Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 kg of horse-flesh
- 5 kg of suet
- 350 g of salt
- 10 g of black ground pepper
- 50 g of garlic
- greens to taste.
Directions
The prepared meat is rubbed with salt and kept fur 1-2 days in a cool place at the temperature of 3-4_C. Guts are washed and kept for some time in salt water. Meat and fat are cut in small pieces and mixed. Garlic, pepper and salt are added and all this is mixed again. Then the guts are stuffed, its both ends are tied up with a string and they are hung out for 3-4 hours in a cool place.
Shuzhuk is smoked during 12-18 hours over dense smoke at the temperature of 50-60_C, then dried up at 12_C for 2-3 days.
Dried or smoked shuzhuk is boiled on slow fire during 2-2,5 hours.
Before serving the table shuzhuk is cut in thin slices to 1 cm thick, layed out on a plate, decorated with rings of Onion and greens.
Category:Kazakhstanian Recipes
Category:Kazakhstanian Appetizers