Lamb sausage

Lamb for Russians is a rather uncharacteristic product, but in eastern countries this meat is one of the most basic and most common. Due to the sufficiently specific taste and smell, lamb needs a special preparation formula, which consists primarily in the cooking method and the addition of various spicy components.

It is customary to cook a lot of delicious and satisfying dishes from lamb, such as barbecue, manti, shurpa, pilaf, beshbarmak. In addition, soups, broths are boiled from lamb, and various fried and stewed dishes are also prepared. Among all this variety of dishes, lamb sausage holds a special place. Moreover, there are certainly many variations of its performance.

Take, for example, a national Tatar dish called tutyrma, which is a soft, very juicy and aromatic sausage with lamb and the addition of buckwheat. Today, in a network of supermarkets that also have a home-cooked food department, such sausage is made with lamb according to old recipes, achieving an excellent taste of a product that is difficult to forget.

In addition, another type of lamb sausage is khasip. It is made with lamb flesh, puff fat, as well as offal from this animal. In the process of ground meat kneading, ground black pepper and nutmeg are added to the lamb sausage composition. In essence, it is a fragrant lamb sausage with a livery, which is distinguished by unsurpassed gastronomic qualities. They eat khasip both hot and cold.

Not only is the special taste so appreciated in beef sausage, but the beneficial properties of this product are no less important. So, for example, the benefit of lamb sausage lies in the content of a considerable amount of animal protein, which is approximately equal to the indicator of this substance in pork. At the same time, the fat in lamb cannot be said to be much more than in other types of meat, so it can be attributed to healthy foods.

Scientists have proven that the useful properties of lamb (and lamb sausage, among other things) for the human body are also due to the fact that it contains a large amount of mineral salts, such as sulfur, iodine, potassium, chlorine, sodium, magnesium, iron, manganese, cobalt. Also, this type of meat contains a number of vitamins of group B. By the way, the percentage of iron content of lamb is completely superior to many meat products - it can only be compared with deer meat. Thanks to this useful property, natural lamb sausage is considered an important product in the menu of people who suffer from anemia.