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Fig. 5 | Journal of Ethnic Foods

Fig. 5

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

Fig. 5

Freshly made horsemeat sausages in Petrjaksy village, Nizhny Novgorod region. For the sausages, the most important thing is to store them in a suitable place. During the first night after preparation, the newly meat-filled intestines are left in the kitchen, where any excess liquid drops off. Then the horse sausages are stored in the attic, where they will dry and slowly get the right texture, color, smell, and taste. Usually, they are hung from the ceiling to get enough air. The sausages need several months to dry and mature before they can be eaten. If the sausages are not ready by the end of May, a night in room temperature in the kitchen will speed up the process. After maturing, the sausages can be kept in a newspaper in the freezer. Photo Elvira Umarova 2020

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