Sucuk in Tomato and Pepper Sauce
Salami gives the dish a richer flavor and enough fat for the sauce to feel satisfying even without thickeners. Tomatoes and sweet pepper add juiciness and gently soften the heat. This is a strong skillet option when you need something quick, savory, and dense.
Slice the salami (400 g) into rounds, cut the onion (120 g) into half-rings, and slice the bell pepper (120 g) into strips. Dice the tomatoes (350 g) or pulse them roughly in a blender.
Lightly fry the salami (400 g) for 2-3 minutes in a dry skillet or in a little of its own rendered fat. Add the onion (120 g), bell pepper (120 g), olive oil (15 g), and cook for about 5 more minutes.
Add the tomatoes (350 g), paprika (2 g), salt (4 g), and black pepper (2 g), then stew everything for 12-15 minutes until the sauce thickens more. Serve the sucuk hot right after cooking.
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