Özyörem Kayseri Kangal Sucuk – 450 g

Kayseri sits in the heart of Anatolia and has a long history of curing meat, which is why so many Turks consider Kayseri sucuk the benchmark for the style. This 450g ring from Özyörem's gourmet range is a firm, deeply seasoned sausage with a bold garlic aroma and the slightly tangy depth that only slow curing can give.

What Sets Kayseri Apart

The city is famous for two cured meats: pastırma and sucuk. Both depend on the same dry, continental climate that lets meat mature slowly without spoiling, and both rely on a confident hand with spices. Sucuk from this region tends to be generously flavoured, with garlic, cumin and red pepper doing most of the work. It is not shy, and that is exactly what its fans love about it.

Özyörem's gourmet series is aimed at people who want a richer, more characterful sausage for the breakfast table, and it stays true to that regional style. It comes as a classic kangal sucuk, the horseshoe-shaped ring you will see hanging in delicatessens all over Turkey.

Common Questions

How should I slice it?

Remove the casing first, then cut diagonally into slices about the thickness of a pound coin. Thinner slices crisp up quickly and are perfect for sandwiches, while slightly thicker ones stay juicy and work well with eggs.

Do I need oil to cook it?

No. Place the slices in a dry pan over medium heat. The fat renders out within a minute and the sucuk fries in its own spiced oil, turning a deep red as it goes.

What is the best way to eat it?

For most Turkish families the answer is sucuklu yumurta, or sucuk with eggs. Fry the slices until they curl at the edges, break two eggs over the top, cover with a lid and cook until the whites set. Bring the pan straight to the table with warm bread for dipping into the orange oil.

Can I use it in other dishes?

Yes, and it is worth experimenting. Add diced sucuk to white bean stew, scatter it over homemade pide, tuck it into a toasted sandwich with kaşar cheese or grill it on skewers with peppers and onions at a barbecue.

The Centrepiece of the Breakfast Table

A proper Turkish breakfast is all about variety: white cheese, olives, tomatoes, cucumber, honey, jam, fresh bread and endless glasses of tea. Sucuk is the warm, savoury element that ties the spread together, and a ring of Kayseri sucuk in the fridge means a special weekend breakfast is never far away.

Storage

Keep refrigerated and use by the date on the pack. Once opened, wrap the cut end well to stop it drying out and use within about a week.

Buy Kayseri Sucuk From Robin Food

We deliver across the UK, with same-day delivery available in many parts of London. Pair your Kayseri sucuk with our Turkish white cheese, Gemlik olives and Altınbaş tea for a complete breakfast table. Please check the pack for full ingredients and allergens.