a hard, dry and flavorful sausage with a high fat content that’s ideal for frying and grilling.