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Chouchouk (horse sausage): recipe illustration
Appetizers & nibbles

Chouchouk (horse sausage)

Dried horse sausage, made in casing then air-dried and smoked, sliced thinly. Its texture is firm and its flavor intense, seasoned with garlic and pepper. It accompanies tea and festive meals of the steppes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat and fat into very small cubes, then chop them with a knife or pass them through a fine grinder plate.
  2. Crush the garlic and mix it into the meat with the salt, pepper and spices until you get a uniform filling.
  3. Rinse the casing in cold water, then stuff it with the filling, packing it firmly to avoid air pockets, and tie both ends with string.
  4. Hang the sausages in a cool, airy place (about 10 to 15 °C) for 3 to 4 weeks, until they are firm to the touch.
  5. To serve, cut the chouchouk into thin rounds through the casing and arrange on a plate with bread.

Variations and tips

Quick version. Replace the long drying with 24 hours in the fridge under light pressure; the texture will be more tender.

Using what's easy to find. Replace the horse meat with lean 80% beef and add a little beef fat.

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Original Ecomely recipe.