Kazy horse sausage - description of the product with photos, its composition and calorie content; benefit and harm; how to cook and cook at home. Horse meat sausage: benefits and harms, recipe

Horse meat sausage is a traditional dish of the Turkic peoples. It is prepared by stuffing a natural casing (usually horse intestine) with fatty rib meat and spices. The subtlety of the recipe for this dish is that they use not ground meat, but a whole piece of horse meat. Such products are consumed in various forms: raw smoked, boiled or dried; the products do not lose their medicinal qualities. At the same time, traditional medicine claims that horse meat is healing and rich in beneficial properties. The benefits and harms of horse sausage are the topic of this article.

Types and names of horse meat sausages among different peoples

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

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

Each nation has its own name for the meat product:

• Mahan. This option is common among the Tatars and Turks. This is a dry-cured sausage that contains not only horse meat, but also fat.
• Kazylyk. This ancient dish appeared in Bulgarian cuisine. It is prepared according to a special recipe, all points of which strictly comply with the canons of Islam.
• Kazy. This is what sausage made from horse meat is called in Tajikistan and Uzbekistan. She is considered the "guest of honor" at the wedding reception table.
• Sujuk. This name is in use in Azerbaijan and Turkey. Among these peoples, horse meat sausage is often prepared with the addition of other types of meat 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. Thus, horse sausage is also known as tutyrma or kaze.

For example, its regular use helps strengthen the immune system, normalize high blood pressure and hemoglobin levels in the blood.

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

Is it possible to lose weight

This is a dietary product that is included in the diet of weakened patients, including those suffering from liver and gallbladder diseases. The beneficial properties of horse meat help you lose a little weight without much suffering and hunger strikes.

One of the diet options with horse meat:

1. For breakfast, eat 200 g of boiled horse meat, porridge and unsweetened tea.
2. For lunch, prepare 300 g of goulash from horse meat, celery, tomatoes, carrots and onions. Wash down the goulash with natural juice from your favorite fruit.
3. Dine with a vegetable salad with the addition of 100 g of boiled meat, and wash it all down with unsweetened tea.
4. Before going to bed, drink a glass of any fermented milk product, for example, the benefits of which we have already talked about.

You can cook any cereal for breakfast, but without adding milk. For dinner, you can serve not only a vegetable salad, but also boiled or fresh vegetables. It is also advisable to drink herbal infusions and take vitamins.

To lose up to 5 kg, you need to stick to this diet for 10 days.

Kazy – Kazakh boiled horse meat sausage

The easiest way to prepare is boiled horse sausage. In this case, the housewife will not have to use any special devices.

Ingredients:

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

Preparation:

1. Cut both meat and lard into thin elongated strips. The width of each should be about 4 cm. The optimal length of the layers is 12-14 cm.
2. Place the chopped ingredients in a deep bowl. Add all dry ingredients. Actively mash the contents of the container directly with your hands. Both meat and lard should be well saturated with salt and spices.
3. Place the workpiece in a cool place for 20 hours.
4. Prepare the intestines: rub with salt (inverted), rinse with cold and hot water.
5. Tie one end of the intestine securely. Fill the casing with the prepared meat mixture. Tie off the free end.
6. Place the product in a pan with cold water and cook the product for 2-2.5 hours. Immediately after the liquid boils, you need to pierce the filled intestine in several places with a thin needle, 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 thrown away. Based on it, you can prepare, for example, a delicious rich soup.

Culinary certificate

Horse meat is stewed and fried. Vegetable goulash, steaks, cutlets, homemade sausages and sausages, and stew are prepared from it.

At their core, national horse meat dishes are similar: they are pieces of meat, a large amount of broth and some vegetables.

• You can also cook something more exotic, for example beshbarmak (or besbarmak)
  , which is pieces of chopped boiled meat with noodles.
• It’s easy to reproduce the recipe called “kyzdyrma” yourself. In addition to the main ingredient, it also includes potato slices, onion rings, pepper and aromatic herbs.
• Tatar azu is considered one of the most revered and delicious dishes. Consists of horse meat, cut into small pieces, a large amount of broth, fried potatoes, tomatoes, pickles and spices.

The meat must be marinated, not in herbs and pepper, but in a more effective marinade. You can use vinegar, a large amount of onions, wine, mayonnaise, mustard. If you decide to boil horse meat, keep it in boiling water for at least two hours. It is also advisable to simmer for several hours. The longer, the more tender the dish will be.

The product is combined with:

• onions;
• spices;
• herbs;
• tomatoes;
• carrots;
• bell pepper;
• potatoes;
• turnip.

Connoisseurs of oriental cuisine love to serve cooled slices of horse meat with onions and salt. It is believed that it is not as tasty when warm.

As you can see, preparing horse meat dishes is not that difficult, you just have to spend a little more time than usual.

There are all sorts of theories about the special temperament of southern men: the sun inspires them, the mountain or steppe air contributes to the production of testosterone, and genetics contributes to this. However, another important component is missing - the power system. In Central Asia, many republics of the North Caucasus, in Mongolia and Turkey, in the Middle East, for most men, the most valuable and most preferred meat is... no, not lamb - horse meat. Nomadic peoples have been eating it for centuries (in most cases it was the only available meat and generally the only source of food on long campaigns and nomads).

In Mongolia, Kazakhstan, Kyrgyzstan, Uzbekistan, Tajikistan, horse sausage (kazy) is still prepared by hand. Sausage prepared in this way is preferred by many Tatar families on major holidays. In Tatar villages, kazy are also made at home. As a rule, the whole family participates in the process. Men slaughter the animal, women and children process the intestines for the casing and make the sausage itself. Kazy can be prepared dry-cured, smoked or boiled, depending on preferences and recipe.

There are such varieties of sausage as makhan, kyzylyk, sudzhuk. The latter is especially common in Azerbaijan and Turkey. It has a second name - tutyrma. Her recipe has many specific features.

For all types of horse sausage there is one indispensable condition - the use of only natural products when preparing. Only in this case can we talk about its beneficial properties. And there are just no legends about them.

Not only Asians, but also Europeans knew about the benefits of this meat. Thus, the ancient German Teutonic tribes in the second century BC experienced the health benefits of horse meat. It is no coincidence that the Teutons served it during occult ceremonies. Men have long realized that horse meat allows them to remain sexually active for a long time.

In the 19th century, the Russian hygienist Grigory Arkhangelsky, who devoted his scientific works to nutrition issues, considered horse meat an invaluable medicine for saving the lives of patients. Traditional healers used horse meat and fat to treat frostbite and bruises, dislocations and otitis media. Well-cooked horse meat restores digestion and cleans blood vessels. Everyone's favorite horse sausage has the same properties as meat.

In today's popular TV show about health, presenter Elena Malysheva says that horse meat contains such useful substances and microelements as potassium, sodium, phosphorus, copper, iron, magnesium, thiamine, riboflavin, sulfur, vitamins A, B, E, PP. Most of them are invaluable for male strength. Thus, iron is involved in hematopoiesis, and a rush of blood always has a beneficial effect on the potency of men.

Horse meat products contain up to 35 percent protein, as well as a huge amount of amino acids. It is the latter that are involved in the production of hormones, including male hormones - testosterone.

Nutritionist Lyudmila Denisenko talks about such invaluable properties of this meat as a choleretic effect and restoration of liver function. Horse meat and products made from it are an effective means of preventing atherosclerosis; they perfectly clean blood vessels and lower cholesterol levels.

Those who constantly feast on horse meat sausage are reliably protected from such a scourge as muscle dystrophy. But even those who are obese can indulge in this delicacy, since, according to the doctor, a diet based on horse meat products helps to lose about five kilograms in a couple of weeks, with no health risks. Few people know that horse fat, which is added in large quantities to horse sausage, in its composition occupies an intermediate position between vegetable and animal fats.

Men engaged in hazardous work associated with radiation should eat horse meat intensively, as it restores the immune system and prevents the development of cancer.

An important fact is that, due to its unique properties, horse meat is digested eight times faster than, for example, beef. The latter takes 24 hours to be digested by the body, while horsemeat takes only three. Consequently, after eating horse meat, a person does not feel heaviness, as after the usual varieties of meat, he is much more alert and energetic, since the body does not have to spend enormous energy on digesting food during the day, Elena Malysheva is sure. For men who keep themselves in good athletic shape, this is a very valuable quality.

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Cooking in Tatar style

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.

Preparation:

1. Cut films from meat. Divide the remaining pulp into large pieces. Their optimal size is about half a chicken egg.
2. Add dry ingredients, mix everything well.
3. Remove the knives from the meat grinder. In the “kitchen helper” you only need to leave the internal rotating 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 as much air as possible from the sections of the sausage casing. Attach the beginning of the intestine to a meat grinder.
5. Roll the prepared meat into the intestine. During the process, you need to try to constantly release excess air and compact the workpiece. Places where this could not be done must be pierced with a needle.
6. Fill each intestine, tie on both sides. Leave the workpieces for 40 hours, then compact again.
7. Hang the future sausage on the balcony for 2.5-3 months. The room temperature should be 10-12 degrees.

Ingredients:

• horse meat - 1.5 kilos;
• horse lard – 200-250 g;
• salt – 2/3 tbsp.;
• black pepper – 1 tsp;
• garlic - a whole head.

Preparation:

1. Cut the meat into thin long ribbons. Also chop the lard, but its pieces should be smaller.
2. Chop the garlic. Mix it with pepper and salt.
3. Rub the resulting mixture onto the meat and place it in a bag. Tie the package and put it in the refrigerator.
4. Clear the intestine of mucus, rinse thoroughly, fill with meat mixture.
5. Tie the casing of the future meat product on both sides. Hang the resulting sausage loaves for 3-4 days in a sunny but well-ventilated place.
6. Then, put the workpieces in a cool room with good ventilation for 8-9 days.

Homemade meat products can be perfectly stored for up to 20 weeks.

Sausage made from horse meat can be boiled, dry-cured, or smoked. To make the dish especially tasty, it is recommended to prepare it from the meat of three-year-old animals.

Horse meat is the meat of young horses that can be eaten. A specific taste distinguishes horse meat from the meat of any other animal. Of all types of meat, horse meat contains the highest percentage of protein. It contains potassium, phosphorus, sodium, copper, and amino acids. And horse meat contains virtually no cholesterol. Today, horse meat sausage is a delicacy. Below we will tell you several recipes for making horse meat sausage.

Horse meat sausage kazy

Ingredients:

• horse meat – 1 kg;
• lard – 500 g;
• intestines – 50 cm;
• ground black pepper – 3 g;
• cumin – 25 g;
• salt.

Preparation

Cut the meat and lard into strips of 10 cm, 4 cm wide, put in a cup, salt, pepper, sprinkle with caraway seeds and rub well. Cover the container with gauze and leave in a cool place for 2 hours. We wash the horse intestines in cold water, wipe with salt, and rinse 4 more times in cold and then in hot water.

We pierce one end of the intestine with a stick and tie it with strong thread. Place the filling on the other side, alternating with meat. Having filled the intestine, tie the other end, put it in a container and place it in a cool place. We already have a half-finished product. If you eat kazy as a snack, it is boiled. Place the finished sausages in a cauldron, fill with cold water and cook for 2 hours over low heat. When the water boils, remove the foam and pierce the kazy in several places with a needle. Cool the finished homemade horse meat sausages, cut into slices no thicker than 1 cm. It is best served with kazy.

Dry-cured horse meat sausage

Ingredients:

• horse meat tenderloin – 1 kg;
• salt;
• coriander;
• black and red pepper;
• sugar;
• soda;
• Apple vinegar;
• salted lard.

Preparation

Cut the meat into strips no more than 2 cm in length. And prepare the mixture for pickling. Fry the coriander and grind it in a coffee grinder and add the rest of the spices to taste. Sprinkle the pieces of meat with vinegar and rub on all sides with spices. After this, we place the meat in an enamel container, and put pressure on top. Place the horse meat in the refrigerator for 12 hours. After six hours, the meat must be turned over; do not drain the juice that will release from the meat. At the end of the time, take the meat out of the refrigerator and dip it in the marinade (made from apple cider vinegar and water in a ratio of 1:2) for five minutes. Rinse the meat well in the marinade and squeeze.

After this, hang the meat in a well-ventilated place for five days. After five days, grind the product in a meat grinder and mix it with finely chopped lard. Thus, we get the usual sausage mixture. We take a mat and spread cling film on it, form sausages. Place the finished dry-cured sausage on a wire rack and place it in a well-ventilated place for another 5 days. The sausage dries quite quickly, so after five days we store it in the refrigerator.

Dry-cured sausage at home is very easy to prepare, but it turns out very tender and tasty. The dish is prepared from beef, pork, chicken, and horse meat. The secret to preparing this culinary delight lies in the addition of spices and carefully maintained proportions.

The nutritional value

100 g of boiled horse meat contains about 189 kcal, almost 20 g of protein and 10 g of fat. It contains approximately 70% water, and therefore is easily digestible. But when fried it becomes very fatty, tough and high in calories - up to 234 kcal per 100 g.

This is an excellent source of proteins. Protein from horse meat is absorbed better than that obtained from other species.

A real record holder for the amount of molybdenum it contains. Also present: potassium and sodium, phosphorus and iron, sulfur and cobalt, copper and magnesium. Lots of amino acids and various B vitamins, as well as thiamine and riboflavin, vitamins A, PP and E.

Traditional homemade dry-cured pork sausage

At home, traditional dry-cured pork sausage can be prepared with the following ingredients:

• Pork neck – 3 kg;
• Garlic - 5 heads;
• Marjoram – 1 tsp;
• Medical alcohol - 3 tbsp. l.;
• Salt – 3 tbsp. l.;
• Pork small intestine – 1 pc.;
• Pork lard – 750 g;
• Ground hot red and black pepper - to taste.

Step-by-step preparation:

1. Initially, the pork neck and lard are cut into pieces of approximately 1*1 cm. You can twist the pork neck and lard through a meat grinder. This will make the sausage more juicy.
2. The garlic is peeled, washed and passed through a meat grinder. Mixed with chopped meat (or minced meat).
3. Salt is added to the resulting meat-garlic mixture. For 1 kg of meat put 1 tbsp. l. salt. It is necessary to maintain the proportions, because too much or too little salt will spoil the dish during the drying process.
4. Then add black and red ground pepper to taste and stir well to evenly distribute the spices.
5. Marjoram and medical alcohol are added.
6. The small intestine is cleaned and washed under running water. Be sure to check the intestine for holes or damage. A gut, even with small holes, cannot be used. After washing, the intestine is cut into pieces of 50-55 cm.
7. A special attachment is put on the meat grinder, onto which you will need to place the washed small intestine. The end of the intestine is tied with thread.
8. Carefully stuff the intestine by slowly turning the meat grinder handle. To prevent it from bursting, you need to hold the intestine with your hand, distributing the meat mass evenly over it.
9. The stuffed sausages are pierced with a wooden skewer to prevent rupture of the intestine and to allow air to pass through.
10. Each sausage is wrapped in a bandage pre-soaked in saline solution and hung to dry. For 200 g of water you will need 3 tsp. table salt. For drying, choose a bright room with moderate humidity. The optimal room temperature should vary from +10 to +15 degrees. It is very important that there is access to fresh air into the room, but not a draft.
11. After three days, the sausages are removed and slightly rolled out using a rolling pin. The bandages are removed and the products are hung again to dry for about 14–16 days.
12. After cooking, the sausage is stored in the refrigerator.
13. In traditional Belarusian cuisine, pork for dry-cured sausage is cut exclusively by hand by cutting the meat initially lengthwise into equal strips, and then crosswise to obtain uniform pieces.

The main feature of the dish is the addition of alcohol, which prevents the sausage from spoiling during the drying process.

Instead of medical alcohol, you can use cognac. This way the dish will acquire a beautiful color and incredible aroma.

KHASYP Uzbek homemade liver sausage Another unique dish of Uzbek cuisine, bliss for a true gourmet, is khasyp (hasip) - homemade lamb sausage with liver. Despite its not very attractive appearance, this is a real delicacy! “Khasyp” is a proper name and therefore cannot be translated in any way. We will describe a recipe for how to prepare khasyp, but in practice only the most virtuoso housewives with strong nerves can implement it. In addition, it is advisable to have a colorful Central Asian bazaar nearby with all the main components of khasyp (lamb intestines, for example, which are sold there already washed and peeled - a sight, of course, not for the faint of heart, and other lamb offal). Before you prepare khasyp, you will need to turn out and thoroughly wash the lamb intestines - there are not and cannot be any artificial substitutes or casings in homemade sausage, only everything that is natural. This can be done several times in warm water, periodically wiping with salt. To remove the specific smell of lamb, they can be soaked in whey for a short time. Khasyp recipe based on the length of lamb intestines 100 cm: 1 spleen; 200 g lung; 2 kidneys; 100 g meat; a little tail fat (~ 100 g); 2 onions; 1 tbsp. rice (or chopped rice); tomato (optional); salt, pepper, cumin and other spices to taste. Finely chop the meat, liver, fat tail and onion, add washed rice, spices, a little water, mix everything carefully. Then tie one end of the intestine with a strong thread and start stuffing. This is the most labor-intensive process. Some people use a regular funnel for this, but there are masters who can fill the intestine with minced meat using a meat grinder with a special attachment. After completing the stuffing procedure, you need to pull the upper end of our sausage and place it in a circle in a deep frying pan, pierce the sausage with a knife in several places, fill the frying pan halfway with water and place it in a preheated stove or oven. With this preparation, khasyp turns out to be first boiled, then fried. There are recipes where khasyp is placed in a pan of water and just boiled. After the water boils, use a needle to pierce the homemade sausage in several places and cook over low heat for about 40 minutes. When the khasyp is ready, it needs to be cooled, cut into several pieces or circles, sprinkled with onions on top (it is better to cut into thin rings). Khasyp is eaten freshly prepared. It is usually served cold. Or hot, but with broth. Boiled chickpeas (peas) can be served as a side dish. Khasyp in Uzbekistan is most often prepared for major holidays, when a lamb is slaughtered, and it should be used without reserve. Ready-made khasyp is sold in city bazaars of Uzbekistan, in basins on a small grill. Therefore, if you visit Uzbekistan, you don’t have to memorize the recipe and rules for how to prepare khasyp, but simply buy it and try it. Khasyp and its analogues are found not only in Uzbek cuisine, but also among other peoples, mainly those who historically were engaged in cattle breeding.

Horse meat sausage is a traditional dish of the Turkic peoples. It is prepared by stuffing a natural casing (usually horse intestine) with fatty rib meat and spices. The subtlety of the recipe for this dish is that they use not ground meat, but a whole piece of horse meat. Such products are consumed in various forms: raw smoked, boiled or dried; the products do not lose their medicinal qualities. At the same time, traditional medicine claims that horse meat is healing and rich in beneficial properties. The benefits and harms of horse sausage are the topic of this article.

How to choose and how to store?

Horse meat is similar to beef, but is darker in color. Choose a piece that is dense and elastic to the touch - these are signs of freshness. The surface should be slightly shiny and slightly damp.

But pay attention: if you apply a napkin to good meat, it should remain dry, without wet spots.

Horse meat fat has a yellowish color. It should be soft and melt easily even in your hands. Optimally, if the fat is almost white, it means that this is foal meat.

This product is very capricious, so it cannot be stored for a long time. You should not freeze it, as the meat loses its taste and beneficial properties.

If you have purchased a lot of horse meat, do not put it in the refrigerator, but rather make preparations. Homemade stew made from this meat has an excellent taste, is perfectly stored and nourishes the body for a long time.

Types and names of horse sausage

Horse meat is used to prepare various sausages. This type of meat gives the product a special piquant taste, elasticity and many beneficial properties. It is unlikely that you will be able to find such sausage in ordinary stores; it can be purchased in markets in Central Asia. In addition, it is presented in specialized stores. Such products with numerous beneficial properties have many names among different nations:

• Kazy is common in Uzbekistan and Tajikistan. It is considered to be a festive dish. As a rule, Tatars and Turks prepare it on special holidays or for weddings.
• Makhan is a healthy dry-cured sausage made from horse meat and raw fat.
• Kyzylyk is an ancient dish that has been beneficial since the times of the Bulgars. Its preparation complies with the strictest canons of Islam.
• Sujuk is made in Azerbaijan and Turkey, and both Tatars and Arabs value its beneficial properties. It has another name - tutyrma. The cooking recipe has many features; it happens that lamb and beef are also added to it.

Kazy can be either smoked, dry-cured or boiled, it all depends on recipes and traditions, it will be equally useful and will not cause harm.

There is a special rule: sausages with beneficial properties must include only natural products (horse meat, fat, lard and intestines), this is what explains the benefits.

Important! To prepare horse sausage with the greatest benefit and best taste, you should take meat from fattened horses that have reached the age of 3 years: it has special properties.

What benefits does it bring?

This meat is not very popular, although it has a lot of useful properties.

• When cold it gives a warming effect, which can be used in winter.
• Almost never causes allergies.
• When boiled, it is a dietary product and is perfectly digestible.
• Saturates the human body with amino acids.
• Improves the functioning of the gastrointestinal tract.
• Regular consumption has a beneficial effect on metabolic processes.
• Gives an anti-sclerotic effect.
• Horse fat has choleretic properties and is healthier than beef or.
• Helps fight the harmful effects of radiation - a fact proven by scientists.
• Doctors note the effectiveness of the product in the prevention of iron deficiency anemia.

Some scientists claim that the benefits of horse meat exceed those of beef or pork.

With proper heat treatment, such meat can be consumed by children and the elderly.

What are the benefits of horse sausage?

Kazy is a sausage made from horse meat; its benefit lies in its ability to regulate metabolic processes in the body. This fact means that with regular consumption of meat, excess weight will be lost; this is a very useful property. In addition, the increased content of organic acids and the balance of vitamins and minerals can benefit the activity of the gastrointestinal tract and normalize its function. Thus, horse sausage will also be beneficial for women who want to lose weight.

The nomadic peoples who were the first to include this product in their diet note the ability to induce a state of vivacity, increase strength and warm without causing harm.

Comment! Nomads noted that eating horse skin increases male potency.

Research shows the following beneficial properties of horse meat:

• benefits the cardiovascular system;
• reduces the harm caused by cholesterol;
• has a preventive effect against anemia and normalizes hemoglobin levels in the blood.

It is important that the benefit of horse meat also lies in the fact that it has the ability to reduce the harm that is caused to a person from the effects of radiation and chemotherapy. A person who is weakened by toxic harm should definitely include these healthy products in their diet. This will be beneficial and give the body strength to recover, and will also reduce the harm caused by the disease.

Horse meat is extremely rarely capable of triggering allergies, so there will definitely be no harm from this product. Because of this property, the product can be included in the diet of children over 1 year of age. Thanks to the beneficial properties of horse meat, babies grow healthy and strong.

Kazy carries the same beneficial properties as horse meat itself. Horse sausage and its benefits for men are due to the large amount of protein, which does not cause harm, like various additives. But when purchasing this product, it is important to carefully study its composition, otherwise you may end up with harm instead of beneficial properties. Unscrupulous manufacturers often add dangerous ingredients to their products.

With high-quality ingredients, there is only one reason for concern when consuming it - high calorie content. You should not overuse sausage, otherwise you can cause harm to the body instead of benefit.

Composition and calorie content of horse meat

Some people like the aroma of horse meat, others don’t - it’s a matter of habit. The Swedes and French, for example, eat this meat raw, generously flavoring it with hot sauces. In other countries, in order to rid the product of a specific smell, it is either pickled, canned, or added to smoked sausages, mixed with other types of meat products.

Smelling meat brings great benefits to the human body. Horse meat is absorbed by the gastrointestinal tract much faster than dietary beef, despite the large amount of animal protein (25%). And all thanks to the successful, well-balanced content of amino acids.

Due to the rate of absorption (it is eight times higher than the rate of absorption of beef meat), the fibers do not rot in the stomach and do not disturb digestion. Moreover, the choleretic effect that horse meat has restores liver function and generally has a beneficial effect on human health.

Another amazing fact. Scientists have found that the fats contained in horse meat are a cross between vegetable and animal fat. The total amount of fat is no more than 5%, or even less. Therefore, it is a dietary product that does not cause obesity, is not stored in fat and can be used in weight loss diets.

Horse meat contains many useful substances:

Vitamins A (retinol), E (tocopherol), C (ascorbic acid), group B;

Microelements iron, potassium, calcium, phosphorus, magnesium, sodium, zinc, manganese, selenium, copper;

Organic acids.

The calorie content of horse meat is very low. One hundred grams of aromatic fillet contains from 130 to 170 calories. Horse meat needs to be boiled or stewed for a long time, at least three hours. N has very hard fibers that soften only from prolonged heat treatment.

How to make horse sausage at home

In order to prepare healthy homemade horse sausage, you will need to prepare the following ingredients:

• kilogram of horse meat;
• half a kilogram of horse fat;
• 1.5 meters of horse or beef intestines;
• spices to taste;
• 25 grams of salt.

When making sausage, it is better to prefer meat from the ribs; it will make the product more tasty.

Preparation:

All types of horse sausages have a very unusual appearance and are usually popular as snacks. Boiled or fried, they are added to main dishes. You can prepare a very interesting soup with pieces of horse sausage, as well as pilaf or goulash with it.

Horse sausage kebabs will make your outdoor recreation piquant. It is important not to overuse them, because fried fatty horse meat is a very heavy product if you are not used to it.

Made from horse sausage and tartare. To do this, horse meat is ground into minced meat, sauce and spices are added to the meat and served with raw eggs.

What harm could it do?

Harm from horse meat is limited to the following cases.

• It is better to discard the broth after cooking meat, as it can cause stomach upset.
• When fried, it often causes nausea and heaviness in the abdominal area, so you should only eat boiled.
• Horse meat can be contaminated with Trichinella and Salmonella. Therefore, do not buy the product from dubious sellers.

Horse meat must undergo thorough heat treatment before consumption. Then it will not cause any harm to your health.

Calorie content of different types of sausage

Gold standards: sausage according to GOST

Interstate standards for sausage preparation were adopted back in Soviet times. Then all meat products were subjected to thorough checks, and only the freshest and most natural ingredients were included. Boiled sausage according to GOST included only: fatty or low-fat meat, salt, pepper, animal fat (lard).

Depending on the type, additives such as onions, allspice, garlic, cardamom, red pepper, and cumin were allowed. To enrich the product with protein, whole milk or eggs were added. Unfortunately, not many manufacturers follow standards when releasing products, because now you can follow specifications (technical conditions), and these criteria are not so strict and allow the replacement of expensive ingredients with cheaper analogues.