How much to cook kazy. Homemade horsemeat sausage

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

Kazy is a sausage made from horse meat, which is a traditional dish among the Turkic peoples. This product is made by stuffing a natural casing (most often horse intestine) with fatty meat (from the ribs) and spices. A feature 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 Kazakhs and Bashkirs usually eat boiled kazy, while Tatars eat them smoked.

Raw material selection

When properly made, horsemeat sausage turns out to be very tasty and fragrant. Kazy is an obligatory dish of the Turkic peoples (nomadic Bashkirs, Kirghiz, 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 fattened horses, which have a large amount of fat.

Cooking features

Horse meat sausage at home does not cook very long. 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.

Some Turkic peoples use kazy to prepare naryn and pilaf. With such a sausage, the second dish turns out to be very fragrant, tasty and satisfying.

Kazy sausage: a simple recipe

Horsemeat is 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 in such a product there is practically no cholesterol.

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 - about 50 cm;
• ground black pepper - about 3 g;
• fine sea salt - optional;
• cumin - 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 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 salt). In this case, 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.

Shell 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 acquired shell should be thoroughly washed in cool water, and then heavily soaked with coarse sea salt and rinsed 4-6 more times, but in hot water.

Shell 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. In this case, 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 with a lid and left in a cool place.

Heat treatment

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, a place should be prepared 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 it and serve it to the festive table as a fragrant and satisfying sliced ​​snack.

After the natural shells are stuffed with filling (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, facilitating the exit of the filling to the outside.

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 to the table

Now you know how a real Kazakh sausage is prepared from a natural casing. After the formed product has been heat-treated and completely welded, it should be carefully removed from the broth and laid out on a flat plate to cool.

Ready 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!

Horse meat is the meat of young horses that can be eaten. The specific taste distinguishes horse meat from the meat of any other animals. Of all types of meat, horse meat contains the highest percentage of protein. It contains potassium, phosphorus, sodium, copper, amino acids. And horse meat contains practically no cholesterol. Today horsemeat sausage is a delicacy. Below we will tell you a few recipes for making horsemeat sausage.

Sausage from horsemeat kazy

Ingredients:

• horsemeat - 1 kg;
• lard - 500 g;
• intestines - 50 cm;
• ground black pepper - 3 g;
• cumin - 25 g;
• salt.

Cooking

We cut the meat and fat into strips of 10 cm, 4 cm wide, put in a cup, salt, pepper, sprinkle with caraway seeds and rub well. Cover the container with gauze and leave in a cool place for 2 hours. We wash the horse intestines in cold water, wipe with salt, and wash 4 more times in cold, and then in hot water.

We pierce one end of the intestine with a stick and tie it with a strong thread. On the other hand, we lay the filling, alternating with meat. Having filled the intestine, we tie the second end, put it in a container and put it in a cool place. We have a half finished product. If you use kazy as a snack, it is boiled. We put the finished sausages in the boiler, pour cold water and cook for 2 hours over low heat. When the water boils, remove the foam and pierce the kazy in several places with a needle. We cool the finished homemade horsemeat sausages, cut into circles no thicker than 1 cm. It is better to serve with kazy.

Dried horse meat sausage

Ingredients:

• horse meat tenderloin - 1 kg;
• salt;
• coriander;
• black and red pepper;
• sugar;
• soda;
• Apple vinegar;
• salted fat.

Cooking

Cut the meat into strips no more than 2 cm in length. And prepare the mixture for salting. We fry the coriander and grind it in a coffee grinder and add the rest of the spices to taste. Sprinkle pieces of meat with vinegar and rub with spices on all sides. After that, we put the meat in an enameled container, and put oppression on top. We put the horse meat in the refrigerator for 12 hours. After six hours, the meat must be turned over, the juice that will do not drain the meat. At the end of the time, we take the meat out of the refrigerator and dip it in the marinade (made from apple cider vinegar and water in a ratio of 1: 2) for five minutes. We rinse the meat well in the marinade and wring it out.

After that, we hang the meat in a well-ventilated place for five days. After five days, we scroll the product in a meat grinder and mix it with finely chopped lard. Thus, we get the usual mixture for us for sausages. We take a mat and spread a cling film on it, we form sausages. We put the finished dry-cured sausage on a wire rack and stir in a well-ventilated place for another 5 days. Sausage dries quickly enough, so after five days we store it in the refrigerator.

Despite the fact that the traditions of nomadic tribes have remained in the distant past, some dishes of those times are still popular among different nationalities. For example, kazy is a sausage-shaped delicacy made from horse meat and fat using various spices and seasonings.

This product can be consumed dried and raw smoked, but most horse sausage lovers prefer to cook it. If you do everything right, you can count on getting a dish of tender and aromatic meat that tastes a bit like beef, but turns out to be much sweeter. Ideally, it is better to cook kazy on your own. It is not as difficult as it seems, you just need to find the right components.

Rules for choosing meat for kazy

It is worth considering that horse meat itself is a rather tough meat. And if you also choose not the highest quality product for making kazy, cooking will not improve its texture, no matter how much you process the ingredient. For those who plan to cook the delicacy on their own, the following recommendations can help:

• The younger the horse, the more tender its meat. One-year-old foals are most valued in this regard, but no less tasty product is obtained from 2-3 year old horses.
• To distinguish the meat of a young horse from an adult, you need to look at the fat. In foals, it is almost white, sometimes with a pinkish tint. In older individuals - slightly yellowish. If the horse is old, then its fat will be yellow.
• There are several ways to tenderize meat for kazy. A good result is smoking or pre-marinating the main component.

Tip: Ready sausage is stored exclusively in the refrigerator, no more than 2 weeks. It is noteworthy that the broth that remains after boiling it can serve as a good basis for making soups or low-fat sauces.

• Traditionally, kazy is cooked in late autumn. It is by this time that the horses have time to work up the necessary fat. If you want to keep the product for a longer time, use the method of raw smoking or drying.

The finished delicacy can be consumed as a cold appetizer, added to pilaf, beshbarmak and other dishes popular among Turkic peoples. In the classic version, it is simply cut like a sausage and served with onions marinated in vinegar.

How to cook and boil a delicacy product?

It is worth considering that in most cases, the chefs themselves decide how much and what to take for a particular dish.
But, if we take the basic recipe for cooking kazy, it looks like this:

• We will need about 1 kg of horse meat (meat taken from the ribs), 500 g of horse fat, about 50 cm of horse small intestine, a head of garlic, a tablespoon of zira, a teaspoon of ground black pepper, a bunch of dill and salt to taste.
• Wash the meat thoroughly and dry it with towels, cut into bars (arbitrary or 2 cm wide and 7-8 long).
• We clean the garlic, chop it with a press or chop it very finely with a sharp knife. Mix the component with meat.
• We cut the bacon into arbitrary cubes, we also send it to the meat. Pour the resulting composition with spices, mix thoroughly and leave to marinate. To do this, cover the mixture with a gauze cape and put it in the refrigerator for at least two days.
• After the specified time, we proceed to the manufacture of the semi-finished product. To do this, turn the intestines inside out and rinse thoroughly in salt water, changing the liquid several times. Be sure to remove a thin film from the surface of the products, rub the surface with salt, scrape and rinse several more times.

Tip: Today, in the manufacture of homemade sausages, various versions of the artificial casing are actively used. They perfectly withstand high temperatures and can be used in this case. True, the end result will still be different from the traditional product.

• We turn the intestines back, tie one end, stepping back 2-3 cm from the edge, with a nylon thread. Through the other end, we fill the intestine with a pickled mixture, seal it well and tie it on the other side.
• We spread the workpiece in a wide pan or basin, so that it fits completely in the container. Fill with water with a good margin, bring the composition to a boil. Then we put dill sprigs into the water, and pierce the sausage in several places (it will boil better and not burst). You need to cook the product for at least 2-2.5 hours on low heat, regularly removing the foam.

Usually, each housewife uses her own set of spices and seasonings for cooking kazy. And the classical approach generally requires cooking sausage not just from meat, but from a whole horse rib, then the product takes the form of a curved stick. Some prefer a product without any fat at all, from meat and spices alone. Over the centuries-old history of the delicacy, many options for its preparation have appeared, and everyone can choose the one that he likes more than the others.

Kazylyk from horsemeat or simply kazy is a traditional Turkic homemade sausage. Kazylyk is prepared in two ways - boiled or dried. Both options are considered a festive dish. In addition, previously dried helped keep the meat in good condition. Since horse meat, like any dried meat, could be stored for a long time in a dry, cool place such as a barn or cellar. After preparation, dried sausage kazy was used both as an independent dish and as a meat base for many hot dishes.

Today I will try to tell kazy in both ways. In Tatar and Bashkir villages, after the slaughter of an animal, both variants of kazylyk are usually stuffed at once. Dried for future use, and boiled in order to treat yourself in the near future. However, with the advent of refrigerators, preparations for boiled kazy can now be frozen and stored for a very long time.

My kazy recipes very simple and accessible even to novice housewives. It just takes a little patience and precision.

- boiled:

1.5 kg of fatty horse meat (belly)

0.3 - 0.5 kg of fat (depending on the fat content of the meat)

1 horse or beef intestine or special sleeve for stuffing sausages

1 - 1.5 tbsp coarse salt

coarsely ground black pepper

3 - 4 garlic cloves

Bay leaf

1 bulb

How to cook kazylyk:

1. In order to prepare boiled the meat is cut into long wide ribbons up to 20 cm long and about 5-6 cm wide, or into rather large pieces. I prefer ribbons. Fat is cut into large longitudinal pieces. According to the rules, fat should be up to 30% of the total volume of the sausage, but this one is exclusively for everyone. My family loves fatter boiled kazy.
2. Meat and fat are carefully rubbed with chopped garlic, salt and pepper. Now they need to be placed in an enameled or plastic dish, you can put it in a bag. We cover the horse meat and keep it in the refrigerator for 12 - 20 hours.
3. The intestine must be whole, not damaged. It is washed under cold water, then turned inside out and carefully scraped off the mucus with a knife. Then the intestines again need to be thoroughly rinsed in cold water. If you clean in advance, then the intestine should be stored in a bag so that it does not dry out and remains elastic.
4. We tie the prepared quilt on one side with a dense canvas thread. If you have a sleeve for stuffing sausages instead of a gut, then it will need to be soaked according to the instructions on the package, then also tied up.
5. After the marination of the filling is completed, the intestine is evenly stuffed with pieces of meat. Fat is usually pushed along the strips of meat, on one side.
6. After filling, the gut is tied off at the end. The finished stick of kazy can have a length of 20 to 40 cm, it is stored in the freezer.
7. Now directly about . Sausage is poured with warm water, put on a slow fire. After boiling, the intestine is pierced with a needle in 3-4 places. Add the peeled onion and bay leaf to the water. Kazi is cooked without a lid, over low heat, for about 1.5-2 hours, (depending on thickness and length).
8. The finished sausage is taken out of the pan, cooled and only then cut. Otherwise it will leak. Traditionally, kazylyk is served well chilled, but sometimes warm. This is how you like it.

Boiled sausage may not be cut immediately, but stored in the freezer.

- dried:

1.5 kg of young fat horse meat (abdomen)

0.2 - 0.3 kg horse fat

1 horse or beef intestine or sausage stuffing sleeve

2/3 tbsp coarse salt

head of garlic

coarse black pepper

How to cook homemade sausage:

1. In order to cook dried the meat is cut into thin strips 8-10 cm long. The fat is cut about the same or a little smaller.
2. Meat and fat are rubbed with chopped garlic, salt and pepper. Then everything is placed in a plastic bag and marinated in the refrigerator for a day or two.
3. For dried kazy, a narrower intestine is usually used than for boiled. The intestine is thoroughly washed under cold water, turned out and scraped out of mucus. Then it is washed again several times. We tie a clean intestine on one side with a dense thread. If you have a sleeve for stuffing sausages, then it must be soaked according to the instructions on the package. Then it will also need to be tied up.
4. The gut is evenly and densely stuffed with a filling of alternating meat and fat. After filling, the gut is tied off at the end. Such a finished kazy sausage can have a length of 20 to 30 cm.
5. The blank for 3 days is hung out in the sun and wind. Hanging sticks are best covered with gauze. There should be a distance of several centimeters between the suspended sausage sticks. After drying, the kazy is suspended for 9-10 weeks in a dark, cool, well-ventilated place.

Ready can be stored in the refrigerator or cellar for up to 20 weeks.

Sausage is made from 100% horse meat with the addition of ground black pepper and fresh garlic.
"Kazylyk" is the traditional name for horsemeat sausage. It will be an interesting filling for sandwiches and an addition to a meat plate.
Unlike the meat of other animals, horse meat has little cholesterol, which determines its dietary value.
Does not contain sodium nitrite (E 250), which is used to give the sausage the usual pink color. Does not contain preservatives, flavor enhancers, stabilizers.