📝 About This Recipe
A cornerstone of Kazakh and Kyrgyz heritage within Xinjiang's culinary landscape, Kazy is a prized delicacy known for its rich, gamey depth and melt-in-the-mouth fat. Unlike processed sausages, this is a 'whole muscle' preparation where tender ribs are cured with garlic and black pepper then encased in natural casing. It is a symbol of hospitality, offering a robust, savory experience that speaks to the nomadic spirit of Northwest China.
🥗 Ingredients
The Meat and Fat
- 1.5 kg Horse meat (preferably from the rib area) (sliced into long strips about 2-3 cm wide)
- 500 g Horse back fat (cut into long strips to match the meat)
The Cure
- 2.5 tablespoons Kosher salt (adjust slightly to taste)
- 2 tablespoons Black peppercorns (freshly cracked, coarse)
- 6-8 cloves Garlic (minced into a fine paste)
- 1 teaspoon Cumin seeds (toasted and lightly crushed)
- 1 teaspoon Sugar (to balance the saltiness)
Casing and Aromatics for Boiling
- 1 meter Horse or large beef runner casing (cleaned thoroughly with salt and vinegar)
- 3 pieces Bay leaves
- 1 large Onion (halved)
- 4-5 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 cm thick. It is essential to keep the fat strips intact as they provide the signature moisture.
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2
In a small bowl, combine the kosher salt, cracked black pepper, minced garlic, crushed cumin, and sugar to create a dry rub.
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3
Thoroughly massage the spice rub into the meat and fat strips. Ensure every surface is coated. Place the seasoned meat in a glass or stainless steel bowl, cover tightly, and refrigerate for 24 hours to cure.
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4
Prepare the casing by rinsing it multiple times in lukewarm water. Turn it inside out and scrape gently if necessary, then soak in a mixture of water and a splash of vinegar for 30 minutes to remove any odor.
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5
Tie one end of the casing firmly with kitchen twine. Begin stuffing the meat and fat strips into the casing, alternating meat and fat so they are evenly distributed throughout the length of the sausage.
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6
Pack the meat tightly to eliminate air pockets, but be careful not to tear the casing. Once filled, tie off the other end with twine, leaving some room for expansion.
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7
Using a fine needle or a toothpick, prick the casing every 5 centimeters. This is a critical step to prevent the sausage from bursting during the cooking process.
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8
Place the Kazy in a large heavy-bottomed pot. Add the halved onion and bay leaves, then cover with cold water.
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9
Bring the water to a very gentle simmer over medium heat. Do not let it reach a rolling boil, as high heat can toughen the meat and break the casing.
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10
As the water heats up, gray foam will rise to the surface. Skim this off diligently with a spoon to keep the broth clear.
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11
After 30 minutes of simmering, prick the sausage again with a needle in several places to release excess rendered fat and air.
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12
Continue to simmer gently for 2 to 2.5 hours. The Kazy is done when the meat is tender and the fat is translucent.
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13
Remove the Kazy from the pot and let it cool to room temperature. This allows the internal juices to redistribute and the fat to set.
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14
For the best experience, refrigerate the cooled Kazy for a few hours before slicing. Slice into 1 cm thick rounds.
💡 Chef's Tips
If horse meat is unavailable, high-quality fatty beef brisket can be used as a substitute, though the flavor profile will differ. Never skip the pricking step; the steam buildup inside the natural casing is powerful enough to cause a 'sausage explosion'. Always start the cooking in cold water to ensure the meat and fat heat up evenly. Store any leftover Kazy in its own cooking liquid in the fridge to keep it from drying out. For a smoky variation, the cured sausage can be cold-smoked for 2-3 hours before boiling.
🍽️ Serving Suggestions
Serve chilled or at room temperature as a cold appetizer with thinly sliced raw white onions. Pair with 'Nang' (Xinjiang flatbread) to soak up the rich oils from the fat. Serve alongside a hot bowl of 'Hand-Pulled Noodles' (Lagman) for a complete Silk Road feast. Enjoy with a cup of strong, salty brick tea with milk to cut through the richness of the horse fat. Accompany with a side of vinegary carrot salad or pickled radishes to provide a bright acid contrast.