Sausage "Mahan" from horsemeat: reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Horse meat, like sausage from it, today is considered a real delicacy. It is much he althier than other types of meat, contains a protein that is complete in terms of amino acid composition and is absorbed 8 times faster than beef. Hypoallergenic and dietary horsemeat helps lower blood cholesterol levels and increase hemoglobin. There are several types of horse sausage, for example, "Kazy", "Shuzhuk", "Makhan". These national Central Asian dishes differ in cooking technology. In our article, we will talk in detail about the Mahan sausage and present a recipe for making it at home.

Description and photo

"Mahan" - dried sausage, which is made only from horse meat. Neither pork nor beef is suitable for her. Even the name of the sausage "Makhan" 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 at the same time it literally melts in your mouth. The real "Mahan" -sausage, the photo of which is presented above, is almost black. When looking through it into the light, a ruby hue is clearly visible. It has a characteristic cut, in which minced meat and large pieces of fat can be traced. A feature of this dry-cured sausage is that minced meat is never used in its manufacture, 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 Mahan sausage.

Composition

The composition of the sausage is as close to natural as possible. For the manufacture of this dry-cured product, only horse meat, raw horse fat, s alt and spices are used. The traditional "Makhan" is made exclusively by hand, and from the meat of specially grown horses. Animals are intensively fattened, then the horse meat turns out to be dense with a small layer of fat. "Makhan" is not prepared from the meat of workhorses that were used as draft power. The age of the animal must not exceed two years.

In the manufacture of sausages, not only the composition is taken into account, 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, this ratio may not be the same for different sausage manufacturers.

Makhan horsemeat sausage: manufacturing technology

Even on an industrial scale, real Mahan is handmade and only from fresh, not frozen horsemeat.

The entire production process can be divided into severalstages:

1. Deboning - muscle removal of horse meat from the bone. This method of processing the carcass of an animal allows you to quickly and better perform the next stage of the process.
2. Trimming - removal of veins and connective tissues from horsemeat. The purpose of this stage is to get the highest quality meat. It is from such high-quality horse meat without veins and films that the Mahan sausage is made. After preparing the raw meat, it is cut into large portioned pieces about 3 cm in size on each side.
3. Ambassment and ripening of meat - at this stage, s alt and spices (sugar, pepper, garlic, etc.) are added to the prepared meat pieces. Horse meat is thoroughly mixed and left in this form for maturation in refrigerators. The duration of this stage is several days, provided that no ripening accelerators are added to the meat.
4. Forming - at this stage, a semi-finished product is formed. The meat is stuffed into a natural casing, the diameter of which is usually 40 mm, and sent for drying.
5. Drying - the formed products ripen in special chambers for 40 days. Horse sausage "Mahan" is not amenable to heat treatment. It is prepared in a dry-cured way, thanks to which it is possible to preserve its natural color and aroma.

Ready sausage is cut chilled to a temperature of 0-7 degrees. The thickness of each slice should be no more than 1.5 mm.

Sausage Reviews

Opinions of folk tasterssausages "Makhan", as usual, are ambiguous. Of course, first of all, it all depends on the manufacturer. But even without taking this factor into account, positive and negative feedback on sausage can be divided into two independent groups.

Mahan was liked by buyers as follows:

• interesting natural taste;
• pleasant fragrance;
• natural composition and benefits for the body.

Negative customer feedback is as follows:

• presence of chemicals in most manufacturers' products (flavorings, flavor and aroma enhancers, color fixatives, antioxidants);
• use minced meat rather than sliced meat;
• specific taste, the presence of coarsely chopped fat.

When choosing dry-cured products, it is important to pay attention to the quality criteria that a real Mahan sausage should have. This is its structure (not stuffing), and color, and composition. The reviews and recommendations presented above will allow you to buy really tasty and he althy horse meat sausage. Meanwhile, with a strong desire, it can be prepared at home.

How much does Mahan cost?

Anyone who wants to try a truly high-quality and tasty Mahan, which does not contain any unnecessary ingredients, should know that such a sausage cannot be cheap. The average price per kilogram of this dry-cured product, made from horse meat, horse fat, s alt and spices, is approximately 800-1000rubles per 1 kg.

Makhan sausage is usually sold in whole or cut loaves weighing 400 or 200 g. The length of a whole stick can be 40 cm.

"Mahan" (sausage): homemade recipe

To prepare raw smoked sausage, you will need horse meat and horse fat, chilled and cut into pieces 5-10 mm thick. The ratio of meat to lard in homemade sausage is usually 10:1, that is, 1 kg of lard is taken for 10 kg of meat.

After cutting all the ingredients, the horsemeat is s alted for 3-5 days. To do this, 380 g of s alt, 200 g of sugar and squeezed garlic, ground pepper to taste are added to a container with meat pieces. All ingredients are thoroughly mixed, after which the raw materials are sent for maturation at a temperature of 2-6 degrees in a ventilated room. Next, the meat preparation should be filled with a shell (shell or collagen protein) and sent for drying.

Sausage "Makhan" at home is cured for about 30-45 days in a ventilated room and a humidity of about 70%. You can store it in the refrigerator for 120 days, after wrapping each loaf in parchment paper.