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6 Serves
79 Mins
Prepare the horse meat by cutting it into long strips and seasoning thoroughly with salt and black pepper.
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MexicanVitamin B5
0 mg / 5 mgFolate
1 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
10 mg / 1,250 mgPotassium
90 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Stuff the seasoned meat into the cleaned intestine casings, ensuring they are packed tightly, and tie the ends securely with butcher's twine.
Place the sausages in a large pot filled with water and simmer over low heat for approximately 50 minutes until the meat is tender.
Remove the sausages from the pot, allow them to cool slightly, and slice them into rounds to serve.
9
g62
g7
g
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Kenyan