Joujookh (Spiced Armenian Sausages) is a traditional Armenian recipe for a classic dish of spiced minced beef that's air-dried in bags before being further air dried and then frozen before use. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Spiced Armenian Sausages (Joujookh).
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Traditionally these sausages are made in cloth bags measuring about 25 x 35cm. You could sew your own from muslin or cheesecloth or you could use commercial casings. The sausages are semi sun dried and then cut before hanging and storing. The name is also transliterated as sujuk.
Combine all the spices in a bowl and mix well to blend. In a separate bowl, add the meat. Sprinkle the spices over the top of the meat then mix thoroughly. Knead the meat until completely blended then cover and refrigerate over night to marinate. The following morning knead once more and adjust the spicing to taste. Return the bowl to the refrigerator and leave over night.
The following day, divide the meat in half and use to fill two cloth bags measuring 25 x 35cm. Now take to sticks or skewers (about 30cm long). Place one at the open end of each bag then wrap the cloth firmly around the stick until completely covered then sew securely in place. Use a rolling pin to spread the meat evenly inside each bag, ensuring the mixture reaches the corners. Now tie string loops to the projecting ends of the sticks and use to hang the parcels out in cold, dry, sunny weather.
Bring the bags in at sundown and refrigerate over night then put back outside in the morning. Repeat the drying process for 2 weeks. After this time cut the bags away from the meat inside then divide the meat into equal quarters. Thread a string through each piece and use to hang outside, uncovered, every day for one more week (again, bring in and refrigerate over nigh). At the end of this time wrap each piece of meat in aluminium foil and either refrigerate or freeze until needed.
You can, if you wish, stuff the meat into casings for hanging.
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