Skip to main content
Fig. 11 | Journal of Ethnic Foods

Fig. 11

From: Horsemeat in the culinary traditions of the Mishär Tatar diaspora in the eastern Baltic Sea region: cultural and historical aspects

Fig. 11

Dried horse sausages, Petrjaksy village, Nizhny Novgorod region. After several months in the attic, the sausages are ready to be eaten. The sausages must be hard and dry before they are considered suitable for consuming. They are considered “mature” when they are hard enough. Children are sent up into the attic several times during April–May to check on the sausages, thus learning the right texture, color, and hardness. The sausages are cut into pieces and served in each family in the way they prefer, with potatoes, bread, or other dishes. Usually, no dry sausages are left when the next fresh sausages are prepared. Horsemeat sausages are considered a delicacy and they are a great favorite for all members of the Mishär Tatar household. Photo Elvira Umarova 2020

Back to article page
\