Mi-shuzhuk

How to make a mi-shuzhuk?

This culinary recipe of oriental, or rather Kazakh cuisine, I saw quite by accident. I decided to try to cook it. In my family, everyone loves meat food very much, so mi-shuzhuk left us "with a Bang!". In general, I am a fan of oriental culinary recipes that are intended for cooking meat. Let's cook mi-shuzhuk together today.
Take the brains of a ram and fill them with cold water and soak for two hours. After that, clean them from the outer film, as well as from bruises. Then take the lamb meat. If you don't have lamb, then you can use beef. Cut the meat into small pieces and pass them through a meat grinder. Chop the onion. Sort and rinse the rice. Mix the chopped meat with the brains, chopped onion and rice. Mix everything thoroughly. Add salt and pepper. Add a little water to get the consistency in the form of porridge.
You need to stuff your guts with this minced meat. The intestines should be well washed, soaked in salt water and turned inside out. Be sure to tie the ends. Stuffed sausages should preferably be sent to the refrigerator for several hours. Then boil the mi-shuzhuk. To do this, place the sausage in a saucepan with cold water, put it on the stove. After boiling, remove the foam with a slotted spoon, pierce the intestines with a needle in several places and cook over low heat with the lid closed until ready. Then remove the sausage from the pan and serve hot or cold.

Bon appetit!

For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished dish risks getting dry.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.