Efepaşa Paşam Kangal Turkish Sausage – 1 kg

When a Turkish family says they need sucuk for the weekend, this is usually what they mean: a full ring of kangal sucuk, hung in the fridge and sliced as needed. Efepaşa's Paşa ring weighs a generous 1kg and is made from beef and beef fat, seasoned with a spice blend, garlic and salt, then cured until firm and full of flavour.

Why the Ring Shape?

Kangal is the Turkish word for a coil or ring, and the horseshoe sucuk shape is more than tradition. Hanging a long sausage in a curve allows air to circulate evenly around it while it cures, which helps the meat dry at a steady pace and develop its characteristic tang. It also makes the sausage easy to hang in a larder or store flat in the fridge, and you can cut exactly as much as you need each time.

A 1kg ring is the size many Turkish households buy as a matter of course. It covers several family breakfasts, a couple of dinners and plenty of sandwiches, and works out better value than buying smaller packs more often.

The Flavour

Good Efepaşa sucuk is bold and savoury, with garlic coming through clearly and warm spices rounding it off. It is the kind of garlic sausage that fills the kitchen with its aroma the moment it hits the pan. The texture is dense and meaty when sliced cold, and the fat melts readily as it cooks, so the slices fry in their own spiced juices without any added oil.

How to Use a Whole Kangal Sucuk

1. Breakfast: slice into rounds, fry in a dry pan and add eggs for the classic sucuklu yumurta.
2. Toasties: layer thin slices with kaşar cheese in a sandwich press for a Turkish tost.
3. Stews: dice and add to white beans, chickpeas or a tomato and pepper sauce for depth.
4. Barbecue: cut into thick chunks, thread onto skewers and grill over charcoal until blistered.
5. Baking: scatter over pide or homemade pizza dough before it goes into the oven.

Cooking Tips

Peel the casing before slicing for a softer bite. Slice on a slight angle for larger rounds that look good on the plate. Keep the heat moderate, as sucuk can catch quickly once the fat has rendered. If you are cooking for a crowd, the oven works well too: spread the slices on a lined tray and bake at a high heat for around eight minutes, turning once, until the edges are crisp and the fat has run.

Storage and Allergens

Keep refrigerated and use by the date on the pack. Once cut, cover the exposed end with cling film to stop it drying out and use within about a week. Please read the label for the full ingredient list, including any stabilisers or preservatives, and allergen advice.

Order Kangal Sucuk From Robin Food

Robin Food delivers Turkish deli favourites across the UK, with same-day delivery available in many parts of London. Complete your order with Turkish white cheese, kashkaval cheese for toasties and a bag of Çaykur Tiryaki tea for the full Turkish breakfast experience.