Exquisite delicacy: horse sausage

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Horse meat is a common dish among nomadic peoples. From this meat, which has a specific taste, horse sausage is often prepared, without which not a single national celebration can do. It is added to naryn and pilaf, or simply cut into small pieces and served as a snack. It is believed that this delicious high-calorie delicacy can raise blood pressure, so it is used as a general tonic. Also, horse sausage is used to make other types of sausages to give them elasticity, some viscosity and piquancy, although in some countries it is forbidden to eat it.

Kazy in Uzbek cuisine

It must be said that in Uzbek cuisine horse meat sausage is called "kazy". It is prepared by stuffing horse meat from the ribs into beef or horse intestines. So, the intestine is rubbed with s alt and washed well in water. Pieces of meat, along with bacon, are also rubbed with s alt, cumin andpepper, leave for three hours in a dark place for pickling, then stuff the intestines with the prepared mass and put the semi-finished product in a cold place. It is used both boiled and dried or smoked. But let's take a closer look at the process of preparing this delicacy.

Kazi horse sausage

Ingredients: one meter of horse intestines, one kilogram of horse meat, five hundred grams of horse fat, one spoon of black pepper, two spoons of cumin, one spoon of s alt.

Cooking process

Lard and meat are cut into strips fifteen centimeters long and three centimeters wide, put in a bowl, sprinkled with pepper, zira and s alt and rub the meat so that the spices are absorbed into it as best as possible. Then everything is covered with gauze and put in a dark cool place for six hours (but better for one day) so that the horse sausage turns out fragrant and tasty.

Preparing and filling the intestines

The intestines are thoroughly washed, turned inside out and rubbed with s alt. Then they are again washed alternately in cold, then in hot water several times. Next, one end of the intestine is tightly tied, and from the other end it is filled with the prepared filling, alternating strips of meat and fat, and the other end is tied - this is how a semi-finished product is prepared.

How is horse sausage stored?

If kazy needs to be stored for a short period of time, it is simply hung in a cold place, and if for several months, then it is buried in bran or flour under a ten-centimeter layer. Whenthere is a need to store the sausage for several years, then it is smoked, hung in the chimney, and left there. It should be noted that three-year-old kazy is considered to be an excellent delicacy.

How are kazy used?

Horse sausage, which can be bought mainly in the markets of Uzbekistan, Kyrgyzstan or Tajikistan (it is practically not available in stores), is often served on the table as a cold snack. To do this, it is placed in a bowl of cold water and boiled for two hours over low heat. After the water has boiled, the product is pierced in several places. Before serving, the sausage is cooled and cut into circles, laid out on plates along with herbs, vegetables and chopped onions. The broth in which it was boiled is mainly used for making dough.