Entree: Kyrgyzstan – Southern Culinary Region – Чучук ➤ Chuchuk (A fresh Kyrgyz sausage of spiced minced lamb and beef, typically boiled or grilled)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Additional 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 lb (454 g) ground beef
- 1 tbsp (15 g) coarse salt
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 6 cloves garlic, very finely minced (about 1 oz / 30 g)
- 1/2 cup (120 ml) cold water
- Natural sheep casings, soaked and rinsed, about 8–10 ft (2.5–3 m) total
- Butcher's twine for linking (optional)

Instructions

1. In a large bowl, combine ground lamb and beef with salt, ground coriander, cumin, black pepper, and minced garlic. Add cold water and mix thoroughly by hand until the mixture is cohesive and slightly sticky. Chill mixture at least 30 minutes to firm.
2. Fit a sausage stuffer or large funnel with prepared sheep casings and carefully fill casings with the meat mixture, avoiding air pockets. Twist into 6–8 links and tie ends with twine.
3. Refrigerate the filled chuchuk for 1–2 hours to let flavors rest. To cook, bring a large pot of water to a gentle simmer (not a rolling boil). Poach the sausages 15–20 minutes until internal temperature reaches 160°F (71°C).
4. For finishing and color, remove sausages from water and grill or pan-sear over medium-high heat 2–3 minutes per side until browned. Serve hot with fresh flatbread, raw onions, and pickles or as part of a communal meal.