Traditionally, Kazakhs, Tatars, and other ethnic groups living in central Asia, particularly Turkic groups, make horse meat sausages called Kazy. Making this delicious food is simple, so stay with Cooking County to learn how to prepare it.
Ingredients to make Kazy
- Horse rib fat meat
- Salt and pepper as needed
- Garlic as needed
Directions for making Kazy
Step One
To make Kazy, the first horse hangs the rib meat for 5 to 7 hours to drain the blood; at the same time, clean the intestines well and keep them in salted water for 1-2 hours.
Step Two
Add salt, black pepper, and chopped garlic to the meat. Put the meat in the refrigerator for 2-3 hours and let the horse meat absorb the spices.
Step Three
Later, they fill the intestines with ribs and meat and tie the ends of Kazy on both sides.
How to Serve Kazy?
This food can be dried or smoked. Serve your Kazy in a dish and enjoy it!
Key Points to remember
- This food gets tastier the longer it is stored. In the old days, some people would keep this dish until Nowruz.
- Remember that you cannot fry Kazy; You have to simmer Kazy for about 3 hours on low heat in a pot. Remember to pierce several parts when simmering Kazy because it may burst.
Do not forget to make this recipe and share it with us. Please do not hesitate to ask if you also have any related questions about the Kazy recipe.
FAQs
- How much time does Kazy need to get ready?
It takes about 3 hours on low heat to get ready.
