Konin, like sausage from it, is today considereda real delicacy. It is much more useful than other types of meat, contains a high-grade amino acid protein and is digested 8 times faster than beef. Hypoallergenic and dietary horse meat helps to lower the level of cholesterol in the blood and increase hemoglobin. There are several types of horse sausage, for example, "Kazy", "Shuzhuk", "Mahan". These national Central Asian dishes differ in technology of preparation. In our article we will tell in detail about the sausage "Mahan" and will present a recipe for its preparation at home.
"Mahan" - raw sausage, which is madejust horse meat. Neither pork nor beef are suitable for her. Even the name of the sausage "Mahan" comes from the main ingredient of this Central Asian dish and is translated as "horse" or "horse meat".
"Mahan" has a delicate taste.The product has a dense structure, but it literally melts in the mouth. This "Mahan" - sausage, the photo of which is presented above, is practically black. When you look through it, a ruby tint is clearly visible. Has a characteristic cut, in which traced chopped meat and large pieces of fat. A peculiarity of this cheese sausage is that it is never used for its production, but only whole pieces of meat and fat. However, true connoisseurs of such a product consider this, rather, its advantage, emphasizing the naturalness of the sausage "Mahan".
The composition of the sausage is as close as possible tonatural. To produce this raw product, only horse meat, horse raw fat, salt and spices are used. The traditional "Mahan" is made exclusively by hand, and from the meat of specially grown horses. The animals are heavily fattened, then the horse's horse is dense with a small layer of fat. "Mahan" does not prepare from the meat of working horses, which were used as draft force. The age of the animal should not exceed two years.
When making sausages, not onlycomposition, but also the ratio of ingredients. So, for example, the approximate amount of horse fat is 5-10% of the total weight of meat. However, in different sausage producers this ratio may not be the same.
Even on an industrial scale, the real "Mahan" is made by hand and only from fresh, not frozen horsemeat.
The whole technological process of production can be divided into several stages:
Ready-made sausage is cut in a cooled to a temperature of 0-7 degrees. The thickness of each slice should not be more than 1.5 mm.
Opinions of the people's tasters sausage "Mahan", asusually, are ambiguous. Of course, in the first place everything depends on the manufacturer. But even without taking this factor into account it is possible to single out in two separate groups positive and negative reviews on sausage.
"Makhan" liked the buyers the following:
Negative feedback from customers is as follows:
When choosing raw products it is important to drawattention to the quality criteria that the real sausage "Mahan" should possess. This and its structure (not stuffing), and color, and composition. The above reviews and recommendations will allow you to buy really delicious and healthy sausage from horse meat. Meanwhile, with a strong desire, it can be cooked at home.
Anyone who wants to try for realquality and delicious "Mahan", which does not contain any extra ingredients, you should know that this sausage can not be cheap. The average price per kilogram of this raw product, made from horse meat, horse fat, salt and spices, is approximately 800-1000 rubles per 1 kg.
Sausage "Mahan" is sold usually in whole or cut loaves weighing 400 or 200 g. The length of the whole stick can be 40 cm.
For the preparation of raw smoked sausageNeed horse meat and horse bacon, chilled and cut into pieces 5-10 mm thick. The ratio of meat to fat in home-made sausage is usually 10: 1, that is, 10 kg of meat is taken 1 kg of fat.
After cutting all the ingredients of horse meatsalted for 3-5 days. For this, 380 g of salt, 200 g of sugar and squeezed garlic, and ground pepper to taste are added to the container with meat pieces. All ingredients are thoroughly mixed, after which the raw material is sent for ripening at a temperature of 2-6 degrees in a ventilated room. Next, the meat stock should be filled with a shell (chereva or collagen belkosin) and sent for drying.
Sausage "Mahan" at home conditions is dullapproximately 30-45 days in a ventilated room and humidity of about 70%. You can store it in the refrigerator for 120 days, after wrapping each loaf in parchment paper.
