2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
What is a kazy (sausage) product? You will find the answer to this question in this article. We will also tell you how to make this appetizer and serve it to the table.
General information
Kazi is a sausage made from horsemeat, which is a traditional dish of the Turkic peoples. This product is made by stuffing a natural casing (most often horse intestine) with fatty meat (from the ribs) and spices. The peculiarity of the preparation of this dish is that the intestines are filled not with minced meat, but with a whole piece of horse meat.
Such a product can be used in different forms (raw smoked, boiled or dried). It should also be noted that the Kazakhs and Bashkirs usually eat boiled kazy, while the Tatars eat them smoked.
Selection of raw materials
When properly made, horsemeat sausage is very tasty and fragrant. Kazy is an obligatory dish of the Turkic peoples (nomadic Bashkirs, Kyrgyz, Tatars, Kazakhs, Karakalpaks and Nogais), which is served exclusively at the festive table.
Before telling you about how such an appetizer is made, you should pay attention to the fact thatthat the meat for this product is taken only from fattened horses, in which there is a large amount of fat.
Cooking Features
Horse meat sausage at home does not take very long to prepare. Quite often, kazy is boiled together with meat and served together as one large dish. Often, beshbarmak (thinly rolled and sliced dough boiled in meat broth) is also presented with such a sausage
Among some Turkic peoples, kazy is used to prepare naryn and pilaf. With such a sausage, the second dish turns out to be very fragrant, tasty and satisfying.
Kazi Sausage: Easy Recipe
Horse meat is called the meat of young horses. Its specific taste is liked by many cooks. Of all types of meat, it is horse meat that contains the largest amount of protein. In addition, it contains phosphorus, potassium, copper, sodium and amino acids. It should also be noted that there is practically no cholesterol in such a product.
Currently, horsemeat sausage is a rather expensive delicacy. If you can’t afford to buy such a product in a store, then we suggest making it yourself. To do this, use the recipe below.
So, we need:
- fresh horse meat - about 1 kg;
- horse fat - about 500 g;
- horse intestines or any other natural casing - approximately 50 cm;
- ground black pepper - about 3g;
- fine sea s alt - optional;
- cumin - about 25g.
Processing components
Homemade horsemeat sausage is made in stages. First, the meat product is washed well in cool water, and then cut together with horse fat into strips 10 cm long and 4 cm wide. After that, the ingredients are laid out in a deep bowl and flavored with spices (pepper, cumin and s alt). At the same time, all pieces of meat and fat are carefully rubbed with the resulting spicy mixture.
After carrying out the described actions, the filled container must be covered with thick gauze and left in a cool place for exactly 2 hours.
Sheath preparation
While the meat product is marinating, you should start preparing the natural casing. As it, we recommend using horse intestines. Only in this way you will get a real Kazakh sausage.
The purchased casing should be thoroughly rinsed in cool water, and then heavily soaked with coarse sea s alt and rinsed 4-6 more times, but in hot water.
Case filling process
Horse meat sausage at home is formed in almost the same way as other similar products. To do this, one end of the horse intestine should be pierced with a stick, and then tied with a strong thread. On the other hand, it is required to lay out the previously prepared filling in a natural shell. At the same time, the meat product should be alternated with lard without fail.
Having filled the horse intestine with all the stuffing, its second end must be tightly tied with threads. In this form, the sausage should be put in a container withcover and leave in a cool place.
Heat treatment
Very many representatives of the Turkic peoples use dry-cured kazy. However, to prepare such a product, you will need quite a lot of time. Moreover, for drying the sausage, you should prepare a place where it could hang on a rope and dry for a long time (about two weeks).
Considering all of the above, we decided to quickly cook horse sausage and serve it to the festive table as a fragrant and hearty sliced snack.
After the natural shells are stuffed with stuffing (meat and bacon with spices), and also tightly tied with threads, they should immediately be placed in a large cast-iron cauldron (cauldron). Next, the finished products must be poured with ordinary drinking water (preferably cold) and put on a slow fire. After boiling the broth, it is recommended to cook the product for about two hours. In this case, the fire should not be increased. Otherwise, the horse shell may burst, allowing the filling to come out.
It should also be noted that after boiling water in a cauldron, an unpleasant gray foam should form on the surface of the broth. You need to get rid of it using a slotted spoon. In addition, to prevent swelling and subsequent damage to the horse intestine, it should first be pierced with a needle in several places. This action will contribute to the release of air bubbles from under the shell, keeping the kazy in its entirety.
Proper serving
Now you know how a real Kazakh sausage is prepared from horse meat, horse fat and natural casing. After the formed product is subjected to heat treatment and is completely cooked, it should be carefully removed from the broth and put on a flat plate to cool.
Ready-made homemade horsemeat sausage must be cooled, cleaned of intestines and cut into circles no thicker than 1 centimeter. It is better to serve such an appetizer to invited guests along with pickled onions. Enjoy your meal!
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