Horse meat is a common dish among nomadic peoples. Horse meat sausage is often made from this meat, which has a specific taste, without which no 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 is able to raise blood pressure, so it is used as a restorative remedy. Horse sausage is also used to prepare other varieties of sausages to give them elasticity, some viscosity and piquancy, although its use in food is prohibited in some countries.
Kazi in Uzbek cuisine
I must say that in Uzbek cuisine sausage made from horse meat is called "kazy". It is prepared by stuffing horse meat with ribs in the beef or horse gut. So, the intestine is rubbed with salt and washed well in water. Pieces of meat along with lard are also rubbed with salt, cumin and pepper, left for three hours in a dark place for pickling, then stuffed with a prepared mass of intestine and put the cake mix in a cold place. They use it both boiled and dried or uncooked 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 tablespoons of zira, one spoon of salt.
Cooking process
Lard and meat are cut into strips of fifteen centimeters long and three centimeters wide, put into dishes, sprinkled with pepper, zira and salt and rub the meat so that the spices soak into it as best as possible. Then everything is covered with gauze and put in a dark cool place for six hours (but preferably for one day), so that horse sausage It turned out fragrant and tasty.
Gut preparation and filling
The intestines are thoroughly washed, turned inside out and rubbed with salt. Then they are washed again alternately in cold or 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 second end is tied - in this way the semi-finished product is prepared.
How is horse sausage stored?
If kazi need to be stored for a short period of time, it is simply suspended in a cold place, and if it is several months, then it is buried in bran or flour under a ten-centimeter layer. When it becomes necessary to store sausage for several years, it is smoked by hanging in a chimney and left there. It should be noted that the treasures of three years ago are considered to be an excellent delicacy.
How to use kazy?
Horse sausage, which can be bought mainly in the markets of Uzbekistan, Kyrgyzstan or Tajikistan (there are practically none in stores), is often served as a cold snack. To do this, it is placed in a dish with cold water and boiled for two hours on low heat. After the water has boiled, the product is pierced in several places. Before serving, the sausage is cooled and cut into slices, laid out on plates with greens, vegetables and chopped onions. The broth in which it was cooked is used mainly for making dough.