In modern stores you rarely find horse meat sausage. More often housewives cook it themselves. There are several successful recipes for such a dish.

Composition, calorie content and nutritional value of horse sausage

The most commonly discussed dish consists exclusively of horse meat, salt and various seasonings. Spices can be chosen to your taste. Dyes, preservatives, flavor enhancers may also be included in purchased horse sausages.

If we talk about the nutritional value of such a product, then there are practically no carbohydrates in it, fats prevail. Protein per 100 g is only 12 g. Calorie sausage from horse meat is quite high - 633 kcal per 100 g.

Types and names of horse meat sausage from different nations

To find horse sausage for sale, you have to go to Central Asia. There, this product is on sale in every market.

 

Trying to figure out what is called horse meat sausage, the reader will immediately find several options.

Each nation has its own name for a meat product:

  • Mahan. This option is common among Tatars and Turks. This is a dry-cured sausage, which includes not only horse meat, but also fat.
  • Kazylyk. This ancient dish appeared in Bulgarian cuisine. It is prepared according to a special recipe, all the items of which strictly correspond to the canons of Islam.
  • Kazy. So sausage from horse meat is called in Tajikistan and Uzbekistan.She is considered a “guest of honor” on the table for the wedding celebration.
  • Sujuk. This name is in use in Azerbaijan and Turkey. For these peoples, horse meat sausage is often prepared with other types of meat added to the recipe. For example, lamb.

The names included in the list above are the most popular, but not the only ones. Sometimes there are other options. Especially in small villages. So, horse sausage is also known as tutyrma or kase.

Why are such sausages useful and harmful?

Horse sausage, due to its rich composition with a large number of essential minerals, vitamins, amino acids, is very useful for the body.

For example, its regular use allows you to strengthen the immune system, to normalize high blood pressure and hemoglobin in the blood.

Such a product can be harmful only because of its high calorie content. If you use it in large quantities, the gourmet will quickly have excess weight and various problems associated with such changes.

Kazi - Kazakh boiled horse meat sausage

It’s easiest to cook boiled horse sausage. In this case, the hostess will not have to use any special devices.

Ingredients:

  • horse meat - kilo;
  • salt - 1-1.5 tbsp. l .;
  • zira (crushed) - 2 tsp;
  • ground pepper (black) - 1 tsp;
  • horse fat - half a kilo.

Cooking:

  1. Cut both meat and fat into thin elongated strips. The width of each should be about 4 cm. The optimal length of the layers is 12-14 cm.
  2. Put chopped ingredients in a deep dish. Add all bulk components. Actively rinse the contents of the container directly with your hands. Both meat and lard should be well fed with salt and spices.
  3. Take the workpiece cool for 20 hours.
  4. Prepare the intestines: grate with salt (inverted form), rinse with cold and hot water.
  5. Tie one end of the gut securely. Fill the shell with prepared meat mass. Tie the free end.
  6. Send the workpiece to a pot of cold water, cook the product for 2-2.5 hours. Immediately after boiling the liquid, you need to pierce the filled intestine with a thin needle in several places, which will prevent the shell from bursting.

The presented recipe will best explain how to cook kazy at home. The broth remaining after cooking the sausage should not be poured. Based on it, you can cook, for example, a delicious rich soup.

Cooking in Tatar

According to a special Tatar recipe, a large amount of sugar is necessarily added to the sausage. But at the same time it does not turn out sweet.

Ingredients:

  • horse meat with layers of fat - 5 kilos;
  • granulated sugar - 5 tbsp. l .;
  • coarse salt - 5 tbsp. l

Cooking:

  1. Cut meat from meat. Divide the remaining pulp into large pieces. Their optimal size is half a chicken egg.
  2. Pour dry ingredients, mix well.
  3. Remove the knives from the meat grinder. In the "kitchen assistant" you need to leave only the internal spinning spiral, fasteners and a round plate with holes.
  4. Intestine - diameter about 8 cm - cut into pieces. The length of each should be 60-70 cm. Try to release air as much as possible from the sections of the shell for the sausage. Attach the beginning of the intestine to the meat grinder.
  5. Scroll the prepared meat into the gut. In the process, you must try to constantly release excess air and compact the workpiece. Places where this could not be done need to be pierced with a needle.
  6. Fill each gut, tie on both sides. Leave blanks for 40 hours, then re-seal.
  7. Hang out the future sausage on the balcony for 2.5-3 months. The temperature in the room should be 10-12 degrees.

In the recipe for Tatar sausage from horse meat, sugar is needed to remove excess fluid. If it is simply drained, the product will turn out to be rather dry.

Uzbek recipe

The Uzbek recipe also uses horse meat and lard at the same time. For the specified number of products, 40-50 cm of intestines will be sufficient.

Ingredients:

  • horse meat - kilo;
  • lard - a pound;
  • freshly ground black pepper - 1.5-2 g;
  • caraway seeds - 20-25 g;
  • salt - 1-2 tbsp. l (taste).

Cooking:

  1. Cut the meat and lard into long thin strips, put in a large bowl.
  2. Sprinkle with all dry ingredients. Mix everything thoroughly. Grind with your hands.
  3. Cover the infused meat components with clean gauze. Leave to cool for 6-7 hours.
  4. Fill the prepared intestines with the resulting mass.
  5. Dip the almost finished sausage into the boiler with cold water.
  6. Boil the product over low heat for 1.5-2 hours. To remove foam during the heat treatment. Also take care of punctures with a thin needle over the entire surface of the workpieces.

Cool the sausage. Before serving, cut the product into thin slices. Top it with onions marinated in vinegar and sugar.

Cooking in a simplified way

There is even a simplified recipe for dried horse sausage. Repeat it quite easily at home.

Ingredients:

  • horse meat - 1.5 kilos;
  • horse fat - 200-250 g;
  • salt - 2/3 st .;
  • black pepper - 1 tsp;
  • garlic is a whole head.

Cooking:

  1. Cut the meat into thin long ribbons. Also grind lard, but its pieces should be smaller.
  2. Chop the garlic. Mix it with pepper and salt.
  3. Grate the resulting mixture with meat, send it to the bag. Tie the packaging and put in the refrigerator.
  4. Cleanse the intestines of mucus, rinse thoroughly, fill with meat mixture.
  5. Tie the shell of the future meat product on both sides. Hang the resulting sausage loaves for 3-4 days in a sunny but well-blown place.
  6. Then, remove the blanks in a cool room with good ventilation for 8-9 days.

Home-made meat products can be perfectly stored for up to 20 weeks.

Horse meat sausage can be cooked, dried, smoked. To make the dish especially tasty, it is recommended to cook it from the meat of three-year-old animals.

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