What is a product of kazy (sausage)? 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 - sausage made from horse meat, which is a traditional dish among Turkic peoples. This product is made by stuffing a natural shell (most often the intestine) with fatty meat (from ribs) and spices. A feature of the preparation of this dish is that the intestines are not filled with minced meat, but with a whole piece of horse meat.
Such a product can be used in different forms (uncooked smoked, cooked or dried). It should also be noted that it is customary for Kazakhs and Bashkirs to have kazi exclusively in boiled form, and for Tatars - smoked.
Raw material selection
With proper manufacture of horse meat sausage is very tasty and fragrant. Kazi is an obligatory dish of Turkic peoples (nomadic Bashkirs, Kyrgyz, Tatars, Kazakhs, Karakalpaks and Nogais), which is served exclusively at the festive table.
Before telling you how such an appetizer is made, you should pay attention to the fact that the meat for this product is taken only from well-fed horses in which there is a large amount of fat.
Cooking features
Horse meat sausage at home is not cooked very long. Quite often, kazy is boiled with meat and served together in the form of one large dish. Beshbarmak (thinly rolled and sliced dough boiled in meat broth) is often presented with such sausage.
For some Turkic peoples, kazy is used for the preparation of naryn and pilaf. With such a sausage, the second course is very aromatic, tasty and satisfying.
Kazi sausage: a simple recipe
Horse meat is the meat of young horses. Its particular taste is liked by so many culinary specialists. 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 in such a product there is practically no cholesterol.
Currently, horse meat sausage is a rather expensive delicacy. If you can not afford to buy such a product in the 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 membrane - about 50 cm;
- ground black pepper - about 3 g;
- small sea salt - at the discretion;
- caraway seeds - about 25 g.
Component Processing
Homemade horse meat sausage is made in stages. First, the meat product is washed well in cool water, and then cut together with horse fat in strips 10 cm long and 4 cm wide. After that, the ingredients are laid out in a deep bowl and flavored with spices (pepper, caraway seeds and salt). In this case, all pieces of meat and fat are thoroughly rubbed with the resulting spicy mixture.
After the implementation of the described actions, the filled container must be covered with dense gauze and left in a cool place for exactly 2 hours.
Shell preparation
While the meat product is pickled, you should start preparing a natural shell. As her, we recommend using the gut. Only in this way you will get a real Kazakh sausage.
The acquired shell should be thoroughly washed in cool water, and then heavily soaked in coarse sea salt and rinsed 4-6 times, but already in hot water.
Shell filling process
Horse meat sausage at home is formed in much the same way as other similar products. To do this, one end of the intestine should be pierced with a stick, and then bandaged with a strong thread. On the other hand, it is required to lay out a previously prepared filling in a natural shell. At the same time, the meat product should be alternated with fat.
Filling the intestine with the entire filling, its second end must be tightly tied with thread. In this form, the sausage should be put in a container with a lid and left in a cool place.
Heat treatment
Too many representatives of the Turkic peoples use kazy in a dried form. However, for the preparation of such a product you will need quite a lot of time. Moreover, to dry the sausage, you should prepare a place where for a long time (about two weeks), it could hang on a rope and fel.
Given all of the above, we decided to quickly cook horse sausage and serve it to the festive table as a fragrant and satisfying sliced appetizer.
After the natural casings are filled with stuffing (meat and bacon with spices), as well as tightly tied with threads, they should immediately be placed in a large cast-iron cauldron (cauldron). Next, the finished product 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, do not increase the fire. Otherwise, the horse shell may burst, allowing the filling to exit.
It should also be noted that after boiling water in a cauldron, an unpleasant gray foam should form on the surface of the broth. It is necessary to get rid of it using the slotted spoon. In addition, to prevent bloating and subsequent damage to the 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, preserving the casa in its entirety.
Proper serving
Now you know how to cook a real Kazakh sausage from horse meat, horse fat and natural shell. After the formed product is subjected to heat treatment and is completely cooked, it should be carefully removed from the broth and, laying on a flat plate, cool.
Ready homemade horse meat sausage must be cooled, cleaned from the intestine and cut into circles no thicker than 1 centimeter. Serving such an appetizer to invited guests is best with pickled onions. Good appetite!