Manna 

Horse meat sausage homemade recipe. Horse meat sausage

Horse meat, like sausage made from it, is considered a real delicacy today. It is much healthier than other types of meat, contains protein that is full of amino acids and is absorbed 8 times faster than beef. Hypoallergenic and dietary horse meat helps to lower blood cholesterol levels and increase hemoglobin levels. There are several types for example, "Kazy", "Shuzhuk", "Mahan". These national Central Asian dishes differ in cooking technology. In our article, we will tell you in detail about the "Mahan" sausage and present a recipe for its preparation at home.

Description and photo

"Mahan" is a dry-cured sausage made only from horse meat. Neither pork nor beef is good for her. Even the name of the sausage "Mahan" comes from the main ingredient of this Central Asian dish and translates as "horse" or "horse meat".

"Mahan" is distinguished by its delicate taste. The product has a dense structure, but at the same time it literally melts in the mouth. The real "Mahan" is the sausage, the photo of which is presented above, is almost black in color. When looking through it at the light, a ruby ​​hue is clearly traced. Has a characteristic cut in which one can trace and large pieces fat. A feature of this dry-cured sausages is that minced meat is never used in its manufacture, but only whole pieces of meat and fat. However, real connoisseurs of such a product consider it, rather, its advantage, emphasizing the naturalness of the "Mahan" sausage.

Composition

The composition of the sausage is as close to natural as possible. For the manufacture of this dry-cured product, only raw fat, salt and spices are used. The traditional "Mahan" is made exclusively by hand, and from the meat of specially bred horses. The animals are heavily fattened, then the horse meat is dense with a small layer of fat. "Mahan" is not made from the meat of workhorses, which were used as draft power. The age of the animal must not exceed two years.

When making sausages, not only the composition is taken into account, but also the ratio of ingredients. So, for example, the approximate amount is 5-10% of the total weight of the meat. However, for different people, this ratio may not be the same.

"Mahan": manufacturing technology

Even on an industrial scale, the real "Mahan" is made by hand and only from fresh, not frozen horse meat.

The whole technological process production can be divided into several stages:

  1. Deboning is the muscular removal of horse meat from the bone. This method of processing animal carcasses allows faster and better performance of the next stage of the technological process.
  2. Zhilovka - removal of veins and connective tissues from horse meat. The aim of this stage is to obtain the highest quality meat. It is from such high-quality horse meat without veins and films that the "Mahan" sausage is made. After preparing the raw meat, it is cut into large portioned pieces about 3 cm in size on each side.
  3. Salting and ripening of meat - at this stage, salt and spices (sugar, pepper, garlic, etc.) are added to the prepared meat pieces. Horse meat is thoroughly mixed and left in this form for maturation in refrigerators. The duration of this stage is several days, provided that no ripening accelerators are added to the meat.
  4. Forming - at this stage, a semi-finished product is formed. The meat is stuffed into natural shell, the diameter of which is usually 40 mm and is sent for drying.
  5. Drying - the formed products ripen in special chambers for 40 days. Horse sausage "Mahan" does not lend itself heat treatment... It is prepared dry-cured, thanks to which it is possible to preserve its natural color and aroma.

The finished sausage is cut chilled to a temperature of 0-7 degrees. Each slice should be no more than 1.5 mm thick.

Sausage reviews

The opinions of the folk tasters of the "Mahan" sausage, as usual, are ambiguous. Of course, first of all, everything depends on the manufacturer. But even without taking this factor into account, positive and negative reviews of sausage can be distinguished into two independent groups.

The buyers liked Mahan as follows:

  • interesting natural taste;
  • pleasant aroma;
  • natural composition and benefits for the body.

The negative customer reviews are as follows:

  • the presence of chemistry in the composition of products of most manufacturers (flavors, enhancers of taste and aroma, color fixers, antioxidants);
  • the use of ground meat, not cut into pieces;
  • specific taste, the presence of coarsely chopped fat.

When choosing dry-cured products, it is important to pay attention to the quality criteria that must be met. real sausage"Mahan". This is its structure (not minced meat), and color, and composition. The above reviews and recommendations will allow you to buy really tasty and healthy horse meat sausage. Meanwhile, with a strong desire, it can be prepared at home.

How much does Mahan cost?

Anyone who wants to try a truly high-quality and tasty "Mahan", which does not contain any unnecessary ingredients, should know that such a sausage cannot be cheap. The average price per kilogram of this dry-cured product made from horse meat, horse fat, salt and spices is about 800-1000 rubles per 1 kg.

Sausage "Mahan" is usually sold in whole or cut loaves weighing 400 or 200 g. The length of a whole stick can be 40 cm.

"Mahan" (sausage): a recipe for cooking at home

For cooking, you need horse meat and horse lard, chilled and cut into pieces 5-10 mm thick. The ratio of meat to lard in homemade sausage is usually 10: 1, that is, 1 kg of lard is taken for 10 kg of meat.

After cutting all the ingredients, the horse meat is salted for 3-5 days. To do this, 380 g of salt, 200 g of sugar and squeezed garlic each, ground pepper to taste are added to a container with meat pieces. All ingredients are thoroughly mixed, after which the raw materials are sent for maturation at a temperature of 2-6 degrees in a ventilated room. Next, the meat preparation should be stuffed into the casing (casings or collagen protein) and sent for drying.

Sausage "Mahan" at home is dried for about 30-45 days in a ventilated room and humidity is about 70%. You can store it in the refrigerator for 120 days, after wrapping each loaf in parchment paper.

KAZI - real delicacy, the pleasure of eating which is incomparable with any other sausage!

Even in the times of the most severe shortages that preceded the collapse of the Soviet state, at least one type of sausage was always available in Uzbekistan. True, this sausage was quite specific, and was sold not in stores, but exclusively in bazaars. It is made from horse meat and is called kazy.

Kazy is not a household, everyday version of sausage, but rather a festive one, since almost no one can do without it - an Uzbek or Kazakh national feast. Kazy is added to dishes such as pilaf and naryn, or simply cut into slices and put on the table as a snack. It is believed that this tasty and high-calorie product raises blood pressure, therefore it is also used as a general tonic.

Do you want to cook kazy at home? Here's a recipe.
Ingredients:
1 kg of horse meat, 500 g of lard, 40-50 cm of intestines, 1.5 g of ground black pepper, 25 g of caraway seeds, salt. Cut horse meat and lard into strips 10-15 cm long, 3-4 cm wide, put in a cup, salt, sprinkle with black pepper, caraway seeds, rub well, mix so that the spices are better absorbed into the meat.

Preparation:
Cover the filling prepared in this way with gauze, leave for several hours in a cool place. Rinse the horse intestines in cold water, rub with salt, rinse three to four more times in cold, and then in hot water... Pierce one end of the intestine with a stick and tie it with a coarse thread, put the filling on the other end, alternating pieces of meat with pieces of bacon. Cut off the intestine 45-50 cm long. After filling the intestine, tie the other end, put in a cup and put in a cool place. This is already a half-finished product. For the use of kazy as a snack, it is boiled. To do this, put the ready-made sausages into the boiler, pour cold water and cook over low heat for 1.5-2 hours. When the water boils, remove the foam and pierce the kazy in several places with a needle. Cool the finished kazy, cut into circles no thicker than 1 centimeter. Serve finely chopped onions topped with vinegar.

If you are an extreme, here is an instruction on how to dry / smoke KAZY:
It is better to dry kazy in a warm season, hanging them for a week in a sunny, ventilated place. The kazy should be smoked with thick smoke at a temperature of 50-60 degrees for 12-18 hours, dried - 4-6 hours at 12 degrees.

And here you have a typically Russian version of cooking KAZA and with potatoes (well, the Russians just can't do without their own potatoes!) By the way, to BEER - the very thing ...

So, if your friends from Tashkent handed you the KAZA stick, put the KAZA in a large bowl (preferably a cauldron), fill it generously with cold water, throw in a couple of carrots and an onion, put it on gas and go about your business. When it boils, pierce the KAZY in several places, otherwise it will burst.

The young potatoes have already arrived ... So wash them thoroughly and put them in the broth, coaxing it all with cumin (preferably, also of Tashkent origin). Further - it is elementary: potatoes - until cooked, KAZY - for a dish ... The most important thing is that everyone has enough ...

Now pour out the BEER - whoever you want, and BOND APPETIT!

Dried horse sausage at home has been preparing for a long time. Even in the days of "Domostroi" one could find references to this outlandish and delicious food. In Kievan Rus, they tried to preserve meat by means of salting, but real high-quality sausage appeared during the time of Peter the Great, who was a connoisseur of this dish and invited culinary experts from Germany, who were famous for their knowledge of many sausage recipes, to the courtyard.

Dried horse sausage is also called mahan. Other products belong to the same category of products. Made from minced meat without or in a shell: it is necessary to add salt, spices, as well as fermentation or heat treatment of the product after. Mahan can be cooked or produced in the factory.

The composition of the raw materials, the type of meat, the presence of the shell, the pattern of the minced meat in the section and other qualities made it possible to create a classification sausages... If we talk about the varieties of sausages, then these are semi-smoked, boiled, boiled-smoked, uncooked smoked, smoked, liverwurst, sausages, pates, jellies, brawn and meat loaves. Based on the composition of raw materials, we distinguish between blood, dietary, meat and by-product sausages. Finally, the quality of raw materials makes it possible to classify the product as a certain grade: the highest, the first, the second and the third.

At home dry-cured horse sausage it will not be difficult to cook. You will need a kilogram of horse meat tenderloin, salt, coriander, black and red peppers, sugar, soda, apple cider vinegar and salted lard... The meat is cut into strips no more than two centimeters in length: it is advisable to choose pieces without veins. At this time, the pickling mixture is being prepared. The coriander is pre-fried and ground in a coffee grinder, the rest of the spices are added to taste.

Pieces of meat are sprinkled with apple cider vinegar on all sides and rubbed with spices from the pickling mixture. After rubbing, the meat is placed in a stainless container, and oppression is placed on top. In this form, horse meat is stored in the refrigerator for twelve hours. It should be borne in mind that when salting, the meat will give off juice, which is not drained. After six hours, the meat should be turned over in the salting mixture, tamped again and covered with oppression.

After a twelve hour period, a weak vinegar solution is prepared in a proportion of one liter two tablespoons apple cider vinegar... Pickled horse meat is dipped in the marinade for five minutes, rinsed there and squeezed well. Next, the meat is hung in a well-ventilated place. The product is ready in five days. The marinated product is scrolled in a meat grinder. Finely chopped bacon is mixed with minced meat: a mixture for sausages familiar to our eyes is formed.

After that, the mat is taken, spread on it cling film- and sausages are formed. Finished dry-cured horse sausage at home put on a wire rack and place in a ventilated place. The sausage is considered ready in about five days. The sausage dries out pretty quickly as the guts are not used in the recipe. Do not dry the sausage for a very long time, as it will be too hard and dry out completely. To slow down the shrinkage process, the sausage is stored in the refrigerator in cling film or plastic bags. If you intend to store the sausage for more than one week, you can place it in the freezer to extend the shelf life.

Taste dry-cured horse sausage at home pungent, spicy and full-bodied. This is a great snack for beer, a delicacy for breakfast. Naturally, the sausage can be purchased in the store, but it is much more pleasant to use a product prepared at home.

Homemade horse meat sausage or simply, horse sausage is a meat product made from the meat of a young horse.

It's delicious and aromatic dish is traditional among the Turkic peoples (nomadic Bashkirs, Kyrgyz, Tatars, Kazakhs, Karakalpaks and Nogais).

It is called kazy and is served exclusively for the festive table.

You can make horse meat sausage at home by stuffing the natural shell (most often the horse intestine) with fatty meat (from the ribs of the animal) and spices.

Meat for kazy is used only from the most well-fed horses, the carcasses of which are characterized by a large amount of fat.

The peculiarity of the preparation of this type of sausage is that the guts are filled not with minced meat, but with a whole piece of horse meat.

This is how it differs from the sausage sausage, which is used for minced meat.

The specific taste of this sausage is liked by many chefs.

As for the benefits of kazy, it is worth knowing that of all types of meat, it is horse meat that contains the greatest amount of protein.

In addition, it contains phosphorus, potassium, copper, sodium and amino acids. And there is practically no cholesterol.

Nowadays, purchased horse sausage is an expensive delicacy. Not everyone can afford horse meat sausage in the store.

But you can cook homemade sausage kazy yourself.

There is no single recipe for making horse sausages. It can be boiled, smoked, dried.

It is customary for Kazakhs and Bashkirs to use kazy exclusively in boiled form, and among Tatars - in smoked form.

It is often boiled with meat and served on one large dish.

And another one is served with such a sausage. the National dish- thinly rolled and sliced ​​dough, boiled in meat broth... It is called beshbarmak.

For some Turkic peoples, homemade kazy sausage goes into delicious and hearty second courses - naryn and pilaf.

Horse meat sausage is made very quickly at home.

Simple horse sausage recipe

Ingredients:

  • fresh horse meat - 1 kg
  • horse lard - 500 g
  • horse intestines or any other natural casing - 50-60 cm
  • ground black pepper - 3 g
  • cumin - 25 g
  • fine sea salt - to taste

How to make homemade horse meat sausage:

1. Rinse the meat well and cut it together with lard into strips 10 cm long and 4 cm wide.

2. Put in a deep bowl and add spices pepper, cumin, salt. Rub the meat with them.

3. Cover the filled container with thick gauze and leave in a cool place for 2 hours.

4. Bye meat product pickled, rinse the horse intestines in cool water, and then heavily soak the coarse sea ​​salt and rinse another 4-6 times, but this time in hot water.

5. Kazakh sausage at home is formed in the same way as other sausages.

To do this, pierce one end of the horse intestine with a toothpick so that air can escape, and then tie it with a strong thread.

On the other hand, fill the natural casing with the prepared filling, alternating between meat and lard.

After filling the horse intestine with all the filling, tie its other end with threads.

To prevent swelling and subsequent damage to the casing, pierce the casing with a needle in several places to allow air bubbles to escape.

Most of the representatives of the Turkic peoples eat kazy in a raw-cured form. But the process of making jerky horse sausage takes a long time. So let's just boil it.

6. Place the sausages in a large cast iron pot (cauldron) and fill with cold water. Put on low heat and cook after boiling the broth for about 2 hours, without adding heat, otherwise the sausage will burst.

After boiling water, a gray foam should form on the surface, which must be removed with a slotted spoon.

Now you know how to cook horse meat sausage at home, and now you need to serve it correctly.

After the kazy horse sausage is completely cooked, it must be carefully removed from the broth and cooled.

The finished homemade horse sausage is removed from the intestines and cut into circles no thicker than 1 centimeter.

Serve this appetizer with pickled onions.

Enjoy your meal!

Horse sausage (kazy) is a national Central Asian dish. In Kazakhstan, Kyrgyzstan, Mongolia, nomadic tribes still cook horse meat sausage by hand, while the whole family is involved. Men carry out the process of slaughtering horses of 2-3 years old specially raised for these purposes, and also butcher meat, women process intestines and prepare kazy.

But horse meat is eaten not only by the peoples of Asia. Russians in ancient times also made sausage exclusively from horse meat. Now horse meat is considered a delicacy and is not cheap. But this meat has several advantages:

  • horse meat contains a complete and balanced amino acid composition, which gives it every right to be considered dietary meat, which is perfectly absorbed by the body (8 times faster than beef);
  • horse meat is able to lower blood cholesterol levels, has a low fat content, and the fats it contains occupy an intermediate place between animal and vegetable fats;
  • a considerable content of vitamins and minerals, and especially vitamins A, E, group B and iron;
  • horse meat is hypoallergenic.

The only drawback of horse meat is the low percentage of carbohydrates, which creates a favorable environment for bacteria to multiply and the meat is poorly stored. Therefore, veterinary services are very careful to check horse meat for the presence of Salmonella. But correct storage and cooking horse meat will only help you to benefit from meat for the human body.

Horse sausage is a worthy decoration festive table, an environmentally friendly and very tasty dish. The filling for kazy is made from horse ribs, which are cut into strips. The meat is then seasoned with a mixture of salt, black pepper and garlic and stuffed tightly into thoroughly washed large intestines. The shape of the sausage can be varied, but the length is no more than 60-70 cm. The kazy are left in a dry place for soaking with seasoning, and then boiled, fried, dried or smoked. Boil raw sausage need for at least two hours. Kazy is eaten both in natural form and as an additive to pilaf.

In addition to kazy, such types of horse sausage as mahan and shuzhuk are also popular.

Mahan- This is a dry-cured or "dry" sausage, very dense and quite specific. It is made from horse meat and fat with spices.

Shuzhuk thermally processed in the same way as kazy, but the filling is presented in the form minced meat from any part of the carcass.