Video: https://www.youtube.com/watch?v=CMH5Qh8Yl3k
Homemade sausages called Kazy
This delightful and healthy Kazakh treat was previously reserved for important ceremonies and special occasions. The kazy greeted guests and got them ready for special occasions like birthdays and weddings. When cattle were killed and meat was prepared for the winter, it was traditional to make kazy from horse flesh in late fall or early winter. Kazy is now on daily sustenance. Additionally, practically any butcher store will sell the appropriate meat at any time of year. Typically, a 70% to 30% ratio of meat to fat is used in kazy.
Ingredients
one meter of horse intestines
1.5 kg. horse meat with lard rib part
1 tbsp. salt
1 tsp. ground black pepper
3-4 cloves of garlic
step 1:
To start, selecting quality meat is crucial. Horse meat has an extremely black hue and vivid yellow fat; aged meat has a color akin to “bitter chocolate.” Choosing meat that is light (in comparison to the others) and has light fat on the market is our duty. Something along these lines.
step 2:
At this point, get the salt and spices ready for pickling. Grind the black pepper and finely cut the garlic.
step 3
Wash the meat, sprinkle with spices and salt, rub the meat well with this mixture, and leave in a cool place for about an hour.
step 4
Meanwhile, rinse the intestine thoroughly under running water, turn it inside out, and prick one end with a toothpick.
step 5
And now the most difficult moment, at least for me! This is to pull the intestines onto the meat at the very beginning. To make it easier, you need to hold the intestine with a paper towel or napkin. When you have pulled the very end, holding it with your other hand, we move the intestine from the closed end to the meat, and then it will go quite easily. Pinch the other end with a toothpick as well.
step 6
It should look something like this. (although I forgot to turn my gut out), but that didn’t make it any worse.
step 7
Now put our sausage in a saucepan, fill it with cold water, add dill, salt, and spices, put it on the fire, and bring to a boil over medium heat. As soon as the water starts to boil, the sausage needs to be pierced in several places. Along the edges and after about 7–10 cm. Reduce the heat to low until it simmers slightly. Cook for two hours from the moment the water boils.
step 8
Carefully remove the finished hot sausage from the pan and place it on a dish.
step 9
Be sure to cover it with a wet towel or cloth and leave it to cool. You can probably wrap it in cling film, but I prefer the old-fashioned way.
step 10
Cut the cooled kazy into thin slices and serve it to your guests and loved ones.
step 11
It can be done with fresh vegetables! Bon Appetit, everyone!
Additional Information
The sausage turns out very tasty, with a pleasant spicy taste of Asia! In an old Uzbek book, I read a method for preserving kazy. 1. If you do not store it for a long time, you need to hang it in a cool place away from insects; 2. If it is necessary to store for several months, it must be buried in flour or bran under a 10–12 centimeter layer; 3. If the kazy needs to be preserved for several years, then they are smoked by hanging them in the chimneys of the hearth, and they leave them there. Three-year-old kazy is considered a very good delicacy; these kazy are called sur. Kazy is used to prepare naryn, pilaf, and beshbarmak. Serve as a cold appetizer. It is very tasty, and I recommend everyone try it!
Thank you very much for your attention.
Subscribe to the channel and don’t forget to like our videos.
#sausage, #meat, #food, #cooking, #traditional, #snack, #appetizer, #slice, #pork, #background, #red, #closeup, #sliced, #beef, #smoked, #salami, #horse, #tasty, #meal, #fat, #cut, #cuisine, #fresh, #spice, #lunch, #wooden, #gourmet, #dry, #board, #isolated, #pepper, #delicious, #ham, #delicatessen, #table, #spicy, #cooked, #ingredient, #dinner, #nutrition, #piece, #grill, #italian, #cold, #asia, #natural, #white, #black, #barbecue, #organic
