📝 About This Recipe
A centerpiece of Central Asian hospitality, Kazy is a prized delicacy originating from the nomadic traditions of Kazakhstan and Kyrgyzstan. This artisanal sausage features rich, marbled horse rib meat seasoned simply with garlic and black pepper to let the natural, gamey sweetness of the meat shine. Whether air-dried, smoked, or boiled, Kazy offers a unique, buttery texture and a deep umami profile that has been celebrated for centuries.
🥗 Ingredients
The Meat and Fat
- 2 kg Horse rib meat (cut into long strips about 2-3 cm wide)
- 1 kg Horse neck or rib fat (essential for flavor and moisture; cut into matching strips)
The Cure and Seasoning
- 50 g Kosher salt (roughly 2.5% of meat weight for preservation)
- 2 tablespoons Black peppercorns (freshly cracked for maximum aroma)
- 2 heads Garlic (finely minced into a paste)
- 1 teaspoon Sugar (to balance the salt and aid fermentation)
The Casing
- 1.5 meters Horse or beef wide intestines (thoroughly cleaned and rinsed in salt water)
- 1/2 cup White vinegar (for soaking and deodorizing the casings)
For Boiling (Service)
- 3-4 pieces Bay leaves
- 5 liters Cold water (enough to fully submerge the sausage)
👨🍳 Instructions
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1
Prepare the meat by slicing the horse rib meat and fat into long, continuous strips roughly 15-20 cm in length and 2-3 cm thick. It is vital to keep the fat attached to the meat strips where possible.
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2
In a large stone or glass bowl, combine the minced garlic, salt, cracked black pepper, and sugar. Rub this mixture vigorously into the meat and fat strips until every surface is well-coated.
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3
Cover the bowl with a clean cloth and place it in a cool, dark place (or refrigerator) to marinate for at least 24 hours, though 48 hours is preferred for a deeper cure.
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4
Prepare the casings by rinsing them multiple times in cold water. Soak them in a mixture of water and vinegar for 2 hours to ensure they are perfectly clean and odorless, then rinse one final time.
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5
Tie one end of the intestine casing tightly with heavy kitchen twine. Begin stuffing the marinated meat and fat strips into the casing, alternating meat and fat to ensure an even distribution.
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6
Pack the meat firmly but carefully to avoid air pockets. As you fill the casing, use a sterilized needle to prick any visible air bubbles to prevent the sausage from bursting later.
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7
Once the casing is full, tie off the other end securely with twine. If the casing is very long, you can tie it into sections of about 30-40 cm.
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8
For the 'Smoked & Cured' method, hang the Kazy in a cool, breezy area for 3-4 days to dry. If smoking, cold smoke at temperatures below 30°C for 12-24 hours using fruitwood or willow.
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9
To cook the Kazy for serving, place the sausage in a large pot and cover with cold water. Add the bay leaves.
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10
Bring the water to a very gentle simmer over medium-low heat. As soon as the water begins to boil, prick the casing again in several places with a needle to release pressure and excess fat.
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11
Simmer very gently for 2 to 2.5 hours. Do not let the water boil vigorously, as this can toughen the meat and break the casing.
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12
Once cooked, remove the Kazy from the water and let it cool slightly. It is traditionally served either warm or chilled, sliced into 1 cm thick rounds.
💡 Chef's Tips
Always use a mix of meat and fat; Kazy without enough fat will be dry and lose its signature velvety texture. If you cannot find horse intestines, wide beef middle casings are an acceptable substitute. Never skip the pricking step during the boiling process, or the expanding steam will cause the expensive sausage to explode. For a longer shelf life, the dried Kazy can be stored in a cool cellar for several months, where the flavors will continue to concentrate. Ensure your black pepper is toasted and freshly ground for the most authentic and pungent flavor profile.
🍽️ Serving Suggestions
Serve thinly sliced on a platter alongside 'Naryn' (hand-cut noodles with meat). Pair with thinly sliced raw white onions that have been rinsed in cold water and dusted with black pepper. Accompany with hot 'Lepyoshka' (Central Asian flatbread) to soak up the rendered oils. Serve with a side of 'Kumis' (fermented mare's milk) or a strong black tea to cut through the richness. Include a small bowl of spicy vinegar or a horseradish dip for a modern zesty contrast.