Traditional Kazakh Kazy Recipe: A Guide to Making Homemade Horse Sausage

Ingredients

2.5 kg of Horse Rib
50 g of Salt
30 g of Black Pepper
1 liter of Water
2 meters of Intestine
2 cloves of Garlic

Steps and instructions

Start by thoroughly washing the horse rib meat. Once clean, cut the meat into long, thin strips.
Next, season the meat strips with salt and black pepper. Add crushed garlic for extra flavor. Mix well and let it marinate for about 2 hours.
While the meat is marinating, clean the intestines thoroughly with plenty of water.
Once the intestines are clean, start stuffing them with the marinated meat. Ensure to pack the meat tightly into the intestines.
When all the meat is stuffed, tie the ends of the intestines to secure the meat inside.
Now it's time to cook the kazy. Place the stuffed intestines in a large pot, cover with water, and bring it to a boil.
Reduce the heat to low and let it simmer for about 3 hours, or until the meat is tender and fully cooked.
Once cooked, remove the kazy from the pot and let it cool before slicing. Serve with a side of your choice.

Tools for making

Cutting board - A sturdy surface to safely cut and prepare the horse rib meat.
Knife - A sharp knife for slicing the meat into thin strips and preparing the ingredients.
Mixing bowl - A bowl to mix the meat with the seasonings and allow it to marinate.
Twine - String or twine to tie the ends of the stuffed intestines and secure the meat inside.
Large pot - A spacious pot to cook the kazy and ensure it is fully submerged in water.
Tongs - Long-handled tongs to handle the kazy safely during the cooking process.
Slotted spoon - A spoon with slots to remove the cooked kazy from the pot without draining excess liquid.
Knife - Another sharp knife for slicing the cooked kazy before serving.

Recipe variations

Use a different type of meat, such as beef or lamb, instead of horse rib.
Add spices like cumin, paprika, or coriander to the marinade for additional flavor.
Experiment with different herbs like thyme, rosemary, or oregano to enhance the taste.
Include diced onions or bell peppers in the meat stuffing for added texture and flavor.
Try smoking the kazy for a smoky flavor by using a smoking device or grill.
Replace the traditional intestine casing with synthetic sausage casings or natural casings from other animals.
For a healthier option, use lean cuts of meat and reduce the amount of salt or opt for low-sodium alternatives.
Explore different cooking methods such as baking or grilling the kazy instead of boiling.
Vegetarian or vegan variation: Substitute the meat with a plant-based protein alternative like seitan or textured vegetable protein (TVP), and adjust the seasonings accordingly.

Recipe overview

Kazy is a traditional sausage dish from Kazakhstan that utilizes horse meat, specifically the rib. This flavorful and hearty sausage offers a satisfyingly meaty experience with a kick of spice from black pepper. In this recipe, thinly sliced and seasoned horse rib is packed tightly into cleaned intestines, then slowly simmered until tender and fully cooked. The result is a unique and savory sausage that's both delicious and satisfying. This recipe requires some time and patience, but the result is well worth the effort. Enjoy your homemade Kazy with a side of your choice for a complete and authentic Kazakh meal.

Common questions

Can I use a different type of meat instead of horse rib? No, traditional kazy is made using horse rib meat. The unique flavor and texture of horse meat contribute to the authentic taste of this dish.
How long does it take to marinate the meat? It is recommended to marinate the meat for about 2 hours to allow the flavors to penetrate and enhance the taste.
Can I use pre-cleaned intestines? While it is possible to use pre-cleaned intestines, it is important to ensure they are thoroughly cleaned before stuffing to avoid any unpleasant flavors or textures.
Can I cook the kazy in a pressure cooker? While it is possible to cook kazy in a pressure cooker, it is traditionally cooked on low heat for a longer duration to achieve a tender and flavorful result.
What can I serve as a side dish with kazy? Kazy is often served with traditional accompaniments such as naan bread, pickled vegetables, and yogurt. Rice or mashed potatoes can also complement the dish well.

Serving dishes and utensils

Large Pot - A large pot is needed to cook the kazy and simmer it for several hours.
Knife - A sharp knife is essential for cutting the horse rib meat into thin strips.
Mixing Bowl - A mixing bowl is required to marinate the meat with salt, pepper, and garlic.
String - String is needed to tie the ends of the stuffed intestines to secure the meat inside.
Colander - A colander is useful for thoroughly cleaning the intestines before stuffing.

Origin stories

Kazy is a traditional sausage-like dish originating from the nomadic cultures of Central Asia, particularly in Kazakhstan and Kyrgyzstan. Horse meat has been a staple in the diet of these nomadic tribes due to the abundance of horses in the region. The making of Kazy is quite a ceremony in itself, often prepared during special occasions. The intriguing part of Kazy is its preparation method. The meat is stuffed into horse intestines which then is hung in a cool place to dry for several weeks. The drying process allows the flavors to concentrate and gives Kazy its distinctive taste. While it might not be a common dish in many parts of the world, in Central Asia, it's enjoyed as a delicacy and a cherished aspect of their cultural heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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