In the cuisine of the Turkic peoples, a special place is occupied by kazy - horse meat sausage. She always has a place on the festive table. Horse sausage is used in different forms - smoked, boiled or dried. It is added to both pilaf and naryn. Those who have managed to taste the real kazy prepared according to the traditional recipe will not forget its rich taste for a long time. It is believed that this high-calorie product contributes to the increase in blood pressure. Therefore, it should not be abused. It is quite difficult to cook horse meat sausage at home.
It is necessary
-
- 60-70 cm of intestines;
- 1 kg of horse meat;
- 500 gr. horse fat;
- 1 tbsp salt;
- 1 tsp ground black pepper;
- 1 tsp cumin (also called cumin or Indian cumin).
Instructions
Step 1
Cut the meat and lard into long strips (8-10 cm) about 2-3 cm wide. Place in a small basin. Sprinkle with a mixture of salt, pepper and cumin. Rub the seasoning thoroughly into the meat. Each piece should be well coated with them. Cover the dishes with a clean, thin cloth (preferably cheesecloth). Place in a cool place for a day so that the "minced meat" is properly marinated.
Step 2
Rinse the colon thoroughly. Turn out and rub with salt. Leave it on for 10 minutes. Peel off the film from the walls, leaving grease.
Step 3
Rinse in cold, followed by hot water. Repeat the procedure several times. Then scrape off the remaining films again. Turn outwards.
Step 4
Tie one end of the intestine with a strong thread or "sew up" with a toothpick. Fill it by alternating strips of meat with strips of bacon. When the semi-finished kazy is ready, tie the other end of the intestine. Place in a dish, cover with a napkin or cheesecloth. Remove to a cool dry place to soak the seasoning.
Step 5
You can store the kazy for several days by hanging it in a cool place. If necessary, you can save the sausage for several months by placing it in flour under a 10-12 cm layer.
Step 6
Cook the sausage. Put the semi-finished product in a saucepan, fill with cold water (5 tablespoons of water for 1 kazy). Seasonings and herbs can be added to taste. Cook over low heat for 2 hours. When boiling, remove the foam and pierce the sausage in several places with a needle or toothpick. At the end of cooking, discard in a colander. After the water has drained off, rinse with hot water. Place the colander in the pot you were cooking in. Cover with a towel and let sit for 5 minutes. Cool it down. Cut into slices no thicker than 1 cm and garnish with onion rings and herbs.
Step 7
Smoke the kazy with thick smoke (temperature about 60 degrees C) for 18 hours. Then refrigerate at 12 degrees C (2-3 hours).
Step 8
Dry the kazy in a warm season in a ventilated and sunny place. The process lasts a week. In winter, you can hide in the snow for the same period, and then hang in a dark cool room for 2-3 months.
