How the Kazakhs make the most famous Kazakh delicacy

Methods for preserving the finished product

A small amount of sausage can be safely stored in the refrigerator if it is expected to be eaten within two weeks. If kazy is made with a reserve, then you should take care of another storage method:

You can hang the sausages in a cool place, such as a basement. There shouldn't be any insects there.
Kazy is perfectly stored for several months under a layer of flour or bran.
Sausage aged three years is considered especially tasty. To preserve the kazy for such a long time, the sausages are hung directly in the chimneys. There they are smoked and in this form they remain there for storage.

Kazylyk has a specific taste and smell, which are appreciated by true connoisseurs of horse meat. This high-calorie product is used as a general tonic. It should be noted that kazy increases blood pressure. In addition, such an appetizer is an excellent decoration for the holiday table. Don't be afraid to surprise your loved ones. Moreover, you now know how to cook kazy correctly.

How to cook kazy.

Kazy is the most delicious fat on the ribs (only young horse meat). There are 2 cooking methods. 1 is simply boiled together with ribs and meat. 2 sausages - meat cut from the ribs with fat (in large pieces) is placed in the intestine. dry and cook. Before cooking, the intestine is pierced with a needle in several places.

Kazy horse sausage is an exotic, tasty and high-calorie dish.

Kazy#769; (Bashk. #1185;a#1177;s) traditional horse meat sausage among a number of Turkic peoples, considered a delicacy. It is made by stuffing natural horse intestines with fatty horse meat from the rib (usually coating the meat with herbs and spices), and they are not stuffed with minced meat, but filled with the whole meat and rib, thus obtaining a large half ring. Often the rib is separated and the meat from the rib is inserted into the intestines in one piece. Usually meat with a streak of fat on it is used. They were consumed in different forms: raw smoked, boiled, dried and boiled. The Bashkirs and Kazakhs, as a rule, eat kazy only in boiled form, and the Tatars eat it smoked.

Kazy is an indispensable attribute of the festive table among the close nomadic Turkic peoples of the Bashkirs, Kazakhs, Karakalpaks, Kyrgyz, Nogais, Tatars

It is worth paying attention that not all horses are slaughtered for meat; the horse is first fattened. Although horses are slaughtered all year round for sogym, the main season is towards the end of the year towards winter

Much later, kazy became an integral part of the national cuisine of the Uzbeks, since it was not common for the settled population of Central Asia to slaughter horses for food consumption, since this is a specific feature of nomadic cattle breeding

The ribs and meat are cut off from the carcass of a slaughtered horse and the blood is allowed to drain for 5-7 hours. The intestines are washed well and kept in salt water for 1-2 hours. Slightly dried kazy are cut into strips along the ribs. The intercostal tissue should be cut with a sharp knife, removing cartilage and without crumbling the fat. The prepared meat is salted, peppered, finely chopped garlic is added if desired and wrapped in canvas for 2-3 hours. After this, the meat is placed in the intestines, the ends of which are tied up. Ready-made kazy can be dried or smoked. Use only boiled. It is better to dry kazy in warm weather, hanging them for a week in a sunny, ventilated place. Kazy should be smoked with thick smoke at a temperature of 50-60C for 12-18 hours, dried for 4-6 hours at 12C.

Cook kazy for at least 2 hours in a wide bowl (preferably in a cauldron) over low heat. When the water boils, it is necessary to constantly remove the foam. To prevent the kazy from bursting during cooking, they should be pierced in several places. The cooked kazy is cut no thicker than 1 centimeter, placed on a large dish, and decorated with onion and herb rings. 5 kg kazy, 350 g salt, 10 g ground black pepper, 1 head of garlic - optional.

Compound

Kazy horse sausage contains many substances beneficial to the body:

amino acids;
proteins fats carbohydrates.
vitamins A, B and E;
minerals (potassium, iron, phosphorus, magnesium).

The calorie content of kazy sausage is quite high, so you should not abuse it so as not to cause harm to your health.

Kazy preparation technology

Kazy is not cooked every day. Make enough of it at once to cook once. Next, the sausage is stored in the refrigerator and the required amount is cut off as needed.

It is noteworthy that minced meat is not made from meat to prepare kazy. The natural casing is stuffed with prepared pieces of meat, previously marinated. To do this, horse meat is cut into small pieces. Add crushed garlic to it and mix well. If the meat is lean, then the fat also needs to be cut into pieces and added to the meat. This whole mass is mixed well again, and then salt, pepper and season with caraway seeds to taste. The meat prepared in this way is transferred to a large cup, covered with gauze and put in the refrigerator.

On a note! It is believed that the meat will be completely ready for cooking kazy in just a couple of hours. But experienced housewives advise marinating it for at least two days, after which you can stuff the casing and cook the sausage.

The prepared half-meter pieces of shell are turned inside out. Each intestinal fragment should have one end tied with a thick thread. Now you can tightly stuff the shells with meat and tie them at the other end. All! The kazy are ready to be cooked.

Kazylyk is placed in a large pan. No matter how many sausages there are, there should be enough water so that it does not have time to boil away while the delicacy is being cooked. For flavor, kazy can be topped with dill sprigs. Then the broth, on which you can then cook soup or prepare sauce, will turn out more tasty.

Important! To prevent the sausages from cracking and falling apart while they are cooking, they need to be pierced in several places with a needle or knitting needle. After boiling, reduce the heat and cook the kazy until tender for about two hours.

From time to time the foam needs to be skimmed off so that the broth is clear. When the kazy are ready, they need to be cooled without removing them from the broth. Sausages cut into thin slices can be served as an appetizer or added to other dishes. Onions pickled in vinegar go well with this appetizer.

After boiling, reduce the heat and cook the kazy until tender for about two hours. From time to time the foam needs to be skimmed off so that the broth is clear. When the kazy are ready, they need to be cooled without removing them from the broth. Sausages cut into thin slices can be served as an appetizer or added to other dishes. Onions pickled in vinegar go well with this appetizer.

Lamb sorpa

Sorpa is a national Kazakh soup. Sorpa, also called shurpa, is made from lamb, but can also be made from beef. Who likes it more?

Ingredients:

Lamb - 500 gr.
Potatoes - 5-7 pcs.
Onion - 2 pcs.
Carrots - 1 pc.
Tomatoes - 2 pcs.
Greens - 2-3 sprigs.
Water - 1 liter.
Salt - to taste.
Spices (black pepper, cumin, coriander, garlic) - to taste.

Description of preparation:

Cut the meat into medium-sized pieces
Squeeze in lamb fat.
Cut the onion into half rings
Cut carrots and tomatoes into half rings.
Cut the peeled potatoes into halves.
Place all ingredients in a cauldron, alternating layers. (The first layer is meat, which needs to be salted and peppered, then onions and carrots. On top are tomatoes and potatoes, also salted and peppered.
Fill everything with water and put on fire.
After boiling, cook over low heat for about 1 hour.
5 minutes before readiness, add herbs to taste.

Bon appetit!

Nuances of kazy

During boiling, the sausage may simply burst. To prevent this from happening, you need to pierce it in several places. This will allow the sausage to cook well and remain intact, since all the air will escape through these holes.

Some cooks advise not to tie the intestines while stuffing them, since air will enter the intestines along with the meat, which is unacceptable for kazy. Therefore, they advise tying the ends after the intestines are stuffed.

Now you know how to properly cook kazy for the holiday, most importantly, do not forget the main secret - the meat should be evenly distributed with lard. This will ensure not only great flavor, but also juiciness, and don’t be afraid to stuff the intestines as tightly as possible. If you can’t stuff a large sausage, you can cut the intestines into several parts.

Kazakh national cuisine attracts with the spicy taste of dishes, original seasonings and originality of presentation. Today we will talk about the recipe for making kazy - a famous delicacy that is served on the festive Kazakh table. How to prepare this delicious traditional dish and what to serve the sausage with?

How to cook kazy

Traditionally, kazy is a horse meat dish with seasonings and lard in the intestines. Horse meat has an unusual taste and nutritional qualities. Meat is healthy when fried or boiled. To prepare the dish you will need:

Horse lard - 0.5 kg
Horse meat - 1 kg
Garlic - 10 medium cloves
Horse or beef intestine - 0.5 m
Jeera or cumin seeds (optional)
Salt, ground pepper - to taste

Use horse meat from the rib section. Cut the pulp and lard into thin three-centimeter strips, up to 20 cm long. Choose meat with a whole strip of lard. If this is not the case, take the ingredients separately. Wash and place in an enamel bowl. Use a bowl or pan. Sprinkle generously with pepper and salt and season with crushed garlic. Cover with a cotton towel, cling film or gauze. Marinate the meat for a day in the refrigerator.

Prepare the intestines. Take half a meter of intestine with a reserve for a knot and soak in a strong saline solution for several hours. Clean out the intestines with the back of a knife or a scraper. Turn it out and clean it again. Rinse in cold water, then rinse with boiling water. Rinse again. Continue cleaning until the intestine becomes translucent and loses its odor. Work carefully so as not to damage the fabric. Place on a clean towel to allow the water to drain. Make sure that insects do not land on the intestines.

Tie a double knot at one end of the intestine. After the second, fill with marinated meat, alternating it with lard. Make sure there is more meat and the intestines are filled evenly. Fill it tightly and tie the other end. Store the semi-finished product frozen.

How to cook kazy correctly

The Kazakh national dish is loved for its unusual taste. How to cook kazy? To do this, take a large enamel pan so that the sausage takes up a small part of it. Prepare a weight and a smaller diameter lid. Immerse the kazy in boiling water and bring to a boil. Reduce heat and simmer for two hours until tender. Here are some tips for preparing a nutritious and tasty meal:

To prevent the kazy from darkening after cooking, cool it directly in the broth. The sausage will be fragrant and light.
Cook kazy under pressure. During the cooking process, the dish should not come into contact with air.
How to cook kazy without the shell bursting? To do this, make punctures with a toothpick every 10 cm. The intestine will maintain its integrity and appetizing appearance.
Slice the chilled sausage and garnish with herbs before serving.

Lush Kazakh weddings, birthdays and other celebrations are not complete without kazy. The dish will become a real decoration of your table and will give extraordinary taste pleasure. Prepare kazy according to the traditional recipe - and your guests will ask for more!

Preparation of raw materials

The main components for preparing kazy are meat and intestines. The most delicious snack is obtained if you manage to get the meat of a young horse. Anyone who cooks this dish regularly knows that the meat of fattened horses is used for kazy. They have a sufficient amount of fat. Sausage is usually made from the rib portion of the meat.

Horse or beef intestines are used as casing. To get real Kazakh sausage, it is better to take natural horse casings. They should be turned inside out, washed in cold water, scrubbed well using coarse salt, then rinsed thoroughly several more times in hot water.

Advice! For the convenience of stuffing the kazy, the prepared shells are cut into pieces 45 - 50 centimeters long.

How to prepare and boil a delicacy

It is worth considering that in most cases, cooks themselves decide how much and what to take for a particular dish. But, if you take the basic recipe for making 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 cumin, 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 cm long).
Peel the garlic, chop it using a press or chop it very finely with a sharp knife. Mix the component with the meat.
We cut the lard into arbitrary cubes and also add it to the meat. Sprinkle the resulting mixture 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 begin manufacturing 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 it and rinse it several more times.

Advice: Today, various types of artificial casing are actively used in the production of homemade sausages. They withstand high temperatures perfectly and can be used in this case as well. True, the end result will still differ from the traditional product.

We turn the intestines back inside out and tie one end, 2-3 cm from the edge, with nylon thread. We fill the intestine with the marinated mixture through the other end, compact it well and tie it on the other side.
Place the workpiece in a wide pan or basin, so that it fits completely into the container. Fill with plenty of water and bring the mixture to a boil. Then we put dill sprigs in the water, and pierce the sausage in several places (it will cook better and will not burst). You need to cook the product for at least 2-2.5 hours over low heat, skimming off the foam regularly.

Usually, each housewife uses her own set of spices and seasonings intended for preparing kazy. But the classical approach generally requires cooking sausage not just from meat, but from a whole horse rib, then the product takes on the appearance of a curved stick. Some prefer a product without any fat at all, made only of meat and spices. Over the centuries-old history of this delicious dish, many variants of its preparation have appeared, and everyone can choose the one they like the most.

Horse meat sausage “Kazi” is a real delicacy, so if you cook kazy, it should only be for the holiday. Many people want to know how to properly cook kazy at home, since the price of this dish in restaurants is always high, and they want to try themselves as a cook. Many Kazakh and Uzbek housewives know how to cook kazy correctly, because not a single truly large feast is complete without this sausage.

Bauyr-kuyryk

Bauyr kuyryk is one of the most favorite dishes of Kazakhs. It is a must have on any holiday table. Bauyr kuyryk is a meat platter made from the best parts of horse meat, lamb liver and fat tail fat.

Ingredients:

Smoked kazy - 250 gr.
Raw flank – 250 gr.
Horse meat (lumbar) - 250 gr.
Lamb liver - 350 gr.
Fat tail fat - 150 gr.
Kurt (Kazakh cheese balls) - 100 gr.
Onions - 2-3 pcs.
0.5 teaspoon black pepper.

Description of preparation:

Pre-boil the horse meat parts until tender over low heat for 2-2.5 hours.
Pour milk over the liver and leave for 3-5 hours.
Pour the broth in which the horse meat was cooked into a cauldron and put in fat tail fat, cut into 4 pieces.
Boil over high heat and simmer for another 10-15 minutes over low heat.
Then add the boiled horse meat, spices and liver in a whole piece, without film. Salt all this and cook over low heat for 5-7 minutes.
Grind the kurt into powder, dilute it in a cup of broth and gradually pour it into the pan, stirring all the time.
Cook for another 3-4 minutes until the liver is ready. After this, close the lid and cool.

Technology for making sausages from horse and camel meat

For the production of horse sausages, edible horse and camel meat of any fatness is used in cooled, chilled, frozen and salted forms. For third-grade kazy, food by-products are used. Before use, all meat and offal must be thoroughly examined by a veterinary inspector, without whose permission they cannot be put into production.

Horse and camel meat is deboned in the usual manner. For kazy, trimming is done separately for each type of meat and each type of fatness. This removes tendons, cartilage, small bones, tendons and bruises. By-products are thoroughly cleaned of hair, dirt and non-food parts, and then washed.

For Crimean, Kazan and Kazakh sausages, the trimming is made into three grades (the same as for beef meat). Salted meat and offal are salted in pieces or in the form of meal before consumption. The timing and temperature of salting are the same as for beef.

Boiled kazy are made like regular boiled sausages (separate, tea). In kazy of the highest and 1st grades, the fattest parts of horse meat (rib) are added in the form of pieces, crushed through a 6-8 mm grid. 2nd grade kazy are made from fine minced meat.

Semi-smoked kazy are made like regular semi-smoked sausages. The fattest parts are crushed through a 6-8 mm grid and mixed with the rest of the minced meat.

Smoked Kazakh sausage is made like Moscow smoked sausage.

Crimean is made like Ukrainian semi-smoked, and all horse meat is ground through a fine grate.

Kazanskaya is produced as a 2nd grade tea.

Liver kazy is produced like Munich liver of the 3rd grade.

All sausages made from horse and camel meat are stored in the same way as similar boiled, semi-smoked, smoked and liver sausages.

Cooking in Tatar style

Required ingredients:

rib portion of horse meat - 1 kg;
horse fat - 0.5 kg;
coriander;
caraway;
black pepper;
intestines;
apple cider vinegar - 2 tbsp. l.;
salt-35 g.

Cooking method:

While the Bashkirs eat boiled sausage, the Tatars prefer to prepare a dry-cured product.
Cut the meat into strips approximately 2 cm in length. Similarly, cut the pieces of horse fat.
The meat is rubbed with salt and seasonings, then it is placed under pressure and stored in a cold place. Let the meat sit for 12 hours or more. All this time, the product is periodically mixed and placed under pressure again.
If there are no natural intestines, use cling film or buy a special casing for the sausage.
The marinated product is washed in apple cider vinegar with the addition of water (take 1 liter of water and 2 tablespoons of vinegar).
Then the shell is stuffed with meat and the ends are fastened with thread. Boil the sausage and then cool. Dried or smoked.

Thanks to the complex and lengthy process of preparing a dry-cured horse meat product, Tatar sausage is stored for a long time and turns out very tasty.