Cuju A. (Shuzhuk), the horsemeat sausage. This is accomplished by bringing the meat and fat ribs of a horse. Which, through fermentation and refrigerate for 1-2 days, cut into small pieces and mix well, season with salt, garlic and pepper, then put the filling stuffed into a small horse. Tie both ends of the gut Bring to a boil, remove or smoked and dried.
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