Horse Meat Chuzhuk
Description
Perfect for the table and with drinks. You can serve it warm or chilled.
Instructions
- 1
Step 1
1. The recipe is quite simple — cut the meat and fatback into thin, long strips so they can easily pass through the casing later. Mince the garlic and mix it with the spices. Generously rub all the meat and fatback with this mixture. Then stack them like a sandwich: meat, with fatback on top, and start pushing them into the casing.
- 2
Step 2
2. When to separate one sausage from another is up to you. Simply tie string at the desired spot, knot it, then cut with a knife, separating the sausages from one another.
- 3
Step 3
3. They then need to be boiled for about 2.5 hours in boiling water. For better flavor, I recommend adding root vegetables, onion, and carrots to the water—as for broth.
- 4
Step 4
4. Next, the sausages are fully cooled and chilled in the refrigerator. Only then are they sliced and served.