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Smoked horse meat sausage. [Photo by Li Hongrui/chinadaily.com.cn] |
Smoked horse meat sausage
Kazak people in Xinjiang put horse meat (often with bones) and the fat on the belly of a horse in the clean horse intestine. Then the sausages are hanged in the open air and smoked by the burning pine trees for 1 hour each day. After 10-15 days, smoked sausages are finished. During Chinese New Year, the horse meat sausage is very popular. People often take it with red wine.
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