Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.

Another mention was made by Abu Hayyan al-Gharnati in his early 14th century work titled Kitab al-'idrak li-lisan al-'atrak (كتاب الإدراك للسان الأتراك).

[10][11] Franciscus a Mesgnien Meninski in his Thesaurus recorded the word sucuk (سجوق) for the first time in Ottoman Turkish in late 17th century.

Later the preground meat is mixed with frozen and ground tail fat, beef tallow, suet and additives like spices, ascorbate, dextrose and starter culture.

[18][19] Sujuk can be added to many dishes including bean stew (kuru fasulye), filled phyllo dough pastries (burek) and as a topping for pizza or pide.