Thuringian sausage (25% as compared to up to 60% in other sausages). According to German minced meat law, the "Hackfleischverordnung", raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf-life of 15 days, and sausages immediately frozen after their creation may be stored for 6 months. The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldn't be so hot that the skin breaks. However, some charring is desired. The sausages are sometimes sprinkled with beer during
Culture of Kazakhstan of cuisine which blends traditional savoury Kazakh dishes with European fast food, such as "betinjantabs", proving very popular with younger generations. "Besbarmak", a dish consisting of boiled horse or lamb meat, is the most popular Kazakh dish. Besbarmak is usually eaten with a boiled pasta sheet, and a meat broth called "shorpa", and is traditionally served in Kazakh bowls called "kese". Other popular meat dishes are "kazy" (which is a horse meat sausage that only the wealthy could afford), "shuzhuk" (horse meat sausages), "kuyrdak" (also spelled "kuirdak", a dish made from roasted horse, sheep, or cow offal, such as heart,