Horse meat is not often eaten in the modern metropolis, and a lot of controversy has arisen around this topic. Among devotees of healthy eating and Muslims, horse meat is a really attractive raw material for sausages. Meanwhile, horse sausage is in demand, you can not buy it in any store. Due to the fact that not every producer puts 100% meat in sausage, some cook it at home.

Composition, calorie content and nutritional value of horse sausage

Horse meat, like any other meat, contains 25-28% protein. Due to the low fat content of 5-6%, this product is considered to be dietary. The assimilation of horsemeat by the body occurs much faster than lamb or beef. Horse meat has a unique feature, unlike pork, it does not increase, but significantly reduces the level of cholesterol in the blood.

Its useful properties are in the following aspects:

  • meat has a lower fat content;
  • contains vitamins of groups A, E and B;
  • composed of a lot of iron, phosphorus and magnesium;
  • the product is absolutely hypoallergenic;
  • calorie content: per 100 g of horse meat, on average, 175 kcal.

The main disadvantage of horse meat is that the meat is poorly stored. It is permissible to keep it moist in the refrigerator for no more than 72 hours. For this reason, horse meat is not sold on the market, meat is charmingly checked for the presence of salmonella. Otherwise, there are more advantages that can benefit the human body.

Due to the high calorie content, you should limit yourself from excessive consumption of horse sausages.

Types and names of horse meat sausage from different nations

Horse meat is used for making sausages. Thanks to this meat, the product acquires a spicy flavor and elastic structure. It is difficult to find sausage in stores; in Central Asia it is sold on the market. You can buy sausages in specialized stores. Many will be interested to know what horse sausage is called by different peoples.

  • Kazy has distribution in Uzbekistan and Tajikistan. It is considered a traditionally festive dish. Tatars and Turks prepare it for a wedding and for a special occasion.
  • Mahan - jerked sausage from horse meat and raw fat. It is spread among the multi-ethnic population, among the Turks and Tatars.
  • Kazylyk - An old dish, has its roots in Bulgarian cuisine. Sausage is cooked in strict accordance with the canons of Islam.
  • Sujuk cooked in Azerbaijan, Turkey, among Arabs and Tatars. It has another name tutyrma. It is prepared according to a special recipe from horse meat, sometimes with the addition of lamb and beef.

Depending on the recipe and customs, the sausage can be smoked, dried or cooked. Its composition contains exclusively natural products (horse meat, fat or lard, intestines). To make the sausage product tasty, it is traditionally prepared from the meat of fatted horses that have reached 3 years of age.

Why are such sausages useful and harmful?

Thanks to its beneficial properties, horsemeat is eaten with a diet - this meat allows you to improve your health and lose extra pounds. Organic acids in sausage contribute to the improvement of the digestive system. While other sausages are difficult to digest, horse varieties, on the contrary, are considered light food.

Against the background of advantages, it should also be noted disadvantages - high calorie content and the implementation of the rules for the strict storage of meat. If they are violated, there may be problems with the quality of the product, so you should not buy it in questionable places.

Horse meat sausages (kazy, makhan, kyzylyk, sudzhuk) attract with a gourmet taste, which cannot be compared with anything else.

Kazi - Kazakh boiled horse meat sausage

Skeptics have no reason to claim that horse meat is poor quality meat. The chemical composition is similar to beef, easier to digest and tastes good. The meat from the horse is red, in the finished form the sausage acquires a beautiful brown color with an amber hue. It should be noted that in the USSR horse sausage from 100% horse meat was very popular and affordable in the food market.

 

You can make horse sausage at home, if you are lucky to buy horse meat, you just need to follow the following recipe.

Essential Ingredients:

  • horse meat of 1-3 categories - 10 kg;
  • fat - 2 kg;
  • sausage spices:
  • ground pepper to taste;
  • garlic - 100 g;
  • intestines for the membrane;
  • salt - 250 g.

Cooking method:

  1. Skip meat 1-2 categories through a meat grinder on a large grid. Grind veiny pieces of meat through a fine mesh. Traditionally, meat was cut into strips.
  2. Dice 4x4 mm fat into cubes.
  3. The meat is mixed with salt and food saltpeter, sent to the cold for 2-3 days.
  4. After the time necessary for marinating the meat has expired, spices and garlic are added.
  5. The resulting mass fill the intestines.
  6. The resulting semi-finished product is cooked until cooked for 2-3 hours.
  7. They are consumed boiled or then dried in suspension for 2-3 months or smoked on slow smoke.

Cooking in Tatar

Essential Ingredients:

  • costal part of horse meat - 1 kg;
  • horse fat - 0.5 kg;
  • coriander;
  • caraway;
  • black pepper;
  • guts;
  • apple cider vinegar - 2 tbsp. l .;
  • salt — 35 g.

Cooking method:

  1. While the Bashkirs use boiled sausage, the Tatars prefer to cook a dried product.
  2. Cut the meat into strips about 2 cm long. Similarly cut pieces of horse fat.
  3. The meat is rubbed with salt and seasonings, then it is put under oppression and stored in a cold place. Insist meat for 12 hours or more.All this time the product is periodically mixed and put under oppression again.
  4. If there are no natural intestines, take a cling film for sausage or buy a special casing.
  5. The pickled product is washed in apple cider vinegar with the addition of water (1 liter of water, take 2 tbsp. L. Vinegar).
  6. Then they fill the shell with meat, fasten the ends with a thread. Boil the sausage, then cool. Dried or smoked.

Due to the complex and lengthy process of cooking a dried product of horse meat, Tatar sausage is stored for a long time and it turns out very tasty.

Uzbek recipe

Exclusively home-made horse sausage, kazy according to this recipe is not manufactured commercially. It does not contain chemical additives, dyes or preservatives.

Essential Ingredients:

  • horse meat - 3 kg;
  • horse meat fat - 900 g;
  • black pepper;
  • zira;
  • coriander;
  • garlic;
  • 0.5 cups of salt;
  • gut or shell for sausage.

Cooking method:

  1. Slice or mince meat through a large nozzle in a meat grinder.
  2. Grind the fat with a knife, add it to the meat. Season with spices, salt, add garlic.
  3. Insist in the cold for 10-12 hours.
  4. Stuff the prepared intestines with minced meat, fix the ends with a thread.
  5. Boil in water, constantly removing foam. Make punctures with a needle on the shell so that the fat drains and air escapes.
  6. The finished product is cooled, eaten or dried for 2-3 months in the sun.

Cooking in a simplified way

Essential Ingredients:

  • horse meat - 900 g;
  • fat - 300 g;
  • ground pepper;
  • coriander;
  • caraway;
  • garlic - 4 cloves;
  • vinegar - 1 tbsp. l .;
  • salt - 2 tbsp. l

Cooking method:

  1. Pass the meat through a meat grinder. Pour it with vinegar and salt.
  2. Finely chop the fat. Put it to the meat.
  3. Mix everything, drain the resulting liquid. Add spices and small garlic.
  4. Place minced meat in cling film. Form in the form of sausages.
  5. Cook horse sausage in water for at least 2 hours. Then cool and dry on the grill.

How to serve ready-made horse sausage to the table

The meat delicacy is served on a large plate. Cut the sausage with a very sharp knife, slices should be thin. Good on the dish looks several varieties of delicacies. The taste of Tatar sausage is not interrupted by other products, so they are not put on a common plate.

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