ALL
sausage
ICH Elements 3
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SHAHLUT, shohlut
A kind of ancient dish in form of sausage. It is prepared with beef or lamb, some fat, and spices in the pot.
Tajikistan -
Traditional knowledge related to making of meat products (chuchuk, zhorgoom, byzhy, olobo, tash kordo)
One of the main meat delicacies is a horse meat sausage called ‘chuchuk’. It was made out of horse intestine stuffed with horse meat and fat. Sheep meat and internal organs were used to make such delicacies as ‘jorgoom’ (made out of sheep lungs and stomach), ‘byzhy’ (a sausage made out of sheep liver, fat and blood) and ‘olobo’, that is sheep lungs filled with milk and boiled in water. Tash kordo is an ancient Kyrgyz dish. Literally, it means “food prepared on hot stones”. The separated and marinated meat is wrapped into the game skin and prepared in a hole in the ground about 1.5 m long and 70 cm wide, with stones at the bottom and sides hanged over the hot ashes.
Kyrgyzstan -
HASIB, kalbasa
Traditional sausage which is prepared of beef or lamb, liver, heart, rump and spices. These ingridients will be sliced and grinded, and then will be put in the cleaned gut of sheep or cow. Raw sausage will be cooked in a pot of boiled water.
Tajikistan