Kazi
6 servings
180 minutes
Kazy is a traditional sausage made from horse meat and an important part of Turkmen cuisine. This delicacy has deep historical roots as horse meat played a key role in the diet of nomadic peoples. The taste of kazy is rich and aromatic with pronounced notes of cumin and pepper, while the texture is dense with a pleasant firmness. There are various cooking methods: it can be boiled, dried or smoked depending on preferences. Dried kazy has a deep, concentrated flavor; smoked kazy acquires spicy notes; and boiled kazy retains the juiciness of the meat. Kazy is served at festive tables, embellishing national dishes and highlighting the gastronomic richness of Turkmen cuisine. It can be eaten as a standalone dish sliced thinly or used in meat assortments.
1
Cut the horse meat (pashina) into strips 2-3 cm wide and 8-10 cm long, sprinkle with salt and spices, rubbing them into the meat, and cover with a napkin, leaving it in a cool place for 1-2 days.
- Horse meat: 1 kg
- Ground cumin (zira): 25 g
- Ground black pepper: 2 teaspoons
- Salt: 25 g
2
Prepare the intestines (take 0.5 meters of intestines). Turn inside out, rinse in cold water, rub with salt, let sit for 5-10 minutes, then scrape off the film without touching the fat, rinse 4 times in cold and hot water, scrape off the slime again, turn the intestines back to the outside, cut into 50 cm pieces. Tie one end of each piece with strong thread, place prepared meat and fat in a 2:1 ratio from the other end, then tie it up.
- Beef intestines: 5 piece
- Horse fat: 500 g
- Horse meat: 1 kg
3
Sausages prepared this way can be dried, boiled, or smoked. To dry kazy, it should first be hung in the sun and wind for a week during warm summer days, then placed in the snow for the same period in winter, and finally stored in a cool place for 2-3 months. This method is suitable for those living in a country house with a well-equipped cellar.
- Horse meat: 1 kg
- Horse fat: 500 g
4
Sausages can be boiled at home in a pot. For this, the sausages should be submerged in water, and when it boils, skim off the foam and poke the sausages in several places. Then boil for 2 hours.
- Beef intestines: 5 piece
5
Kazy should be smoked with thick smoke at a temperature of 50–60 degrees for 18 hours, then cooled at a temperature of 12 degrees for 2–3 hours.
- Beef intestines: 5 piece