soutzoúki

A dry, spicy, and fermented sausage usually made of ground beef or lamb, mixed with suet and fat, Aleppo pepper, garlic cloves, red pepper powder and cumin, made all across the Balkans and into Central Asia and introduced to Greece by the diaspora from the Balkans and Middle East; it’s popular in Turkey, Bulgaria, Armenia, etc. It gave its name to the popular meatball dish, soutzoukákia.

Τηγανιά σουτζούκι: Tiganiá soutzoúki (fried sausages).

You can eat it raw but it’s usually cooked.

Also commonly spelled sudjuk.