Tuesday, January 3, 2012

Sujuk Soup

Sajouk is a Middle Eastern sausage that tastes like a hybrid of the Spanish Chorizo and the Moroccan Merguez. It's very firm and dry and must be cooked. It's all beef and releases the most amazing smoky fat that tastes great with eggs or as I came to discover- Soup!

For some reason I was craving black eyed pea soup, I love the thick rich broth, the beans, kale and the layer of smokiness that anchors everything together. I didn't have black eyed peas but had cannelini and thought the sajouk would impart the perfect smoky/spicy flavour that this hearty soup pines for.

Given that this was a total experiment, I am utterly amazed at how delicious this turned out. If I ever publish a cook book this would definitely be featured. It's that good! Be ware- if you can't handle heat or spice this is NOT the soup for you.

3 links of sajouk (mild or medium spice), casing removed and cut into 1/2 inch moons
1 large spanish onion
4 cloves garlic smashed
1/2 tablespoon extra virgin olive oil
4 carrots peeled and cut into 1/2 inch rounds
2 stalks celery, sliced 1/2 inch thick
1 package kale, stems removed and leaves roughly ripped into large bite sized pieces
1/2 tablespoon smoked spanish paprika
1 bay leaf
1/4 cup wild rice
1 can cannellini or black eyed peas, drained
1 teaspoon salt
pepper to taste
1 quart chicken stock
1 cup water

Fry the sajouk in a large soup pan. The sajouk will brown and release fat. You want it a dark brown/charred colour. Cook evenly on both sides then remove from pan and reserve. Add olive oil and onions. Add a dash of salt and pepper. Cook on medium low heat for 5-8 minutes until the onions are soft and transluscent. Add the garlic and cook 3 minutes more. Add carrots and celery. Cook for 4 minutes. Add the wild rice and let all the ingredients mix well. Add the stock, water, paprika and bayleaf. Cook on med-low for 45 minutes. Stir every couple of minutes. Add the kale, salt and return the sausage. cook for 20 minutes.

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