So what does one do with 1/2 a sujk sausage left over from a shakshuka inspired dinner?

“Wo, what  in the world is suj whatever sausage and shakesugar whatever” I hear you thinking….

Sujuk, also “sucuk” and soudjouk is a dry, spicy sausage  eaten from the Balkans to the Middle East and Central Asia.

Shakshouka  (also shakshuka) is a dish of egg poached in a sauce of  tomatoes, chilli peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin. We added sujuk to ours.

So, we had some sujuk in the fridge which we used as the base for our RLC,
Pretty easy choice- sujuk pizza.

Two long Turkish breads, sujuk and some crumbled feta, a few olives left over from a Nicoise salad …
Hmmm. Needs something a bit paste like…
Boy on a mission found a delicious antipasto aioli and we used this like a pizza tomato sauce on the bread then topped it with sliced sujuk, olives, feta, and drizzled with a bit of olive oil and Dijon mustard dressing. Grilled in oven to produce ( x 2) :