Özyörem Finger Sucuk Sausage – 500 g

A ring of kangal sucuk is lovely, but it is not always practical on a busy morning. Finger sucuk solves that problem. These straight, slim sausages from Özyörem come in a 500g pack and are easy to slice, portion and cook in minutes, with all the garlic and spice you would expect from a proper Turkish cured sausage.

Where the Name Comes From

In Turkish, parmak means finger, and parmak sucuk is named for its shape: long, thin and straight rather than bent into a horseshoe. The recipe follows the same tradition as the larger rings, with seasoned meat and fat packed into a casing and cured until firm. What changes is the convenience. A slimmer sausage gives you neat, even rounds when sliced, and smaller pieces cook more quickly and more evenly in the pan.

Many households keep both styles in the fridge. The kangal comes out for weekend breakfasts with the whole family, while the finger version is the one people grab for a quick sandwich, a packed lunch or a midweek dinner.

How Finger Sucuk Tastes

Like any good Turkish sausage, it is assertive rather than subtle. Expect a strong hit of garlic, the warmth of cumin and red pepper, and a savoury depth that develops during curing. When cold, the texture is firm and sliceable. Once it meets a hot pan, the fat begins to render and the edges crisp up, leaving the middle tender and juicy.

Easy Ways to Cook It

A Street Food Classic

The sucuk sandwich is sold from kiosks and corner cafés all over Turkey, usually wrapped in paper and eaten on the go, and it is simple to recreate at home.

1. Slice the sausage lengthways or into thin rounds and fry in a dry pan for a minute on each side.
2. Split a crusty roll or a piece of fresh bread and warm it in the same pan to soak up the spiced oil.
3. Add the sucuk with sliced tomato, a few rings of raw onion and a sprinkle of parsley.
4. For extra richness, lay a slice of kaşar cheese on top and let it melt for a moment before closing.

More Quick Ideas

• Fry with eggs for a fast sucuklu yumurta on a weekday morning.
• Dice and stir into pasta with tomato sauce and chilli flakes.
• Add to a traybake of potatoes, peppers and onions.
• Thread onto skewers for the barbecue with halloumi and cherry tomatoes.

Storage Tips

Keep the pack refrigerated and follow the date shown on the label. Once opened, wrap any unused sausage tightly and use within a few days. Remove the casing before cooking if you prefer a softer bite, or leave it on for slices that hold their shape on the grill.

Order Finger Sucuk Online

The 500g pack is good value for families and anyone who cooks with sucuk often. Robin Food delivers across the UK, with same-day delivery available in many London areas. For more choice, see our Kayseri sucuk, Afyon sucuk and sliced sucuk. Please read the pack for full ingredients and allergen information.