www.sausagemaking.org

Has anyone tried this? (I mean in moderate amounts, mixed with pork and maybe beef) I can get horse meat quite cheap here.

You could try it in a fresh sausage or maybe with a salt beef recipe


Jim

Isn't there somewhere that they use donkey in salami?

In Italy, they use both horse AND donkey. I have some horse salame I brought back with me, it's very lean.

Yes, the Frenchies make saucisson a l'ane (the "a" should have a hat on it but blowed if I can find it on the French keyboard layout). I've tried it, don't think there was much donkey in it, it tasted like a bog-standard well-cured pork sausage (Jésus type jobbie).

I've seen horse salami a few times in France but not tried it: mainly in markets rather than les grands surfaces.

Martin/

â

There you go

Merci Monsieur! Saucisson à l'âne it is then. Donkey flavoured or not, it was quite tasty.

Hi,
I've eaten both horse and donkey salami many years ago in southern germany. Knowing what I know now, I imagine it was a mixture with pork. It as extremely nice but there again, I was chasing a fair maiden(?) at the time and my mind was mostly somewhere else.
Have a go, live dangerously.
Regards,
Jan. Brisbane.

Thanks for the replies. Does anyone have a recipe for an unsmoked salami (Italian-style) containing horse meat?

PS I'm glad this subject didn't cause as much commotion as my whale meat thread the other week.

Yes, Andre. I'll get back to you with a recipe.

Found a bunch, they're all pretty similar. 70-80% horse meat, 20-30% pork belly. Salt, pepper, garlic, nutmeg and wine(either). Stuffed in beef middles.

Thanks! I will try it when I get space.