How to Fry Sucuk in Its Own Fat: Should You Add Oil?

Sucuk is a fatty product, and its fat melts on its own in the pan. Arrange the slices in a single layer with space between them in a cold pan, then set the burner to medium. As the pan heats, the sucuk fat begins to melt, forming a thin layer of fat on the bottom, and the sucuk fries in it. Adding oil to the pan beforehand creates more fat than needed; the sucuk floats in it and turns out heavy on the plate. There is no need to add oil when using a nonstick or well-seasoned cast-iron pan.

Starting in a cold pan has a second benefit: texture. A slice placed in a hot pan shrinks suddenly on the surface; its edges curl upward, the center no longer touches the pan, and it browns unevenly. In a pan that heats gradually, the slice stays flat as the fat melts. To prevent curling even more, make two or three small notches with a knife at the edges of each slice. Cut the slices 4–5 millimeters thick; a very thin slice dries out and gets tough, while a thick slice stays cool inside as the outside browns.

Sucuk should be heated thoroughly before eating. The two sides of the slices should take on color, and the edges should curl slightly and glisten; this generally takes two or three minutes over medium heat. Sucuk left in the pan too long dries out, gets tough, and releases most of its fat. If too much fat collects in the pan, remove some with a spoon and set it aside; instead of discarding it, use it to cook potatoes or eggs. Do not use fat that has darkened in the pan, because burned spices taste bitter.

There is a set order for sucuk with eggs. First fry the sucuk and let it release its fat; lower the heat, remove excess fat if needed, then crack the eggs into that fat. If an egg is cracked into very hot fat, the white spreads into a lace-like pattern and its edges darken. Cook the tops of eggs cracked between the sucuk slices by covering the pan for a few seconds or spooning hot fat over them. Sprinkle salt over the eggs after turning off the burner; sucuk is already salty. For a crowded table, fry sucuk in batches and keep it warm in the oven.

Sucuk can also be cooked using methods other than a frying pan. On a wire rack in the oven, it browns at 200°C / 390°F for 8–10 minutes, with its fat dripping below. In an air fryer, 180°C / 355°F for 5–6 minutes is enough; clean the fat collected under the basket after each use. Fat dripping from sucuk on a grill can flare up, so do not leave the slices directly over the embers. Whichever method you choose, no added oil is needed because the sucuk already contains the fat it needs. Serve the cooked sucuk without letting it sit; as it cools, the fat solidifies on the plate.