Sausage of horse meat

Konin is the meat of young horses, which can be eaten. Specific taste distinguishes horsemeat from the meat of any other animals. Horse meat from all types of meat contains the greatest amount of percentage protein. It contains potassium, phosphorus, sodium, copper, amino acids. And horse-meat practically does not contain cholesterol. To date, sausage from horse meat is a delicacy. Below we tell you a few recipes for cooking sausages from horse meat.

Sausage made of horse fossil

Ingredients:

Preparation

Meat and lard cut into strips of 10 cm, 4 cm wide, put in a cup, salt, pepper, sprinkle with cumin and rub it well. Cover the container with gauze and leave it in a cool place for 2 hours. Equine bowels are washed in cold water, rubbed with salt, and washed 4 more times in a cold, and then in hot water.

One end of the intestine is pierced with a stick and bandaged with a strong thread. On the other hand we put the filling, alternating fat and meat. Fill the bowel, tie the second end, put it in a container and put it in a cool place. We have already half finished product. If you use kazy as an appetizer it is brewed. Ready sausages are placed in a cauldron, pour cold water and cook for 2 hours on low heat. When the water boils, remove the foam and pierce the kazy in several places with a needle. Ready-made homemade sausages from horse meat are cooled, cut into slices no thicker than 1 cm. It is better to serve marinated onions with kaz .

Sausage sausage from horse meat

Ingredients:

Preparation

Cut the meat into strips no more than 2 cm in length. And we prepare the mixture for pickling. Coriander roast and grind in a coffee grinder and add the remaining spices to taste. Pieces of meat sprinkle with vinegar and rub from all sides with spices. After that, we lay the meat in an enameled container, and put oppression on top. We put the horse in the refrigerator for 12 hours. After six hours, the meat needs to be turned over, the juice that will be to allocate meat we do not merge. At the end of the time we take the meat from the refrigerator and dip it into the marinade (cooked from apple cider vinegar and water in a ratio of 1: 2) for five minutes. The meat is well rinsed in the marinade and squeezed.

After that, the meat is hung in a well-ventilated place for five days. After five days, scroll the product on a meat grinder and mix it with finely chopped bacon. Thus, we get the usual mixture for sausage products. We take a mat and spread the food film on it, we form sausages. We put the ready-made cheese sausage on the grate and stir in a well-ventilated place for another 5 days. The sausage dries quickly enough, therefore after five days we store it in the refrigerator.