Soujok (سجق) — Lebanese Spiced Beef Sausage Sautéed with Lemon

• 400 gSoujok sausage (beef) (sliced into 6 mm rounds)
• 10 mlOlive oil (about 2 tsp)
• 12 gGarlic (about 4 cloves, finely sliced)
• 150 gTomato (1 medium, diced)
• 120 gRed bell pepper (1 small, thinly sliced)
• 30 mlLemon juice (freshly squeezed)
• 30 mlWater (to loosen the pan sauce)
• 1 tspAleppo pepper (for mild heat and fruitiness)
• 0.5 tspGround cumin (optional, boosts warmth)
• 10 gFresh parsley (finely chopped)

Instructions

1. 1

   Slice the soujok into even 6 mm rounds so they brown at the same rate. Pat the slices lightly with a paper towel; this helps reduce splattering and improves caramelization.

2. 2

   Heat a large skillet over medium heat for 2 minutes, then add the olive oil. Add the soujok in a single layer and cook for 3 minutes, letting the fat render and the edges begin to crisp.

3. 3

   Flip the sausage slices and cook 2 more minutes until browned on the second side. If the pan looks dry, keep the heat steady rather than adding more oil; the sausage will continue to render.

4. 4

   Add the sliced garlic and stir for 30 seconds, just until fragrant. Immediately add the bell pepper and diced tomato; this prevents the garlic from scorching in the hot rendered fat.

5. 5

   Stir in the Aleppo pepper and cumin, coating the sausage and vegetables evenly. Cook for 3 minutes until the peppers soften slightly and the tomatoes begin to break down into a glossy sauce.

6. 6

   Add the water and scrape the skillet to dissolve the browned bits into the sauce. Simmer for 1 minute so the mixture looks saucy but not watery, then turn off the heat.

7. 7

   Pour in the lemon juice and toss for 20 seconds so the acidity brightens the rendered sausage fat. Finish with chopped parsley and serve immediately while the soujok is still sizzling and aromatic.