A traditional Kazakh sausage made from seasoned horse meat stuffed into natural casing and slowly dried or smoked, sliced thin to reveal marbled richness.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: oval ceramic platter
Garnishes: sliced onion rings, fresh dill
Accompaniments: flatbread, pickled vegetables
Instructions
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1
Cut horse rib meat into long strips, keeping the fat layer attached for marbling.
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2
Season strips generously with salt, pepper, cumin, and minced garlic. Refrigerate for 24 hours.
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3
Rinse and prepare natural casing by soaking in salted water for 2 hours.
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4
Stuff seasoned meat strips tightly into casing, tying off ends securely with kitchen twine.
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5
Hang sausages in a cool, well-ventilated area for 5-7 days to dry, or cold-smoke for 2 days.
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6
To serve, simmer in water at 80°C for 2 hours until cooked through. Slice thinly on the diagonal.
Did You Know?
Kazy is so prized in Kazakh culture that a host who does not serve it to an honored guest may be considered inhospitable.
Chef's Notes
Equipment Tips
- sausage stuffer
- large pot
- drying rack
Garnishing
sliced onion rings, fresh dill
Accompaniments
flatbread, pickled vegetables
The Story Behind Kazy
Kazy is one of the oldest preserved meats of the Eurasian steppe, developed by Turkic nomads who needed durable, calorie-dense food for long migrations. The horse, central to nomadic life, provided both transport and sustenance. Preparing kazy was a communal autumn event called sogym, when families slaughtered livestock before winter and processed meat for the cold months ahead. Today kazy remains a prestige food served at weddings, funerals, and important gatherings.
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