Probably everyone heard about mahan - raw ham sausage , but few people tried sausage kazy. After all, you can not buy it in a supermarket, even in its homeland, it is sold only in the markets. And often, it is done right before your eyes.
The peculiarity of this delicacy is that it is prepared from a whole piece of horse meat. This piece of meat is cut lengthwise along the edge, and it should be quite fatty, so the horses are specially fattened.
This is not an industrial kind of sausage, but a homemade and rather festive than everyday. Therefore, this is a 100% natural product with a minimum of very simple ingredients. Basically, it is brewed and served chilled, but it is used for cooking second dishes, such as pilaf, beshbarmak, naryn.
Kazy is considered a national dish of many Turkic peoples and everyone has their own secrets and methods of preparation, it is cooked and dried, smoked! And if you are a supporter of natural and delicious meat preparation, you should try to cook kanza from horse meat at home.
Recipe for horse sausage kazy
It is very important to prepare the intestines well. To do this, we turn them on the wrong side, carefully with my cold water, then sprinkle abundantly with salt and rub it, so we clean them of unnecessary slime. You can leave for 15 minutes to stand, then rinse several times with cold water, and then hot.
Ingredients:
- conical fat - a strip of 1.5 kg;
- garlic - 50 g;
- zir - 20 g;
- gullet beef - 50 cm.
- salt pepper.
Preparation
Of course, ideally, all meat would be one piece with veins of fat. If you have separate meat, separately fat, keep in mind that their ratio should be 2: 1, respectively.
We take quite a lot of salt and pepper, squeeze out all the garlic, pour out the zircon and turn everything into a paste, which we rub very well all the meat. Leave it in the cool for 12 hours, so that it all permeated and salted. Then we take the prepared gut, we tie it on one side and push it in one piece inward. If y
Before boiling potatoes, water must be slightly salted and put the sausage back into the cold liquid. When boiling formed foam, remove it and reduce the heat to a minimum. It is important after boiling to pierce in several places the gut, so that it does not burst. Cook for two hours, then take it out and store it in a cool place.
You can also not make kazi, but jerk. Then it is suspended in a draft for 2 weeks, and then dried for a couple of months in a cool room.