How to cook kazy
Take a kilo of horse meat from the ribs
, cut off the bones along with the fat, wash, cut into cubes 2 centimeters wide and 8 centimeters long. Meat in kazy does not completely lose its shape, which is why it looks very impressive when sliced. Cut lard (200-300 grams of horse fat) into small pieces and add to the meat. Sprinkle with cumin, salt and pepper, crush the head of garlic using a press, mix well. Cover and put the kazy mixture in the refrigerator overnight, or preferably for a day.
Guts for kazy
- about half a meter of beef or horse (in extreme cases, the casing is bought commercially dried or unnatural) - turn the inside out, rinse in running water, rub with salt, scrape off the film and mucus, rinse again in cold water, rinse with boiling water, scrape again. Then turn the intestines back out and cut them so that 1 piece is half a meter long. Tie one end of a piece of intestine with a strong thread. Place the meat and lard through the other end. Seal and tie the intestines on the other side.
Place the kazy in a wide saucepan, add plenty of water and bring to a boil. Before cooking, pierce each sausage ready for cooking with a toothpick in 2-3 places, otherwise it may burst. Add dill. Cook kazy
2 hours are needed. After cooking, cool the sausage slightly and store in the refrigerator for a maximum of 2-3 days.
Dietary properties:
How many calories are in horse meat, what dietary properties it has, all this is of great interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the following article.
So:
Horse meat has a specific taste and aroma. This is quite tough meat, so it is customary to eat the meat of horses no older than 3 years. The meat of foals 9–12 months has the best taste. Before cooking, it is usually marinated or smoked, and it must be cooked for at least 2 hours so that the meat becomes soft. This meat is best suited for making all kinds of sausages.
At the same time, it is meat with high nutritional value. It contains more complete protein than other types of meat, about 20-25%. At the same time, it is characterized by a low fat content (2.5–5%) and a high water content - up to 75%. The meat also contains amino acids, potassium, magnesium, phosphorus, copper, thiamine, riboflavin, nicotinamide, B vitamins, as well as A, PP, and E, which are beneficial for the human body.
Horse meat can rightfully be called dietary meat; it is absorbed in the body 8 times faster than beef. Regular consumption of this meat allows you to activate metabolism, improve the functioning of the gastrointestinal tract and even improve the composition of the intestinal microflora. Some studies confirm that the beneficial substances contained in it neutralize the effects of radiation; in addition, the meat is hypoallergenic, so it is suitable even for children.
Fkusnofacts about kazy
How to salt kazy
The meat in kazy should be salted more so that it is well marinated and the sausage becomes stronger. Excess salt will go away during cooking, so the kazy will definitely not be too salty.
How to serve kazy
Serve the kazy, cut into round slices, slightly chilled. As an addition, onions drizzled with vinegar are great. Kazy goes well as a separate appetizer, and is also used as a meat ingredient for beshbarmak.
How long to store kazy
Store kazy in the refrigerator for several months in a cool place.
Kazy broth
The broth left over from cooking kazy can be used to cook soups or sauces.
What kind of meat is suitable for kazylyk
Only meat from fattened horses is used for kazy. It is this kind of meat that has enough fat from the rib part for sausage. If you take only the meat part, the sausage will turn out a little dry.
Reading time - 2 minutes.
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.
Application
It is generally accepted that horse meat is a traditional dish of nomadic peoples. However, in the south of France and Hungary, horses of meat breeds are actively raised and bred. Horse meat tartare is considered an original French dish. To prepare it you need to take: 150 - 200 g of lean horse meat, 1 egg, 1 tbsp. spoon of chopped red onion, crushed head of garlic, 1 tbsp. a spoonful of chopped parsley, a teaspoon of capers, Tobasco or Worcestershire hot sauce, salt and ground pepper, as well as olive oil and ketchup. All ingredients are mixed with minced horse meat. Then put it all in the refrigerator for at least half an hour. After this, balls with a flat bottom are formed from the minced meat, and a recess is made on top for the yolk. The French serve this dish raw on lettuce leaves with a side dish of fried potatoes. If this option is not suitable for everyone, then you can put the minced meat balls in the oven or stew them.
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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!
Kazy horse sausage
(see photo) is one of the most beloved meat products of the Turkic people. In large cities, this product can only be found in special stores, and in Tajikistan and Uzbekistan, horse sausage is sold exclusively on the market.
Basically, kazy sausage is prepared only for holidays, since this product is considered not just a meat delicacy, but a national dish of two states (Uzbekistan and Tajikistan). This sausage can be presented smoked, dried or boiled.
Only natural products (horse meat, lard, intestines) are used to make it.
To make the sausage very tasty and juicy, it is prepared using the meat of fattened horses that have reached the age of three.
Beneficial properties and harm
The beneficial properties of kazy horse sausage have a beneficial effect on the body, strengthening health and improving well-being.
Since it contains many useful substances, it is used for
:
- increasing the level of hemoglobin in the blood;
- lowering blood pressure;
- strengthening the immune system.
The only contraindication to eating kazy sausage is its high calorie content, so you should eat it in moderation so as not to cause harm to your health.
Composition, calorie content and nutritional value of horse sausage
Horse meat, like any other meat, contains 25-28% protein. Due to its low fat content of 5-6%, this product is rightfully considered dietary. Horsemeat is absorbed by the body much faster than lamb or beef. Horse meat has a unique feature, unlike pork, it does not increase, but significantly lowers the level of cholesterol in the blood.
Its beneficial properties include the following aspects:
- meat has lower fat content;
- contains vitamins A, E and B;
- contains a lot of iron, phosphorus and magnesium;
- the product is absolutely hypoallergenic;
- calorie content: 100 g of horse meat has an average of 175 kcal.
The main disadvantage of horse meat is that the meat is poorly stored. It is acceptable to keep it raw in the refrigerator for no more than 72 hours. For this reason, horse meat is not sold on the market; the meat is carefully checked for the presence of salmonella. Otherwise, there are more benefits that can benefit the human body.
Due to the high calorie content, you should limit yourself from excessive consumption of horse sausages.
How to prepare and cook kazy sausage at home?
It is very easy to prepare and cook kazy sausage at home. The main thing is to follow the recipe step by step, and then everything will work out. To make it you will need horse meat, lard, intestines and spices.
. This product is considered truly natural because it does not contain any food additives.
To make horse sausage, you need to take one kilogram of horse meat, wash it thoroughly and cut it into small strips. Then take about five hundred grams of horse fat and also cut into strips. Place the finished meat products in a deep container and add a pinch of ground black pepper, two teaspoons of cumin and salt to taste. Mix all ingredients well, cover with a towel and put in the refrigerator for about two hours. Next, you need to prepare the horse intestines (wash and clean them thoroughly). Afterwards, tie one end of the intestine well with threads, and fill it with horse meat at the other end, alternating it with lard. Next, the filled intestines are tied and placed in a deep pan covered with enamel. You need to add water to the sausage and let it cook for about two hours. After the time has passed, the product must be cooled.
The finished horse sausage will have an excellent aroma and amazing taste. Perfect for serving on a holiday table.
KHASYP Uzbek homemade liver sausage Another unique dish of Uzbek cuisine, bliss for a true gourmet, is khasyp (hasip) - homemade lamb sausage with liver. Despite its not very attractive appearance, this is a real delicacy! “Khasyp” is a proper name and therefore cannot be translated in any way. We will describe a recipe for how to prepare khasyp, but in practice only the most virtuoso housewives with strong nerves can implement it. In addition, it is advisable to have a colorful Central Asian bazaar nearby with all the main components of khasyp (lamb intestines, for example, which are sold there already washed and peeled - a sight, of course, not for the faint of heart, and other lamb offal). Before you prepare khasyp, you will need to turn out and thoroughly wash the lamb intestines - there are not and cannot be any artificial substitutes or casings in homemade sausage, only everything that is natural. This can be done several times in warm water, periodically wiping with salt. To remove the specific smell of lamb, they can be soaked in whey for a short time. Khasyp recipe based on the length of lamb intestines 100 cm: 1 spleen; 200 g lung; 2 kidneys; 100 g meat; a little tail fat (~ 100 g); 2 onions; 1 tbsp. rice (or chopped rice); tomato (optional); salt, pepper, cumin and other spices to taste. Finely chop the meat, liver, fat tail and onion, add washed rice, spices, a little water, mix everything carefully. Then tie one end of the intestine with a strong thread and start stuffing. This is the most labor-intensive process. Some people use a regular funnel for this, but there are masters who can fill the intestine with minced meat using a meat grinder with a special attachment. After completing the stuffing procedure, you need to pull the upper end of our sausage and place it in a circle in a deep frying pan, pierce the sausage with a knife in several places, fill the frying pan halfway with water and place it in a preheated stove or oven. With this preparation, khasyp turns out to be first boiled, then fried. There are recipes where khasyp is placed in a pan of water and just boiled. After the water boils, use a needle to pierce the homemade sausage in several places and cook over low heat for about 40 minutes. When the khasyp is ready, it needs to be cooled, cut into several pieces or circles, sprinkled with onions on top (it is better to cut into thin rings). Khasyp is eaten freshly prepared. It is usually served cold. Or hot, but with broth. Boiled chickpeas (peas) can be served as a side dish. Khasyp in Uzbekistan is most often prepared for major holidays, when a lamb is slaughtered, and it should be used without reserve. Ready-made khasyp is sold in city bazaars of Uzbekistan, in basins on a small grill. Therefore, if you visit Uzbekistan, you don’t have to memorize the recipe and rules for how to prepare khasyp, but simply buy it and try it. Khasyp and its analogues are found not only in Uzbek cuisine, but also among other peoples, mainly those who historically were engaged in cattle breeding.
In Soviet times, everyone had the pleasure of trying horse sausage. Few people now know that it can be a real delicacy. But among the Turkic peoples, not a single holiday is complete without kazylyk made from horse meat. This meat snack can be boiled, raw smoked, or dried. Most often this delicacy is boiled. It is quite difficult to prepare kazylyk, or simply kazy, at home. At the same time, you need to know what kind of meat to choose, how to prepare the intestines for stuffing, cooking technology, how long to cook kazy.
Preparation of raw materials
The main components for preparing kazy are meat and intestines. The most delicious snack is obtained if you manage to get the meat of a young horse. Anyone who cooks this dish regularly knows that the meat of fattened horses is used for kazy. They have a sufficient amount of fat. Sausage is usually made from the rib portion of the meat.
Horse or beef intestines are used as casing. To get real Kazakh sausage, it is better to take natural horse casings. They should be turned inside out, washed in cold water, scrubbed well using coarse salt, then rinsed thoroughly several more times in hot water.
Advice! For the convenience of stuffing the kazy, the prepared shells are cut into pieces 45 - 50 centimeters long.
What do we know about horse meat?
Horse meat is horse meat used for food. It tastes like beef, but is tougher in texture. To prepare various dishes, they take the meat of young horses (about 3 years old) and foals. To achieve softness of the meat, it is cooked for a very long time, at least 2 hours, but the meat of a young foal (10-12 months) is cooked better and faster.
Due to the specificity of its taste, not everyone will like horse meat. But people suffering from allergies can safely eat sausage or horse meat kebab, because this is the most hypoallergenic meat. It is no secret that horse meat has more beneficial properties than harmful ones, which is why its use is widespread throughout the world.
Horse meat is especially often used in the production of sausages - it gives them a special piquancy and density. Producing horse meat is a difficult and expensive business. It is prohibited to keep horses in a stall, as this has a bad effect on the quality and taste of the meat. Therefore, to breed horses, a large amount of land is needed for pasture.
Kazy preparation technology
Kazy is not cooked every day. Make enough of it at once to cook once. Next, the sausage is stored in the refrigerator and the required amount is cut off as needed.
It is noteworthy that minced meat is not made from meat to prepare kazy. The natural casing is stuffed with prepared pieces of meat, previously marinated. To do this, horse meat is cut into small pieces. Add crushed garlic to it and mix well. If the meat is lean, then the fat also needs to be cut into pieces and added to the meat. This whole mass is mixed well again, and then salt, pepper and season with caraway seeds to taste. The meat prepared in this way is transferred to a large cup, covered with gauze and put in the refrigerator.
On a note! It is believed that the meat will be completely ready for cooking kazy in just a couple of hours. But experienced housewives advise marinating it for at least two days, after which you can stuff the casing and cook the sausage.
The prepared half-meter pieces of shell are turned inside out. Each intestinal fragment should have one end tied with a thick thread. Now you can tightly stuff the shells with meat and tie them at the other end. All! The kazy are ready to be cooked.
Kazylyk is placed in a large pan. No matter how many sausages there are, there should be enough water so that it does not have time to boil away while the delicacy is being cooked. For flavor, kazy can be topped with dill sprigs. Then the broth, on which you can then cook soup or prepare sauce, will turn out more tasty.
Important! To prevent the sausages from cracking and falling apart while they are cooking, they need to be pierced in several places with a needle or knitting needle.
After boiling, reduce the heat and cook the kazy until tender for about two hours. From time to time the foam needs to be skimmed off so that the broth is clear. When the kazy are ready, they need to be cooled without removing them from the broth. Sausages cut into thin slices can be served as an appetizer or added to other dishes. Onions pickled in vinegar go well with this appetizer.
Methods for preserving the finished product
A small amount of sausage can be safely stored in the refrigerator if it is expected to be eaten within two weeks. If kazy is made with a reserve, then you should take care of another storage method:
- You can hang the sausages in a cool place, such as a basement. There shouldn't be any insects there.
- Kazy is perfectly stored for several months under a layer of flour or bran.
- Sausage aged three years is considered especially tasty. To preserve the kazy for such a long time, the sausages are hung directly in the chimneys. There they are smoked and in this form they remain there for storage.
Kazylyk has a specific taste and smell, which are appreciated by true connoisseurs of horse meat. This high-calorie product is used as a general tonic. It should be noted that kazy increases blood pressure. In addition, such an appetizer is an excellent decoration for the holiday table. Don't be afraid to surprise your loved ones. Moreover, you now know how to cook kazy correctly.
