Soujok
Price range: $10.00 through $20.00
All certificates available on request (halal, health, origin)
Lebanese soujok: fresh, slightly spicy beef sausage in natural casing, made in-house every day. Cook it slowly on the cool side, then add a little color over the coals, and it stays juicy.
What it is. Soujok (sujuk) is the Lebanese beef sausage. Ours is slightly spicy and made in-house every day: fresh and uncured, in natural casing.
Taste and texture. Juicy and beefy, with a natural casing that browns and snaps.
How to cook it. Charcoal, two-zone. Don’t prick them. Cook on the cool side for 8–10 minutes, turning, then 2–3 minutes over the coals for color, to 71 °C at the center. Serve with grilled tomatoes and bread.
Pack and storage. Arrives cold and vacuum-sealed, in 500 g or 1 kg packs. Keep them sealed in the fridge at 0–4 °C and use within 2 days of the packed date, or freeze them on the day of delivery (−18 °C, follow the use-by date on the label). Thaw in the fridge, never on the counter.
Where it comes from. Made in-house from our house-line beef, Grillsons Select, spiced and linked in Beirut, and packed the day it ships.
| Source | Grillsons Select |
|---|---|
| Chilled or frozen | Chilled |
| Sizes | 500 g · 1 kg |
| Price per kg | $20.00 / kg |
| How it is charged | On the real weight of your piece |
Cooking directions
How to cook it
Charcoal, two-zone: cook through on the cool side, then colour over the coals.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults and anyone with a weakened immune system: cook steak to at least 63 °C and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Method
Charcoal · two-zone
Time
10–13 min
Cook to
71 °C
Rest
1 min
Directions
- Don't prick them. Keep the juices in.
- Cool side first, 8–10 minutes, turning.
- Then over the coals, 2–3 minutes, for colour.
- Cook through to 71 °C at the centre.
- Serve with grilled tomatoes and bread.
🔥 Butcher’s tip
No grill? Start them in a pan with a splash of water, let it cook off, then brown them in their own fat.
Pairs well at the table