Kazy horse sausage - description of the product with photos, its composition and calorie content; benefit and harm; how to cook and cook at home. Horse meat sausage

On the long list of what to bring from Uzbekistan, kazy should come first! Moreover, the kazy has a unique feature - no matter how much you bring, it will still not be enough. Because this one is amazing deli meat You can eat it endlessly, every day, for breakfast, lunch and dinner - and not get tired of it. Don't believe me?

Kazy(emphasis on the last syllable) - home-cooked meat product, horse meat sausage, which has an indescribable aroma and delicate taste. Kazy - exclusively homemade sausage and is not produced on an industrial scale for export or for the purpose of mass sale in supermarkets, like, say, ordinary sausages, frankfurters, carbonate, etc. Kazy absolutely does not contain any chemical additives- concentrates and preservatives, “flavourings identical to natural”, dyes and artificial casings. This sausage is made from fatty horse meat and lard with spices (black pepper, garlic, zra and other spices), all ingredients are stuffed into the horse intestine - a natural casing is obtained. As a rule, fatty meat from ribs is used to prepare kazy.

Kazy- cold dish Uzbek cuisine. It is eaten separately, like sausage, cut into thin slices, seasoned with onions, which are cut into thin rings, and also used in preparing various dishes, for example, Naryn, pilaf; they decorate bright holiday tables, make cold cuts (sausages, kazy, tongue) and much more.

Horse meat has been eaten since ancient times nomads. It was they who noticed that when consuming cold horse meat dishes, warming properties of this meat. In addition, compared to other types of meat, horse meat contains more complete protein, balanced in amino acid composition, and the absorption of horse meat in the body occurs much faster than the absorption of any other meat. Nomads have always considered horse meat indispensable as camping food- products made from this meat could retain their nutritional properties for a long time and not spoil without additional refrigeration devices.

Kazy prepared not only in Uzbekistan, but also in other countries Central Asia And Tatarstan. When preparing kazy, the peoples of Central Asia have individual differences in recipes and cooking secrets that are characteristic of the national cuisine of a particular region. Kazy can be boiled, dried and smoked. Smoked kazy mainly intended for long-term storage. An unusual method has been preserved in Central Asia preservation of kazy - in flour, in basements and cellars. If properly stored, kazy can last up to three years (this type of kazy is called sur). This homemade sausage is like elite wine - the longer the aging period, the more valuable it is.

Information for the squeamish: the appearance of the kazy may seem unsightly, but after trying this delicacy once, you will no longer pay attention to it.

Cooking kazy- a rather labor-intensive process that takes a lot of time. As a rule, ordinary people buy kazas for bazaars in cooked or raw form (raw kazy should be cooked for at least 2 hours).

Vigilant nutritionists may have already grabbed their heads after reading the above, but believe me, kazy- an extremely tasty and time-tested dish that is definitely worth trying!

Photos:

The easiest way to prepare boiled sausage. You don't need any special equipment to prepare it.

How to cook:

Cut the horse fat and meat into thin long strips. Their length should be around 10-15 cm and width about 3-4 cm.
Place the meat and lard in a deep bowl and cover them with salt, cumin, and black pepper. Remember the contents of the bowl well so that both the meat and lard are as saturated with spices as possible. Place the workpiece in the refrigerator so that it marinates well. On average, it needs to marinate for 4 to 24 hours.
Prepare the intestines that you will stuff: turn them inside out, rub them with salt, wash them thoroughly with cold water, and then several times with hot water.
Tie one end of the intestine tightly. Fill it with filling. You need to alternate strips of lard with strips of meat. When the intestine is full, tie the other end tightly.
Place the workpiece in cold water and cook it for 2 hours. As soon as the water boils, pierce the intestine in several places with a needle so that it does not burst. Do not discard the broth after cooking, as it is very rich and can be used to prepare other dishes.

If you need to store sausage, do so raw and cook it only before serving.

Homemade dried horse meat sausage

Dried sausage is good in its own way. To prepare it you need:

1.5 kg horse meat;
200 g horse fat;
2/3 tbsp. salt;
1 tsp. black pepper;
1 head of garlic.

Step by step recipe:

Cut the meat into thin ribbons about 10 cm long. Cut the lard a little smaller.
Finely chop the garlic, mix it with salt and pepper. Rub lard and meat with this mixture, put them in a plastic bag, tie them and put them in the refrigerator for a day.
Wash the intestine thoroughly, clear it of mucus, and tie one end tightly. Fill the intestine with the filling, alternating meat and lard, and tie at the other end.
Hang the sausage stick in a sunny and windy place for 3 days. After this, hang it in a cool place with good ventilation for 9 weeks.

The finished sausage can be stored in the refrigerator for up to 20 weeks.

Finding good horse meat for preparing the dish described is not easy, because you can’t buy it in a regular supermarket. If you decide to cook this delicious sausage, choose the raw materials responsibly. For any recipe you will need young, fatty horse meat.

You rarely see horse meat sausage in modern stores. More often, housewives prepare it themselves. There are several successful recipes for such a dish.

The usually discussed food consists exclusively of horse meat, salt and various seasonings. Spices can be chosen to your taste. Store-bought horse sausage may also contain dyes, preservatives, and flavor enhancers.

If we talk about the nutritional value of such a product, then it contains practically no carbohydrates, and fats predominate. There is only 12 g of protein per 100 g. The calorie content of horse meat sausage is quite high - 633 kcal per 100 g.

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.

What are the benefits and harms of such sausages?

Horse sausage, due to its rich composition with a large amount of essential minerals, vitamins, amino acids, is very beneficial for the body.

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.

Kazy – Kazakh boiled horse meat sausage

The easiest way to prepare is boiled horse sausage. In this case, the housewife will not have to use any special devices.

Ingredients:

horse meat – kilo;
salt – 1-1.5 tbsp. l.;
cumin (crushed) – 2 tsp;
ground pepper (black) – 1 tsp;
horse fat - half a kilo.

Preparation:

Cut both meat and lard into thin elongated strips. The width of each should be about 4 cm. The optimal length of the layers is 12-14 cm.
Place the chopped ingredients in a deep bowl. Add all dry ingredients. Actively mash the contents of the container directly with your hands. Both meat and lard should be well saturated with salt and spices.
Place the workpiece in a cool place for 20 hours.
Prepare the intestines: rub with salt (inverted), rinse with cold and hot water.
Tie one end of the intestine securely. Fill the casing with the prepared meat mixture. Tie off the free end.
Place the product in a pan with cold water and cook the product for 2-2.5 hours. Immediately after the liquid boils, you need to pierce the filled intestine in several places with a thin needle, which will prevent the shell from bursting.

The presented recipe will best explain how to cook kazy at home. The broth remaining after cooking the sausage should not be thrown away. Based on it, you can prepare, for example, a delicious rich soup.

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.

Ingredients:

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.

In the recipe for Tatar horse meat sausage, sugar is needed to remove excess liquid. If you just drain it, the product will turn out dry.

Uzbek cooking recipe

The Uzbek recipe also uses both horse meat and lard at the same time. For the specified amount of food, 40-50 cm of intestines will be enough.

Ingredients:

horse meat - kilo;
lard - half a kilo;
freshly ground black pepper – 1.5-2 g;
cumin – 20-25 g;
salt – 1-2 tbsp. l. (taste).

Preparation:

Cut the meat and lard into long thin strips and place in a large bowl.
Sprinkle with all dry ingredients. Mix everything thoroughly. Rub with your hands.
Cover the infused meat components with clean gauze. Leave in cool place for 6-7 hours.
Fill the prepared intestines with the resulting mass.
Place the almost finished sausage into a cauldron with cold water.
Cook the product over low heat for 1.5-2 hours. Remove foam during heat treatment. Also take care of making punctures with a thin needle over the entire surface of the workpieces.

Cool the hot sausage. Before serving, cut the product into thin pieces. Supplement it with onions pickled in vinegar and sugar.

Cooking in a simplified way

There is even a simplified recipe for making dried horse sausage. It is quite easy to repeat it at home.

Ingredients:

horse meat - 1.5 kilos;
horse lard – 200-250 g;
salt – 2/3 tbsp.;
black pepper – 1 tsp;
garlic - a whole head.

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.

Today for lunch I had delicious kazy

What kind of animal is this kazy? What is the name of horse meat sausage?

Kazy or kazylyk is a sausage made from horse meat. Until recently, of course, it was more of a home product. But now I’ve started seeing them in stores. Kazy is a Bashkir version of pronunciation, Kazylyk is Tatar. Any of these names may be indicated on the sausage store label.

Kazy sausage can be boiled or dry-cured. Right now I have dried one. Although I also really like boiled.

Regardless of the method of further preparation, horse meat kazylyk is quite large pieces of meat and lard marinated in salt and spices and then stuffed into the intestine.

Previously, when villages still kept horses for meat, after slaughtering the animal, the owners traditionally prepared both versions of such horse meat sausage at once. Dry-cured kazylyk, as you understand, helped preserve meat for future use.

I am a big fan of Bashkir and Tatar cuisine. I know and can cook almost all the most famous dishes on my own, including kazy. But today my story is about Podkovka brand sausage, Kumertau.

What should real kazy sausage be like and is Podkovka kazy good?

Real horse meat kazylyk is quite fatty. In homemade sausage, fat can make up up to a third. The store-bought product is usually less fatty. So the Podkovka sausage is quite dry. For my taste this is not bad, but my husband said FI. He likes kazylyk fatter and juicier. In general, it’s up to anyone.

Another point. As I already wrote, good sausage is prepared from fairly large, oblong pieces of horse meat and fat, naturally cleared of veins and captivity. In Podkovka sausage, no, no, there are sometimes too small pieces of meat, sometimes even stringy inclusions. The fat is very finely ground.

The taste of Podkovka sausage is delicate, slightly oily. The meat is quite soft and cuts and chews easily. This suggests that the horse meat was used young, and the pieces were taken from the sternum and peritoneum, cut correctly, taking into account the direction of the fibers.

Podkovka horse meat kazylyk is available in two versions: classic and spiced. I have a classic kazy.

Compound: horse meat, salt, sugar, black pepper. Shell: Belcosin (animal protein)

The composition of kazylyk cannot be more natural. This is probably where its cost comes from. The fact that the Podkovka kazy is not stuffed into a natural gut, I can easily stand it. Still a store product.

In Bayram and Pyaterochka chain stores the cost is 440 rubles. per stick 300 gr.

In the branded online store Podkovka the cost is 390 rubles. per stick 300 gr. (delivery available within the Russian Federation)

The manufacturer claims that all its delicacies are Halal. This, in general, is also pleasant, if true, of course.

Halal is permitted actions in Shariah. In this case, halal refers to animal meat that has been processed and prepared in such a way that it does not violate Islamic food taboos. The Koran clearly defines the list of foods whose consumption is prohibited in Islam. These include pork; carrion; meat of animals slaughtered without mentioning the name of Allah; meat of animals strangled, beaten with rods, broken or killed by a predator, indicated in the third verse of Surah Al-Maida.

What to look for when choosing horse meat sausage

It doesn’t matter whether you buy kazy in a store or at the market, the stick should be slightly shiny and not have a whitish or slippery coating.

Yellow fat in this case is not a sign of a low-quality product. Unlike beef, horse fat ranges from cream to yellowish in color. This is normal and is not a sign that the animal was old. When drying, the fat in kazy sausage can even acquire a bright yellow tint.

Kazy sticks should not be too dry. They should easily bend 20 degrees from the axis.

At room temperature 25-28 degrees, the fat in the dried kazylyk slices should soften. In this state it can easily be spread on bread.

Homemade horse sausage or simply put, horse sausage is a meat product made from the meat of a young horse.

This tasty and aromatic dish is traditional among the Turkic peoples (nomadic Bashkirs, Kyrgyz, Tatars, Kazakhs, Karakalpaks and Nogais).

It is called kazy and is served exclusively at the festive table.

You can make horse meat sausage at home by stuffing a natural casing (usually horse intestine) with fatty meat (from the animal's ribs) and spices.

Meat for kazy is used only from the most well-fed horses, whose carcasses are distinguished by a large amount of fat.

The peculiarity of preparing this type of sausage is that the intestines are filled not with chopped minced meat, but with a whole piece of horse meat.

This is how it differs from sujuk sausage, which is made from minced meat.

Many chefs like the specific taste of this sausage.

As for the benefits of kazy, it is worth knowing that of all types of meat, it is horse meat that contains the largest amount of protein.

In addition, it contains phosphorus, potassium, copper, sodium and amino acids. And virtually no cholesterol.

Currently, store-bought horse sausage is an expensive delicacy. Not everyone can afford to buy horse meat sausage in a store.

But you can make homemade kazy sausage yourself.

There is no single recipe for preparing horse sausages. It can be boiled, raw smoked, dried.

It is customary for the Kazakhs and Bashkirs to consume kazy exclusively in boiled form, and for the Tatars - smoked.

It is often boiled together with meat and served on one large dish.

This sausage is also served with another national dish - thinly rolled and sliced dough, boiled in meat broth. It's called beshbarmak.

Among some Turkic peoples, homemade kazy sausage is used in tasty and satisfying main courses - naryn and pilaf.

Horsemeat sausage is made very quickly at home.

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.

Most representatives of the Turkic peoples eat kazy in dry-cured form. But the process of preparing dried horse sausage takes a long time. So let's just boil it.

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.

After the water boils, a gray foam should form on the surface, which must be removed with a slotted spoon.

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!