Suđuka: Traditional Dry Sausage Rich in Flavor and Protein
Suđuka is a Balkan dry-cured sausage made from beef or mixed meats, seasoned with garlic, paprika, and cumin — famous for its deep flavor.
What Is Suđuka?
**Suđuka** is a traditional dry-cured sausage from the Balkans and Middle East. It’s typically made from beef, occasionally with a mix of lamb or veal, and seasoned with garlic, paprika, cumin, and pepper. The sausage is air-dried until firm, developing a rich, spicy aroma.
Nutrition (per 100 g)
- **Calories:** ~400 kcal
- **Protein:** ~25 g
- **Fat:** ~33 g
- **Carbohydrates:** ~1 g
- **Iron:** 2.5 mg
- **Sodium:** high (preserved meat)
Health Benefits
- **High in protein**, supporting muscle maintenance.
- Provides **iron and B vitamins**.
- Traditional preservation method using air-drying instead of artificial additives.
Possible Drawbacks
- **High in sodium and saturated fat**.
- Overconsumption may increase **cholesterol** or **blood pressure**.
- Should be eaten **in moderation** as part of a balanced diet.
Culinary Uses
- Commonly served as **cold cuts or in sandwiches**.
- Great addition to **omelets, stews, and grilled platters**.
- Can be lightly **fried to enhance aroma**.
Summary
Suđuka is a protein-rich, flavorful traditional sausage best enjoyed in small portions for its unique, spicy taste.
- 1. Sujuk
Suđuka: tradicionalna suha kobasica od goveđeg ili miješanog mesa, začinjena bijelim lukom, paprikom i kimom, poznata po bogatom, punom ukusu.