Boiled Shuzhuk
Main Dishes • Turkish
Description
Boiled Shuzhuk
Ingredients
- Bear meat 0 lbs
- Pork intestines 5 pieces
- Salt 0 oz
- Sugar ½ teaspoon
- Garlic 1 clove
Step-by-Step Guide
Step 1
Cut the horse meat (traditionally, meat from various parts is used — the inner part of the hind leg, i.e., the pelvic area, and a bit of brisket) into pieces of 300–400 grams, rub with a mixture of salt, sugar, and minced garlic, place in a ceramic container for 3–4 days, keeping at a temperature of 2–40°F.
Step 2
Prepare the intestines (you need to take 0.5 meters of intestines). Turn them inside out, rinse in cold water, rub with salt, let sit for 5–10 minutes, then scrape off the film without touching the fat, rinse 4 times in cold and hot water, scrape off the slime again, turn the intestines back to the right side, and cut into pieces 50 cm long. Tie one end of each piece with strong thread and stuff with the prepared meat from the other end.
Step 3
Prepare the meat by cutting it into 2 cm cubes. Stuff the intestines with the meat and hang them to dry for 3–4 hours in a cool place (10–55°F).
Step 4
After this period, the shuzhuk can be boiled for 3 hours in water, piercing the sausages in several places with the tip of a knife.
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