Boiled shuzhuk
5 servings
360 minutes
Shuzhuk is a traditional boiled meat sausage popular in Turkic cuisine. Its history dates back to ancient times when nomadic peoples prepared meat for long journeys. Horse meat, infused with the aromas of garlic and salt, is gently aged for several days, then carefully stuffed into natural horse intestines, hung to dry, and boiled until ready. The result is a juicy, rich sausage with a deep meaty flavor and slightly spicy notes. Shuzhuk is great as a standalone dish or appetizer, served with greens and fresh vegetables. It symbolizes a careful attitude towards traditions and the art of meat preparation passed down through generations.
1
Cut the horse meat 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, and keep at a temperature of 2–4 degrees Celsius.
- Horse meat: 1 kg
- Salt: 35 g
- Sugar: 0.5 teaspoon
- Garlic: 1 clove
2
Prepare the intestines (need to take 0.5 meters of intestines). Turn 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 inside out, cut into 50 cm pieces. Tie one end of each piece with strong thread, and place the prepared meat from the other side.
- Horse intestines: 5 piece
- Salt: 35 g
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 (10-12 degrees Celsius).
- Horse meat: 1 kg
- Horse intestines: 5 piece
4
After this period, the shuzhuk can be boiled for 3 hours in water, piercing the sausages in several places with a knife tip.
- Horse intestines: 5 piece