Kazy — Print Recipe — The Culinary Codex

A traditional Kazakh sausage made from seasoned horse meat stuffed into natural casing and slowly dried or smoked, sliced thin to reveal marbled richness.

Ingredients

2 kg horse rib meat with fat
natural horse intestine casing
30g salt
5g black pepper
5g cumin seeds
3 cloves garlic, minced
200ml cold water

Instructions

1 Cut horse rib meat into long strips, keeping the fat layer attached for marbling.
2 Season strips generously with salt, pepper, cumin, and minced garlic. Refrigerate for 24 hours.
3 Rinse and prepare natural casing by soaking in salted water for 2 hours.
4 Stuff seasoned meat strips tightly into casing, tying off ends securely with kitchen twine.
5 Hang sausages in a cool, well-ventilated area for 5-7 days to dry, or cold-smoke for 2 days.
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.