Sucuk ekmek is Turkey's most familiar street snack, made by grilling sliced Turkish sausage until crisp and tucking it inside toasted bread — as common outside football stadiums as it is on late-night streets. The sausage crisping in its own fat and the bread soaking it up is what defines the dish.
Prepare the coals so there's no open flame directly under the sausage and the heat stays medium. Wait until the coals turn white-grey before placing the sausage slices on the grill.
Lay the sausage slices over the coals and cook, flipping every 4 minutes on each side, until crisp in their own fat. Grill the long green peppers alongside on the same grill.
Split the loaf lengthwise, spread butter on the inside, and toast it a few minutes at the edge of the grill until the edges turn lightly crisp.
Layer the grilled sausage, roasted peppers and sliced tomato inside the toasted bread and serve hot.
Watch that the sausage fat doesn't drip onto open flame while grilling; move the grill a little further from the coals if it flares up. Allergens: contains wheat (gluten) and dairy (butter).
If you want to freeze it ahead, slice the sausage and bag it raw; freezing before cooking won't dry the meat out. You can grill it straight from thawed.
Admin DadaGastro · verified in test kitchenGeçen 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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