Chuchuk - Homemade Horse Meat Sausage
Chuchuk.
A highly nutritious meat dish. It is usually prepared for large celebrations, weddings, and during the autumn slaughter of livestock.
For chuchuk, you need kazy, kabyrga, intestines, salt, red and black pepper, onion, garlic, cumin, and bay leaf. Chuchuk should be boiled carefully, at a low simmer, over a slow fire.
Bubbles that appear under the sausage casing during boiling must be pricked with a needle; otherwise, the casing may burst. Chuchuk is boiled for about 1 to 1.5 hours. We offer readers several types of chuchuk.
The methods of preparation are mostly the same, but there are some quite significant differences. Chuchuk is preferably served with a spicy sauce and a vegetable salad.
Ingredients:
Horse meat (fillet) – 2.5 kg,
thin horse intestines – 175 g,
garlic – 25 g, salt – 10 g,
black pepper – 10 g.
The horse meat and horse fat are cut into strips of 25 cm, seasoned, salted, garlic is added, and left to marinate for a day. The intestines, processed in the known way, are turned inside out and stuffed with the prepared filling from both sides, then tied with coarse thread and connected, ensuring that the length of the sausage does not exceed 50 cm. The sausage is placed in cold, salted water and boiled over low heat for an hour; then, it is pricked all over with a fork and boiled for another 1.5 hours.
The dish is served cold, sliced across with the casing.
Dried Chuchuk
800 – 900 g kazy,
150 – 200 g meat,
intestine (30 – 40 cm),
red and black pepper,
cumin,
wild garlic seeds,
salt.
In autumn, during the slaughter of livestock, chuchuk is specially prepared for long-term storage – it is dried. In winter, chuchuk is frozen. There is almost no significant difference between dried and frozen chuchuk, as being kept in the cold for a long time, chuchuk acquires the taste and all other qualities of dried sausages.
The only difference is that chuchuk for drying is made from pure kazy, without spices and seasonings, while for freezing, it is made from meat and fat with the mandatory addition of cumin, wild garlic seeds, and black peppercorns. In ancient times, dried chuchuk was stored in flour or talcan during hot weather.
The method of preparation is the same as in the previous recipes. Dried chuchuk is boiled a little longer than usual. It is preferable to serve it with a salad.
May Chuchuk
Sheep's straight intestine,
red and black pepper,
salt.
The intestine should be thoroughly washed, salted, sprinkled with red and black pepper, turned inside out, divided into three equal parts, braided, and tightly tied at both ends. Boil may chuchuk for 1 to 1.5 hours.
Serve with a vegetable salad. May chuchuk prepared in this way can be dried and used for making liquid hot dishes.
Kabyrga Chuchuk (Chuchuk with Ribs)
1 kabyrga,
300 g kazy,
intestine (25 – 30 cm),
1 onion,
2 – 3 cloves of garlic,
bay leaf,
red and black pepper,
salt.
Kabyrga chuchuk is most often prepared for weddings and served to the most honored guests.
Salt the kabyrga and kazy, sprinkle with red and black pepper, add bay leaf, onion, garlic, and leave to marinate for a while.
In a thoroughly washed intestine, insert the end of the kabyrga for 3 – 4 cm, tie it. From the other end, fill the intestine with kazy, previously sprinkled with pepper, add onion and garlic, and secure the end with a stick. Connect and tie both ends. To allow the salt and spices to absorb, leave the chuchuk for 2 – 3 hours.
Place the prepared chuchuk in water and boil for 1.5 – 2 hours. Serve with a spicy sauce and salad. If there is little kazy, you can use fat from the ribs instead, adding a small amount of internal fat. Fill the intestine with fat and meat from the ribs, add internal fat, garlic, onion, tie the chuchuk at both ends, and boil.
Dishes from Meat and Offal
