Hearty Kazy
"Kazy" is a traditional sausage made from horse meat, a dish highly regarded in Central Asia, particularly in Kazakhstan. This dish holds a significant place in the culinary traditions of nomadic cultures. It showcases the rich cultural heritage and the nomadic way of life that relies heavily on dried and preserved meats. The horse, being a revered animal in these cultures, features prominently in celebratory feasts and rituals. Kazy is known for its unique flavor and chewy texture, which is often enjoyed during festive occasions such as weddings, holidays, and special gatherings.
Ingredients
- Horse Meat - 1 kg
- Fat from Horse Rib - 500g
- Garlic - 3 cloves
- Onion - 1 large
- Black Pepper - to taste
- Salt - to taste
- Cumin - 1 teaspoon
- Intestines - thoroughly cleaned and about 1 meter long
Preparation
The first step in making Kazy is preparing the intestines. It is important to rinse and soak them properly to ensure no odor remains. Begin by turning the intestines inside out, scrubbing gently with salt, and rinsing three times under running water. Some prefer soaking them in a salt water solution overnight.
Cooking Process
Step 1: Preparing the Meat
Start by slicing the horse meat into long, thin strips, about 1-2 inches wide. Do the same with the fat from horse rib. The combination of horse meat and fat from horse rib gives the Kazy its characteristic juicy texture and taste.
Step 2: Seasoning
In a large bowl, mix the sliced horse meat and fat with all the seasonings: crushed garlic, chopped onion, black pepper, salt, and cumin. Let the mixture marinate for at least 2 hours to allow the flavors to meld.
Step 3: Stuffing
Once marinated, stuff the seasoned horse meat and fat mixture into the cleaned intestines, packing it tightly. Use butcher's twine to tie off the ends securely.
Step 4: Cooking
Bring a pot of water to boil. It should be large enough to immerse all the stuffed intestines in one go. Once boiling, add a pinch of salt to the water and place the Kazy carefully into the pot. Reduce to a gentle simmer and cook for 2-3 hours. Ensure the water does not boil too vigorously to prevent the sausage from splitting before it's fully cooked. Use a cooking timer to manage your accuracy.
Step 5: Serving
Once cooked, remove the Kazy from the pot and allow it to cool slightly. Kazy can be served warm or at room temperature, sliced into thick rounds. Traditionally, it is served with a side of boiled potatoes or cold salads that complement its robust flavor.
Enjoying Kazy
Kazy pairs well with a variety of traditional side dishes. In Kazakhstan, it is often accompanied by a variety of breads and fresh herbs. If you're looking to experience the full cultural immersion, enjoy your Kazy with a serving of beshbarmak or along with fermented horse milk, kumis. The rich and gamey taste with the contrast of the fatty, spiced flavors is an exquisite experience for your taste buds.