Updated: Apr 29, 2021
A friend asked me if I couldn't make one for Sucuk after all the seitan recipes recently. Sure, of course!
This delicious Turkish/Southeast European garlic sausage has been on my list for a long time. I loved it, when my former trainer Sahin brought some Sucuk flatbreads with him when he took us to tournaments.
Duration: approx. 2 hours (plus 1 night in the freezer for the fat and one in the refrigerator)
Makes 4 sucuk sausages
35g glutinous rice flour
15g tapioca starch
100g plant-based cream (for whipping, not cooking)
400g can of chickpeas including liquid
200g smoked tofu
50g onion roughly chopped
30g fresh garlic
25g soy sauce
5g apple cider vinegar
17g paprika powder
5g cayenne pepper
10g ground mustard
1g black pepper
15g yeast flakes/nooch
3g MSG (optional)
280g gluten powder / seitan fix
You can of course leave out the "fat" part, but I even thought about adding more of this for the optics and the texture. :D
I really like the look and texture that it gives the whole thing, but that's a matter of taste after all.
I mixed the rice flour with the tapioca starch and then stirred in the plant-based whipped cream. I opted for the whippable, as they are usually a little higher in fat and already contain a few stabilizers that help the fat not dissolve later during baking.
I then heated the mixture in a pot over a water bath while stirring constantly until a fairly firm dough came out, which could easily be brought into as rectangular a shape as possible. This was then allowed to harden overnight in the freezer.
The next day the block could be cut with a knife into nice, fine pieces of fat, which were then allowed to wait in the freezer to be used.
Then it's up to the sausage. For this, the chickpeas including the liquid, oil, tofu, water, soy sauce, apple cider vinegar (against the typical gluten taste that bothers many), onion and garlic are mixed to a very smooth mass.
Then all the spices are added. I also wanted to imitate the typical red color that sucuk mostly has in Germany, so I also added food coloring. Many sucuks in the supermarket also contain glutamate, which I also added for an even stronger taste. But of course you can leave that out if you have an intolerance.
Then the gluten powder is added and mixed for 2-3 minutes on the highest possible level. If your food processor cannot do this or you have concerns about your motor, mix the liquid mass with the gluten by hand, halve or third the dough and then put them into the machine one at a time.
Now the "fat" pieces are added. Halve your seitan and the pieces and put them directly frozen in the mixer, which can then work them into the dough for about 30-60 seconds.
Meanwhile, you can preheat your oven to 150°C.
When everything is mixed up, divide the seitan into four equally sized pieces and form sausages. Do not make them too thin and press everything together as tightly as possible so that no air is trapped, which then expands during baking and leaves holes in the dough.
Then wrap the sausages as tightly as possible in baking paper and then in some aluminum foil. The aluminum foil not only serves to keep the sausages in their shape, but also to ensure that as little moisture as possible escapes and the sausages do not get too dry. Then the sausages are baked for 70 minutes. Halfway through the process, you should flip them over. Then let the sausages cool completely in the foil overnight in the refrigerator. This step is very important for consistency. If you cut the sausages directly, the result will not be nearly as good.
The next day your sucuks should be wonderfully spicy and lightly marbled with the "fat". I recommend searing them and enjoying them like doner kebab in a flatbread or possibly topping pizzas with them.
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