Sucuk ekmek is one of Turkey’s most familiar snacks, sold everywhere from stadium gates to late-night street stalls. Slices of sucuk are grilled and tucked into toasted bread. The sausage crisps in its own fat, which the bread soaks up; that is the sandwich’s defining feature.
Arrange the coals so they provide medium heat without direct flames under the sucuk. Wait until the coals turn white before placing the sucuk slices on the grill.
Arrange the sucuk slices over the coals and cook for 4 minutes per side, turning them, until crisp in their own fat. Grill the long green pepper alongside them.
Split the roll and spread butter on the cut sides. Toast it near the edge of the grill for a few minutes, until the edges are lightly crisp.
Place the grilled sucuk slices, roasted pepper, and sliced tomato inside the toasted bread and serve hot.
Watch for dripping fat that could cause flare-ups while grilling the sucuk over hot coals; move the grill a little farther from the coals if needed. Allergens: wheat (gluten) and dairy (butter).
Geçen hafta sonu bahçede mangal yakmışken sucuk ekmeği ilk kez kendim denedim; korlar oldukça sıcak olduğu için dilimleri 4'er dakika yerine 3'er dakika çevirdim. Yine de içi güzel pişti ve ekmek sucuğun yağını fazlasıyla emdi.
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