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4 Serves
125 Mins
Cut the horse meat and animal fat into small pieces and season them with salt and pepper.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
17 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
271 mg / 4,700 mgSodium
605 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Mix the meat with onion and garlic, then fill the mixture into sausage casing or shape it into compact links.
Prick the sausage casing in a few places, place the links in a pot of gently simmering water, and cook until firm and cooked through.
Rest the shuzhuk briefly, slice it, and serve warm or cooled with its cooking juices.
15
g55
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Ethiopian
German