Skip to main content
Fig. 4 | Journal of Ethnic Foods

Fig. 4

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

Fig. 4

Horse sausage making in Helsinki, Finland. Adults and children work together to fill meat into the washed horse intestines and making small holes with sticks in the sausages to let out air. The Mishär Tatar diaspora in Finland has for more than a century kept their food traditions. Horsemeat sausages are considered a delicacy, but they are also the result of joint effort. The adults transmit traditional knowledge and skills in cooking Tatar dishes by involving everybody in the process of preparing. The children observe and try their hand at every phase of the sausage preparation. The meat must be cut into suitable size and the intestines filled tightly, which requires training and experience. Photo Fazile Nasretdin 1986

Back to article page
\