What is Sausage Spice Mix?
Egyptian sausage, sogo', is coarsely minced beef and fat seasoned with garlic, chilli and spices and stuffed into natural casings. Its most famous form is the Alexandrian sausage cooked down with tomatoes and green peppers and served in sandwiches. In the Levant, sujuk and the smaller naqaniq lean more on fenugreek and sweet pepper; in Iraq, sujuk is fried with eggs for breakfast; and the Armenian soujouk is a dry-cured, intensely spiced version. Sausage Spice Mix is designed to give minced meat a warm, garlicky heat, a natural red colour and an aroma of coriander that survives cooking. Butchers, sausage makers and home cooks who prefer to control the meat themselves all rely on it.
Composition and the role of each ingredient
A typical blend rests on dried garlic, ground coriander and hot red chilli, followed by black pepper, cumin and sweet paprika, finished with a touch of warm spices: cardamom, cinnamon, clove and nutmeg. Garlic and coriander are the soul of Egyptian sausage; chilli gives heat and colour; paprika deepens the red without extra fire; cumin balances the fat; the sweet spices add depth behind the heat. Levantine sujuk raises fenugreek and sweet pepper and lowers cumin, while Armenian soujouk is heavy on fenugreek and warm spices and is dried for weeks. Proportions here are general and approximate; our exact formula stays with us.
| Variant | Character | Best use |
|---|---|---|
| Alexandrian sausage | Pronounced garlic, chilli and coriander, strong red colour | Sausage with tomato and peppers, sandwiches |
| Levantine sujuk and naqaniq | Fenugreek, sweet pepper and warm spices, medium heat | Naqaniq with lemon and pine nuts, Levantine breakfast |
| Dry-cured soujouk | Heavy fenugreek, cumin and sharp spices, concentrated taste | Soujouk with eggs, slices for pizza and pastries |
What makes a good blend
Choose a blend freshly ground from whole spices, with clear garlic and coriander on the nose and a clean chilli heat with no burnt or musty smell. A good blend carries no added salt as a filler, since salt is added to the meat at the right rate per kilo, and no starch, bran or artificial colours such as the Sudan dyes banned under Codex, Egyptian and EU rules; the red must come from paprika and chilli only. Spice mixes are normally held to moisture no higher than about 10% for ground blends, total ash around 8–10%, and acid-insoluble ash below roughly 1.5–2% as evidence of freedom from sand, together with microbiological hygiene requirements under the Codex Code of Hygienic Practice for Spices (CXC 42) and the ASTA and ESA specifications. These are typical ranges, not a single mandatory figure.
How to use it
- Mince one kilogram of beef with 200 g of tail fat or beef fat on a medium plate.
- Add 20–25 g of Sausage Spice Mix (two heaped tablespoons), 15 g of salt, three crushed garlic cloves and a tablespoon of vinegar.
- Knead until the mixture binds, cover and rest in the fridge for 6–12 hours so the seasoning penetrates.
- Stuff into washed natural casings, or shape into fingers if casings are unavailable, and rest another hour.
- For Alexandrian sausage: soften onion and green pepper, add the sausage, then chopped tomatoes, and cook for 15 minutes.
Other uses: a seasoning for spicy kofta and burgers, the filling for hawawshi, and a rub for Alexandrian-style liver with peppers and lemon.
Storage and shelf life
Store the blend tightly sealed in a cool, dry, dark place and close it immediately after each use, because dried garlic absorbs moisture quickly and cakes. Typical shelf life is 12 months sealed; use within 4 months of opening for full aroma. Seasoned raw sausage keeps two days in the fridge or three months in the freezer.
The Sheikh Al-Attareen range
- Sausage Spice Mix
Our blend uses Egyptian coriander and cumin, selected dried garlic, and chilli and paprika screened for artificial colourants. Everything is ground and blended at our Mansoura facility after laboratory checks on moisture and cleanliness. It is available at our branches in Egypt, Iraq and Syria and online, in household packs and larger packs for butchers and restaurants.
FAQ
How much blend per kilogram of meat?
20–25 g per kilogram of fatty minced meat, plus salt and fresh garlic to taste.
Does it work for Levantine sujuk?
Yes. For a Levantine profile, add a pinch of ground fenugreek and sweet pepper and reduce the chilli.
Can I make sausage without casings?
Yes. Shape the mixture into small fingers or balls and cook them straight in the tomato sauce; the taste is the same with a softer texture.
Is the blend very hot?
Medium to strong, as Alexandrian sausage demands; soften it by adding sweet paprika.