Skip to main content
Fig. 8 | Journal of Ethnic Foods

Fig. 8

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

Fig. 8

Horse sausage making in an apartment kitchen, Helsinki, Finland. The children participate actively from an early age in the work, filling the intestines with meat and making sticks for the ends of the sausages. The sticks are used to make holes in the sausages to let out air and also to fix the ends, from which the sausages are hung. The methods of sausage making among the Tatar diaspora in Finland remains very much the same as in the ancestral villages in the Volga region. Today, they have access to modern kitchen equipment, however, which facilitates and speeds up the preparation process. Photo Fazile Nasretdin 1986

Back to article page
\