How to cook kazylyk from horse meat at home

Types and names of horse sausage

Horse meat is used to prepare various sausages. This type of meat gives the product a special piquant taste, elasticity and many beneficial properties. It is unlikely that you will be able to find such sausage in ordinary stores; it can be purchased in markets in Central Asia. In addition, it is presented in specialized stores. Such products with numerous beneficial properties have many names among different nations:

Kazy is common in Uzbekistan and Tajikistan. It is considered to be a festive dish. As a rule, Tatars and Turks prepare it on special holidays or for weddings.
Makhan is a healthy dry-cured sausage made from horse meat and raw fat.
Kyzylyk is an ancient dish that has been beneficial since the times of the Bulgars. Its preparation complies with the strictest canons of Islam.
Sujuk is made in Azerbaijan and Turkey, and both Tatars and Arabs value its beneficial properties. It has another name - tutyrma. The cooking recipe has many features; it happens that lamb and beef are also added to it.

Kazy can be either smoked, dry-cured or boiled, it all depends on recipes and traditions, it will be equally useful and will not cause harm.

There is a special rule: sausages with beneficial properties must include only natural products (horse meat, fat, lard and intestines), this is what explains the benefits.

Important! To prepare horse sausage with the greatest benefit and best taste, you should take meat from fattened horses that have reached the age of 3 years: it has special properties.

Horse meat sausage name. Types and names of horse meat sausages among different peoples

To find horse sausage on sale, you will have to go to Central Asia. There this product is available for free sale in every market.

Trying to figure out what horse meat sausage is called, the reader will find several options at once.

Each nation has its own name for the meat product:

Mahan. This option is common among the Tatars and Turks. This is a dry-cured sausage that contains not only horse meat, but also fat.
Kazylyk. This ancient dish appeared in Bulgarian cuisine. It is prepared according to a special recipe, all points of which strictly comply with the canons of Islam.
Kazy. This is what sausage made from horse meat is called in Tajikistan and Uzbekistan. She is considered the "guest of honor" at the wedding reception table.
Sujuk. This name is in use in Azerbaijan and Turkey. Among these peoples, horse meat sausage is often prepared with the addition of other types of meat to the recipe. For example, lamb.

The names included in the list above are the most popular, but not the only ones. Sometimes there are other options. Especially in small villages. Thus, horse sausage is also known as tutyrma or kaze.

For example, its regular use helps strengthen the immune system, normalize high blood pressure and hemoglobin levels in the blood.

Such a product can be harmful only because of its high calorie content. If you consume it in large quantities, the gourmet will quickly develop excess weight and various problems associated with such changes.

Beef kazy recipe. 2 recipes / Boiled and dried horse meat kazylyk

Horse meat kazylyk or simply kazy is a traditional Turkic homemade sausage. Kazylyk is prepared in two ways - boiled or dried. Both options are considered a holiday dish. In addition, in the past, dried kazylyk from horse meat helped preserve the meat for good use. Since horse meat, like any dried meat, could be stored for a long time in a cool, dry place such as a barn or cellar. After preparation, dried kazy sausage was used both as an independent dish and as a meat base for many hot dishes. Today I’ll try to tell you how to cook homemade kazy sausage using both methods. In Tatar and Bashkir villages, after the slaughter of an animal, both versions of kazylyk are usually stuffed at once. Dried for future use, and boiled to be enjoyed 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 are very simple and accessible even to novice housewives. It just takes a little patience and accuracy.

1 recipe for kazy – boiled:

1.5 kg 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 a special sleeve for stuffing sausages

1 - 1.5 tbsp. coarse salt

coarsely ground black pepper

3 - 4 cloves of garlic

Bay leaf

1 onion

How to cook kazylyk:

In order to prepare boiled kazylyk from horse meat, the meat is cut into long, wide ribbons up to 20 cm in length and about 5-6 cm in width or in fairly large pieces. I prefer ribbons. The fat is cut into large longitudinal pieces. According to the rules, fat should account for up to 30% of the total volume of sausage, but this one is strictly for everyone. My family likes thicker boiled kazy.
The meat and fat are thoroughly rubbed with chopped garlic, salt and pepper. Now they need to be placed in an enamel or plastic container, or in a bag. Cover the horse meat and keep it in the refrigerator for 12 – 20 hours.
The intestine must be intact and undamaged. It is washed under cold water, then turned inside out and carefully scraped out the mucus with a knife. Then the intestine must be thoroughly rinsed again in cold water. If you clean it in advance, then the intestine should be stored in a bag so that it does not dry out and remains elastic.
We tie the prepared quiche on one side with a thick canvas thread. If instead of intestine you have a sleeve for stuffing sausages, then you will need to soak it according to the instructions on the package, then tie it up too.
After marinating the filling, the intestine is evenly stuffed with pieces of meat. The fat is usually pushed along the strips of meat, on one side.
Once filled, the intestine is tied at the end. The finished kazy stick can have a length from 20 to 40 cm and is stored in the freezer.
Now directly about how to cook kazylyk. The sausage is filled with warm water and placed on low heat. After boiling, the intestine is pierced with a needle in 3-4 places. Add the peeled onion and bay leaf to the water. Cook the kazy without a lid, over low heat, for about 1.5-2 hours (depending on thickness and length).
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 what you like.

Survivalist menu: Kazy-karta - a special horse meat sausage

It is no secret that a sedentary lifestyle is much more progressive than a nomadic one. Yes, much more time is devoted to growing crops and caring for livestock, but the result is to accumulate food reserves, which allow you to free up part of your time for science and art. But for the nomads with supplies, everything was much worse. But something useful can be learned from their experience.

What is the main resource of a nomad? Horse. And not only for horse riding. Nomadic peoples do not have any reverence for this animal, so it is often grown exclusively for food purposes. And then horse meat is prepared in a special way, obtaining a long-term storage product called kazy .

Actually, each individual nation has its own characteristics and subtleties of preparing horse sausage. Bashkirs and Kazakhs, for example, boil horse meat before harvesting - this is the classic kazy or kazylyk (dried version). The Tatars dry horse meat, and the resulting sausage is called makhan . Some people additionally boil dried sausage or add it when preparing pilaf and other dishes. But these are all national characteristics that you don’t need to pay too much attention to. So, how to cook kazy .

We will need horse meat. For classic kazy, it was this type that was used, since the nomads had some tension with other animals. In an ideal scenario, a horse for horse meat was specially raised, protected from manual labor and acquired soft meat with layers of fat. It is the combination of horse meat and horse fat that makes kazy so tasty and well-stored. But if there are no horses within reach, then you can try some other meat.

Which part of the carcass should I take? kazy recipe involves the use of ribs. Take a whole rib with a strip of meat and fat (required!), sprinkle with pepper and salt (a tablespoon per kilogram), as well as other spices to taste, place in a large bowl and place in a cool place for a period of four to 24 hours for marinating. The combination of spices can vary greatly - it’s all up to your taste. I would recommend adding red pepper, since it is also a good preservative, as well as garlic. This is what the classic recipe sounds like. In practice, you can use any parts of a horse carcass that has been deboned and trimmed (separating the meat into layers and removing the veins), with the addition of horse fat. Recommended proportions are 70 to 30. The main difference between kazy and other similar recipes is the use of whole pieces of meat.

Horse intestines are, of course, used as a casing for kazy, which is essentially a sausage. We have already written about how to properly clean and process them in the article about sujuk, so we won’t dwell on them again. Well, there is no fundamental difference between horse and other intestines. The finished sausage should be about 30 cm long.

Next, we begin the shell with meat and fat. In some versions of the recipe, the rib itself is not removed, but I find this a little odd. On the other hand, after long marinating, it becomes much easier to separate the meat from the bones. But these are details. We carefully tie one side of the intestine with twine, and leave the other open. The pieces must be placed carefully so as not to damage the shell. There is no need to twist them either - the sausage will be deformed. One intestine usually yields three servings. Until this stage, the preparation of kazy and makhan are no different. But then the kazy is boiled for two hours in broth (in broth, not in ordinary water. The addition of garlic, bay leaves and onions is welcome), and the makhan is immediately hung out to dry. In modern conditions, this takes place in special drying cabinets, but the nomads managed quite well without it.

During the cooking process, the kazy are pierced in those places where air bubbles are visible, after which they are removed and hung to dry. In principle, this is a ready-made product, which, however, needs to be stored in the refrigerator. If we want to achieve long-term storage, then the sausage must first be dried for 3-4 days in direct sunlight and in the wind. After which it is removed and left to dry in a cool and dark room. I have no idea how to achieve such an effect in nomadic conditions. So the nomads stupidly dried the sausage for about a week, and then stored it in their saddle bags. Shelf life - 2-3 months.

In total, the result is a product that is quite simple to prepare, but very satisfying, with a pleasant texture and excellent taste. Now both kazy and makhan are a delicacy and are served on holidays. Why is this interesting to us? It can be stored for a long time, is easy to prepare (no need to worry about preparing minced meat), you can use meat from other types of animals.

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 preparing 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.

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.

How to cook kazy

Another popular horse meat dish is kazy. A piece of kazy, cooked correctly, literally melts in your mouth! What is the difference between kazy and shuzhuk? In the method of preparation. In the authentic recipe for kazy, horse rib meat and loin fillet are chosen, since there is more fat there. These pieces were seasoned with spices, and then the intestines were filled with them, without cutting them. The result was a round sausage. In modern cuisine, the ribs are removed, but the fillet pieces for kazy are not cut into small pieces. Meat for kazy is selected especially carefully, because not a single toy (holiday) is complete without this delicacy and it is important not to lose face in front of the guests. For this reason, cooking kazy is trusted only to experienced housewives.

“I already have regular clients who regularly request kazy, call in advance and ask to prepare as much as they need,” says Suga. – Some people want more meat in the kazy, others like the predominance of fat, but according to the classic recipe, the ratio should be approximately 70/30. I cut good ripe meat from the horse’s rib into strips, marinate it for a day in a cold place with salt, garlic and pepper, and then carefully fill the intestine with it.”

Recipe:

0.5 kg horse fat;
1 kg of horse meat;
10 medium cloves of garlic;
0.5 m horse or beef intestine;
salt, ground pepper - to taste.

Boil kazy, like shuzhuk, for about 2.5 hours, piercing the intestine in several places with a toothpick. To prevent the delicacy from darkening, it is recommended to cool it directly in the broth. The salty taste of horse meat, seasoned with pepper and garlic, cannot be compared with any store-bought sausage!

Composition of horse meat

The composition of horse meat is amazing in the amount of microelements and vitamins; it is especially rich in iron and vitamin A. According to some scientists, eating horse meat helps neutralize the effects of radiation and other harmful environmental factors on human health. Even the ancient nomads were convinced of the positive properties of horse meat, even claiming that it improved potency.

Horse fat, although unpleasant to the taste, has medicinal properties and is used in cosmetics, medicines for respiratory diseases and healing ointments, in particular for burns or frostbite. Horse meat is recommended for consumption by people who have had hepatitis (jaundice) or other liver diseases.

Hypoallergenic horse meat also contains vitamins E and B, which help improve blood circulation, and due to the huge amount of iron it is very useful for people suffering from anemia. However, despite the huge number of positive aspects, horse meat is still not as popular as other meats. Why? Let's figure it out now.

Good advice

A real delicacy with a subtle, delicate and unique taste - halal horse sausage, without which not a single important feast among the peoples of the East is complete.

What is horse sausage called?

Horse sausage is known to consumers under the names “Kazakh”, “Crimean” and “Kazanskaya”. These types of sausages differ in cooking technology, and the only thing that connects them is the use of horse meat as the main ingredient.

Depending on the production technology, horse sausage is divided into several types:

“Kazakh” (second name – Kazy), is produced in four types:

- dry-cured,

- smoked,

- semi-smoked,

- boiled.

“Crimean” (second name – Makhan), is produced in two types:

- dry-cured,

- smoked.

"Kazanskaya" is produced in two types:

- semi-smoked;

- boiled.

Cooking horse sausage

The preparation of sausage from horse meat is not significantly different from the preparation of sausages from other types of meat, but there are still some technological features.

Features that differ from standard sausage production include:

principle of deboning the carcass - unlike traditional production, when separating horse sausage from the bone, the meat is removed not as a whole cut, but muscle by muscle, separating and cutting off each muscle separately;
for horse sausage (especially dry-cured varieties), the meat is trimmed exclusively to the highest grade - only pure meat and fat are used, without veins and connective tissues;
When ripening meat for horse sausages, no ripening accelerators are used;
unlike other types of meat, horse meat for sausages in salting and spices matures for at least 40 days;
cutting meat into horse sausages (with the exception of boiled varieties) is done only by hand.

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Harm of horse sausage

In terms of its properties, horse meat is an ambiguous product, however, contrary to widespread fears, nutritionists claim that there is no harm from eating horse sausage for the body, since only premium-grade trimmed meat is used for its production.

At the same time, there are some restrictions on the amount of horse sausage consumed for people suffering from gallbladder diseases, for two reasons:

the composition of horse meat stimulates the production of bile, which is undesirable if there is a tendency to increased bile formation;
the use of large amounts of salt and spices in the formulation of horse sausages is undesirable in the presence of cholelithiasis.

The benefits of horse sausage

Nutritionists draw the attention of a much wider group of people who need the natural restoration of various imbalances in the body to the beneficial properties of horse sausage, since it has been proven that horse meat:

absolutely hypoallergenic, and has no contraindications for use by both children and adults;
improves blood circulation and its saturation with blood cells, and therefore is especially recommended for people suffering from anemia and cardiovascular diseases;
has the maximum noted content of vitamins E and all vitamins of group B;
promotes liver regeneration, restoration of its functionality, and is a recommended product for people who have had Botkin's disease;
Thanks to the protein's complete composition of amino acids, it is absorbed 8 times faster than beef meat.

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Horse sausage: benefits and harms for men and women

Once again, you should pay attention to the component composition and nutritional value of horse sausage. It is thanks to this that the product becomes indispensable in our diet.

People seeking to reduce body weight prefer horse sausage over sausage products made from other types of meat.

Horse sausage is a source of protein. 100 g contains about 25% protein, which is easily and quickly absorbed by the human body. Unlike other meat varieties, horse meat is easily digestible by the human body. The digestive tract does not experience much stress. The mineral and vitamin balance is restored, and overall well-being improves. But the beneficial properties of horse meat and horse sausage do not end there.

Healing properties:

reduction of harmful cholesterol levels;
strengthening vascular walls;
stabilization of the heart muscle;
increased hemoglobin level;
replenishment of iron deficiency;
prevention and treatment of anemia, anemia;
accelerating the healing process;
elimination of negative consequences after chemotherapy.

Horse sausage can be eaten by people who have suffered serious illnesses, including surgical interventions. The human body will become stronger and recover faster. Experts also call this sausage product hypoallergenic, so there is no need to worry about allergic reactions.

Horse meat, including natural horse sausage, brings great benefits to the human body. This strange product has choleretic properties. In this regard, doctors recommend eating such a product after suffering from hepatitis in order to speed up the recovery of liver cells and normalize the functioning of the main filtration organ in our body.

Horse meat contains potassium and magnesium, which have a positive effect on blood vessels and the heart. By improving the elasticity of blood vessels, a person is protected from the development of atherosclerosis and a number of other ailments of the cardiovascular system.

Horse meat or sausage prepared with the addition of this type of meat must be included in the diet of people who are daily exposed to radiation. The minerals and vitamins contained in the product help strengthen the immune system.

Horse meat is also enriched with ascorbic acid, which, in addition to its general strengthening effect, is also famous for its antioxidant properties. All accumulated waste is removed from the body, including waste products, heavy metal compounds, toxins, radionuclides, etc.

Secrets of horse sausage

Some experts argue that there is only one contraindication to consuming horse sausage or horse meat in its original form - individual intolerance. However, the list of contraindications is much longer. Despite the fact that the product has low nutritional value and has a number of healing properties, not everyone can enjoy its taste.

List of contraindications:

increased blood pressure;
previous strokes or heart attacks;
malignant intestinal diseases;
diabetes mellitus of any type;
osteoporosis;
renal pathologies.

Do not forget that horse meat has a choleretic effect. In this regard, the product should be excluded from the diet of people who have increased bile production. Otherwise, complicated consequences may develop.

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Now you know why kazy horse sausage is so valued by gourmets and folk healers. The benefits and harms of a product are inextricably linked with the component composition. Remember that only those sausage products that are made from natural ingredients will bring exceptional benefits. Otherwise, eating the delicacy can provoke the development of the disease, especially in the presence of chronic diseases. Despite the enormous benefits and healing power of horse meat, it is undesirable to eat this product too often. You should know moderation in everything. Be healthy!

Horse meat sausage - kazylyk

Horse meat is very nourishing, so the nomads constantly ate only it. It is enough to eat a couple of pieces of stewed horse meat, and a person will not need food during the day. This is the healthiest protein product. The result is a paradox: the calorie content of horse meat is low, but the satiety is high. Why? Everything became clear when they were able to study the chemical composition of meat: healthy fats, a large amount of protein and the absence of carbohydrates - that’s the whole secret.

Horse meat sausage (kazylyk) is a favorite dish of people throughout East Asia. Not a single event is complete without kazylyk. The higher the social position of the host of the holiday, the more horse meat treats there should be. Kazylyk and kazy, by the way, are one and the same.

Traditional standard kazylyk is a sausage made from minced horse meat in the form of solid balls. The stronger and denser they are, the more expensive the product. This is precisely its peculiarity and distinctive feature.

How to serve a horse meat delicacy?

The delicacy is served by cutting into thin slices with a sharp knife. You can combine several varieties of horse sausage on a plate in the form of an assortment. Horse meat sausage is also not consumed as an independent dish, but added to various dishes. For example, boiled or fried pieces complement soups, goulash or pilaf. Sausage adds a very specific and piquant flavor to dishes.

Horse sausage kebab is considered no less piquant. Thick pieces of the product are threaded onto skewers and fried over coals. However, you should not get carried away with this dish, since sausage in this form is less healthy than in its original form.

How to prepare and cook kazy sausage at home?

It is very easy to prepare and cook kazy sausage at home. The main thing is to follow the recipe step by step, and then everything will work out. To make it you will need horse meat, lard, intestines and spices.

. This product is considered truly natural because it does not contain any food additives.

To make horse sausage, you need to take one kilogram of horse meat, wash it thoroughly and cut it into small strips. Then take about five hundred grams of horse fat and also cut into strips. Place the finished meat products in a deep container and add a pinch of ground black pepper, two teaspoons of cumin and salt to taste. Mix all ingredients well, cover with a towel and put in the refrigerator for about two hours. Next, you need to prepare the horse intestines (wash and clean them thoroughly). Afterwards, tie one end of the intestine well with threads, and fill it with horse meat at the other end, alternating it with lard. Next, the filled intestines are tied and placed in a deep pan covered with enamel. You need to add water to the sausage and let it cook for about two hours. After the time has passed, the product must be cooled.

The finished horse sausage will have an excellent aroma and amazing taste. Perfect for serving on a holiday table.

And today, when there are almost no nomads left, for their descendants - Kazakhs, Turkmens, Mongols, Yakuts - this meat is still the basis of the table.

The secret is simple: for a long time, horse meat was the most affordable meat in Central Asia. These days, horse meat dishes are still popular.

How long to cook kazy

In Soviet times, everyone had the pleasure of trying horse sausage. Few people now know that it can be a real delicacy. But among the Turkic peoples, not a single holiday is complete without kazylyk made from horse meat. This meat snack can be boiled, raw smoked, or dried. Most often this delicacy is boiled. It is quite difficult to prepare kazylyk, or simply kazy, at home. At the same time, you need to know what kind of meat to choose, how to prepare the intestines for stuffing, cooking technology, how long to cook kazy.

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.

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.

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.

Cooking in Tatar style

According to a special Tatar recipe, a large amount of sugar is necessarily added to the sausage. But at the same time it does not turn out sweet.

horse meat with layers of fat – 5 kilos;
granulated sugar – 5 tbsp. l.;
coarse salt – 5 tbsp. l.

Preparation:

Cut films from meat. Divide the remaining pulp into large pieces. Their optimal size is about half a chicken egg.
Add dry ingredients, mix everything well.
Remove the knives from the meat grinder. In the “kitchen helper” you only need to leave the internal rotating spiral, fasteners and a round plate with holes.
Intestine – diameter about 8 cm – cut into pieces. The length of each should be 60-70 cm. Try to release as much air as possible from the sections of the sausage casing. Attach the beginning of the intestine to a meat grinder.
Roll the prepared meat into the intestine. During the process, you need to try to constantly release excess air and compact the workpiece. Places where this could not be done must be pierced with a needle.
Fill each intestine, tie on both sides. Leave the workpieces for 40 hours, then compact again.
Hang the future sausage on the balcony for 2.5-3 months. The room temperature should be 10-12 degrees.

Preparation:

Cut the meat into thin long ribbons. Also chop the lard, but its pieces should be smaller.
Chop the garlic. Mix it with pepper and salt.
Rub the resulting mixture onto the meat and place it in a bag. Tie the package and put it in the refrigerator.
Clear the intestine of mucus, rinse thoroughly, fill with meat mixture.
Tie the casing of the future meat product on both sides. Hang the resulting sausage loaves for 3-4 days in a sunny but well-ventilated place.
Then, put the workpieces in a cool room with good ventilation for 8-9 days.

Homemade meat products can be perfectly stored for up to 20 weeks.

Sausage made from horse meat can be boiled, dry-cured, or smoked. To make the dish especially tasty, it is recommended to prepare it from the meat of three-year-old animals.

Simple horse sausage recipe

Ingredients:

fresh horse meat – 1 kg
horse lard – 500 g
horse intestines or any other natural casing - 50-60 cm
ground black pepper – 3 g
cumin – 25 g
fine sea salt - to taste

How to make homemade horse meat sausage:

1. Rinse the meat well and cut it together with lard into strips 10 centimeters long and 4 centimeters wide.

2. Place in a deep bowl and add spices: pepper, cumin, and salt. Rub the meat with them.

3. Cover the filled container with thick gauze and leave in a cool place for 2 hours.

4. While the meat product is marinating, rinse the horse intestines in cool water, then soak them heavily in coarse sea salt and rinse 4-6 more times, but in hot water.

5. Kazakh sausage at home is formed in the same way as other sausages.

To do this, pierce one end of the horse intestine with a toothpick to allow air to escape, and then tie it with a strong thread.

On the other side, fill the natural shell with the prepared filling, alternating meat with lard.

Having filled the horse intestine with all the filling, tie its other end with threads.

To prevent swelling and subsequent damage to the shell, pierce it with a needle in several places to release air bubbles.

6. Place the sausages in a large cast iron cauldron and fill with cold water. Place on low heat and cook after the broth boils for about 2 hours, without turning up the heat, otherwise the sausage will burst.

Now you know how to cook horse meat sausage at home, and now you need to serve it correctly.

After the kazy horse sausage is completely cooked, it must be carefully removed from the broth and cooled.

Ready homemade horse sausage is removed from the intestines and cut into circles no thicker than 1 centimeter.

Serve this appetizer with pickled onions.

Enjoy your meal!

Horse sausage: what is this delicacy?

Horse meat sausage is a traditional Turkic dish. It is most popular among the Kazakhs, Mongols, Yakuts and Turkmens. For many years, horse meat was the cheapest meat, which is why this sausage became the most consumed and main dish on the table.

Horse meat is quite tough meat, so sausage is prepared from young foals or 2-3 year olds. They use fatty meat from the ribs, mix it with spices and stuff it into a casing.

A distinctive feature is that in cooking they use not minced meat, but meat in pieces.

Simple horse sausage recipe

Ingredients:

fresh horse meat – 1 kg
horse lard – 500 g
horse intestines or any other natural casing - 50-60 cm
ground black pepper – 3 g
cumin – 25 g
fine sea salt - to taste