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Fig. 3 | Journal of Ethnic Foods

Fig. 3

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

Fig. 3

Chopped horse meat is being prepared for sausages. In Petrjaksy village, Nizhny Novgorod province, a Tatar family prepares the contents for the sausages. The traditional dried horse sausage, kazy, is still very popular in the Mishär Tatar villages in Russia. In the village setting, the sausages are made by the family members with help from neighbors and friends. Urban Tatars and those living in the diaspora in Saint Petersburg and other large cities buy their sausages from meat shops. Those who have relatives or a house in a village can also get or prepare their own home-made sausages. Photo Elvira Umarova 2020

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