Özyörem Afyon Sucuk – 900 g

Afyon is to sucuk roughly what Melton Mowbray is to the pork pie, and a good Afyon sucuk is the reason Turkish families still bring it home by the suitcase. This 900g kangal from Özyörem is made from beef and beef fat with garlic, a blend of spices and salt, then left to ferment and mature naturally instead of being cooked.

A Proper Fermented Sausage

That last detail is what separates it from cheaper, heat-treated versions. Because the sausage is matured without any cooking step, the flavour has time to develop slowly. You get a gentle tang from the fermentation, a deep savoury note from the beef, and a garlic hit that builds as it fries. The texture is firm and dense when cold, then softens beautifully in a hot pan as the fat begins to melt.

If you have never tried Turkish sucuk before, think of it as a cousin of chorizo with less smoke and more garlic. The spice blend usually leans on cumin and red pepper, which gives the fat a warm, rusty colour that is half the pleasure of cooking it.

How to Cook Afyon Sucuk

Start by peeling away the outer casing, then cut the sausage into rounds roughly half a centimetre thick. There is no need for oil. Lay the slices in a cold frying pan, turn the heat to medium and let them sizzle for a minute or two on each side until the edges curl and crisp. Thicker slices stay juicy in the middle, thinner ones turn almost crunchy, so cut to suit your taste.

Sucuk and Eggs

The most famous way to eat it is sucuklu yumurta. Fry the slices as above, crack two or three eggs straight into the spiced fat and cover the pan until the whites set. Serve it in the pan with fresh bread, tomatoes, cucumber, olives and a glass of black tea. It is the weekend breakfast in countless Turkish homes, and it takes less than ten minutes.

More Ways to Use It

• Layer thin slices with kaşar cheese in a toasted sandwich for a classic Istanbul tost.
• Scatter it over pide dough or a homemade pizza before baking.
• Stir a handful of diced beef sucuk into white bean stew or a pot of rice for extra depth.
• Thread chunks onto skewers and cook them over charcoal at your next barbecue.

Storage and Serving Size

Keep the sausage in the fridge and follow the date shown on the pack. Once you have cut into it, wrap the open end tightly in cling film or foil so it does not dry out, and use it within a week or so. The 900g size suits larger households and anyone who cooks breakfast for a crowd, and it works out better value than buying several small packs.

Bringing Afyon Sucuk to Your Kitchen

Robin Food stocks a wide range of sucuk sausage from well-known Turkish producers, from mild finger styles to rich kangal rings like this one. If you are building a full breakfast spread, pair it with our Turkish white cheese, a jar of Gemlik olives and some Çaykur tea. Same-day delivery is available across much of London, with quick dispatch to the rest of the UK.

Please check the pack for full ingredients and allergen information before cooking.