Horse Sausage Nauryz
Introduction to Horse Sausage Nauryz
Horse Sausage, known as Kazy, is a traditional dish cherished in Kazakhstan and other Central Asian countries. It is especially significant during the celebration of Nauryz, which marks the coming of spring. Originating from nomadic times, this dish has become a symbol of hospitality and culture, offering a taste of rich history and tradition. Horse Sausage is not just a meal; it is an experience that reflects the ancient customs of the Kazakh people.
Ingredients
- Horse meat (ribs) - 4 pounds
- Horse fat - 1 pound
- Garlic - 5 cloves
- Salt - 2 tablespoons
- Pepper - 1 tablespoon
- Special spices - 1 tablespoon (optional)
- Horse intestine - 10 feet
Preparation
Preparing the Ingredients
To start, thoroughly clean the horse gut. Rinse it multiple times to ensure it is free from impurities. Prepare the horse rib meat by cutting it into strips, approximately one inch wide. Slice the horse fat into similar-sized strips. Crush the garlic and mix it with salt, pepper, and special spices if using.
Assembling the Sausage
Lay out the strips of horse meat and horse fat. Sprinkle the garlic and spice mixture evenly over them. Carefully insert the spiced meat and fat strips into the cleaned intestine. Ensure the intestine is tightly packed but not overstuffed. Tightly tie the ends of the intestine to secure the contents inside.
Cooking Process
Boiling the Sausage
Bring a large pot of water to a rolling boil, then reduce it to a simmer. Carefully immerse the sausage into the water and let it cook for about 2 to 3 hours. Use a cooking timer to help you track the time. Halfway through the cooking, poke the sausage with a needle in several places to release trapped air and prevent it from bursting.
Smoking the Sausage
After boiling, you can choose to smoke the sausage for an additional layer of flavor. Hang the boiled horse sausage in a smoker and allow it to smoke for at least 1 to 2 hours. This step is optional but recommended for an authentic taste.
Serving Suggestions
Horse Sausage Nauryz is best served sliced into thin rounds. It pairs perfectly with traditional bread and fermented mare's milk, known as kumis. The sausage can be enjoyed both hot and cold, making it versatile for various dining occasions. It’s a beloved centerpiece during Nauryz festivities, sharing the spotlight with other delicacies, and brings communities together to honor cultural heritage and indulge in the rich flavors of Central Asia.