Güveçte sucuk (Turkish sausage in a casserole pot) was once made for us by our neighbour and, ever since, we’ve been making our own take on this dish.
Casserole (güveç) dishes are very common in Turkey, and are usually served as a sizzling dish in a shallow, clay bowl.
We’ve recently acquired some individual terracotta casserole bowls so we’ve been making full use of them, throwing anything and everything into them to see what comes out.
Along with Izmir Köfte, sucuk casserole is one of our favourites!
A few days ago, we went to our butcher in Fethiye and bought some homemade sucuk.
We had a few bits of veg in the fridge that needed eating so I decided to make a summer sucuk casserole.
When our neighbour made it for us, it was winter and she made it more hearty by putting chickpeas into it. This recipe is a lighter version.
Turkish Recipe For Sucuklu Güveç
- Chop one large onion into bite-sized chunks.
- Cut around 250g of sucuk into small chunks (about a third of the ring in this photo). The casing around sucuk is quite tough so peel this off first.
- Fry the onion and sucuk together in a hot frying pan. This is to seal the sucuk and flavour your onion a little. NB: Do NOT add any oil to your pan – there is more than enough in your sucuk.
- Chop two red peppers (preferably the long thin variety) and split them between your two casserole bowls.
- Chop one medium courgette and do the same.
- Add one medium aubergine as well. The idea is that everything is in rough, bite-sized chunks.
- Now split the fried sucuk and onion between your two bowls.
- Rougly chop one large summer Turkish tomato and divide it between the bowls. You might need two if you’re not lucky enough to be somewhere where the tomatoes are huge and juicy.
- Add a pinch of salt, black pepper, kekik (oregano or thyme), and chilli flakes. We also added fresh chillies but it’s up to you how spicy you want it to be.
- Once everything is in the bowl, give it a good stir, fill a ladle with water and add that too.
- Heat your oven to 220 degrees Celsius, cover your casserole dishes with tin foil (or a lid of you have one) and place them in a preheated oven for around 45 minutes.
We eat the casserole as it is, straight from the casserole dish it was cooked in.
As we’re in the late Fethiye summer months, it’s still very hot so we like to keep meals as light as possible.
We don’t bother making any accompaniments to go with it. Just the casserole and a few chunks of fresh Turkish bread for mopping up juices. Lovely!
Sucuk Güveç – Useful Info
- If you’re not in Turkey and can’t get hold of sucuk, salami or chorizo should do the trick.
- Sucuk lends itself really well to dishes with lots of sauce. When they’re in season, we also love to make sucuk with broad beans in a tomato sauce.
- Just for information – our individual casserole bowls hold between 70-80cl.
- Obviously, if you don’t have individual casserole dishes, you can make one big one by combining all the ingredients.
- For a more hearty casserole, you can add beans or chickpeas. Also, change your vegetables according to the season.
- This recipe is in the Meat & Seafood section of our page dedicated to recipes from Turkey.