How long to cook horse sausage in the intestine

How to cook kazy

Kazy is a meat delicacy of the Kazakh people, the recipe of which has been passed down from generation to generation. It is prepared from horse meat: the lard and meat of the horse are seasoned and stuffed into the intestines. Thanks to this method of cooking, the dish is famous for its extraordinary taste and nutritional properties. Horse meat is healthy both fried and boiled.

How to cook kazy? To begin, prepare the following ingredients:

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How to cook kazy correctly? It is important to choose the meat wisely: use a long piece from the horse's rib along with the fat. If this is not possible, then buy the ingredients separately.

How is kazy different? The recipe will allow you to prepare a dish with a small amount of carbohydrates and rich in proteins. Meat is well processed and digestible, it is considered dietary and hypoallergenic, it has little cholesterol, but contains vitamins A, C, B, and iron.

How to cook kazy? Traditionally, Kazakhs begin cooking from late autumn until the onset of cold weather. At this time, they begin to slaughter cattle and prepare sogym (as the Kazakhs call bull or horse meat).

Kazy appeared thanks to the nomadic lifestyle of the Kazakh ancestors. There were no refrigerators or supermarkets back then. Now everything has changed, but the method of preparing kazy remains the same.

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Kazy beshbarmak. Beshbarmak - a recipe from Kazakhstan itself

Once you try a piece, you will not be able to tear yourself away from the plate.

Beshbarmak dish is very tasty and filling. Once you try a piece, you will not be able to tear yourself away from the plate. Different types of meat are used in this dish. In addition, I would like to highlight “Kazy” separately.

It is made from horse meat, which is always cut from the ribs with fat. Then spices are added and the horse's intestine is stuffed with it. After which they cook for a very long time. Another delicacy that is placed in beshbarmak is Shuzhuk. The horse's meat is generously rubbed with salt, allowed to steep in a warm place for 3-4 hours, after which it is stuffed into the horse's intestine and hung in a cool place.

This is the most delicious meat in beshbarmak. Yes, after reading the cooking process, many of you will say that it doesn’t sound appetizing, but when you try it, you won’t be disappointed. Well, okay, let's get acquainted with the recipe for beshbarmak itself.

Ingredients:

lamb meat - 500 grams; beef meat - 500 grams; kazy (horse sausage) - 1 piece; shuzhuk (horse meat sausage) - 1 piece; onion - 800 grams; bay leaf - 4 pieces; carrots - 1 piece; flour - 500 grams; eggs - 1 piece; water - 1 glass; salt/pepper to taste.

Beshbarmak. Step by step recipe

We cut the meat into large pieces. Cook the meat over low heat for 3-4 hours. In the broth we put one peeled onion and peeled carrots. An hour before readiness, add bay leaf and salt. Add egg, salt, water to flour. Knead the dough. Let the dough sit. Roll out the dough very thin. Cut into squares 10 by 10. Chop the onion into rings. In a separate pan, pour the onions with fatty broth. Cut the finished meat into large pieces. Cut kazy and shuzhuk into rings. Cook the dough in the broth left over from the meat for 3-5 minutes. Place the finished dough on a plate, put meat, kazy, shuzhuk and onions on top. At the end of the meal, broth is always served in a bowl.

For many centuries, national dishes have shown the uniqueness of the peoples of the whole world, and studying the details of national delicacies only broadens the horizons of any modern person.

How to cook kazy correctly

The traditional Kazakh dish is loved for its extraordinary taste. How to cook horse sausage? Follow the step by step instructions:

Prepare horse meat and lard

Separate the meat ingredients first from the rib (horse meat is often sold with the bone), and then from each other. Cut into thin strips 3 cm thick and 20 cm long. Rinse the chopped pieces and place in a deep enamel pan. If you plan to cook a lot, then use a basin.

Carefully treat each piece with spices: salt, pepper, and squeezed garlic. Add salt and garlic in a 1 to 1 ratio. Stir and cover with gauze, film or paper towel. Place in the refrigerator to marinate for a day.

Beshbarmak: classic recipe

Prepare horse meat: YouTube / Grandfather from Fabrichny

Prepare the colon

Take a 0.5 m intestine so that there is a small margin for the knot. Place in saline solution for several hours. Take it out and clean the back of the intestines with something not sharp. Turn out and clean again. Rinse, rinse with boiling water, and then run under cold water again.

The intestine should become translucent and lose its odor, so repeat the steps if necessary. Do everything carefully so as not to damage the fabric. Place the intestines at the end to allow the liquid to escape and protect from insects.

Rinse your gut: YouTube / Grandfather from Fabrichny

Tie the gut

One side of the intestine must be tied with a double knot. You will get a kind of container into which you alternately place the lard and marinated meat. Horse meat should have twice the fat. Fill everything evenly.

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It is not necessary to fill the intestine tightly. To evenly distribute the contents, crimp with your hand. Place in the freezer if you want to reschedule cooking. The semi-finished product must be stored frozen.

Fill your gut with horse meat: YouTube / Grandfather from Fabrichny

Cook the sausage

Take a deep pan again, fill it with water, and add the sausage there. How long does it take to cook kazy? First, wait for the water to boil. Reduce heat and continue to simmer for about 2 hours.

How to cook kazy without bursting? To avoid an unpleasant situation, pierce the intestine with a toothpick. The distance between the punctures is 10 cm. This way the dish will maintain its integrity and acquire a pleasant appearance.

I also advise you not to immediately remove the sausage after cooking. Let it cool in water so that the kazy does not darken. Important note: Do not allow the sausage to be exposed to air for too long while cooking.

Shelpek: recipe with kefir

Kazy is a traditional dish that is regularly found at weddings, birthdays and other celebrations in Kazakhstan. The dish will not only decorate the table, but will also give an unusual taste pleasure.

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Cooking in Tatar style

Required ingredients:

rib portion of horse meat - 1 kg;
horse fat - 0.5 kg;
coriander;
caraway;
black pepper;
intestines;
apple cider vinegar - 2 tbsp. l.;
salt-35 g.

Cooking method:

While the Bashkirs eat boiled sausage, the Tatars prefer to prepare a dry-cured product.
Cut the meat into strips approximately 2 cm in length. Similarly, cut the pieces of horse fat.
The meat is rubbed with salt and seasonings, then it is placed under pressure and stored in a cold place. Let the meat sit for 12 hours or more. All this time, the product is periodically mixed and placed under pressure again.
If there are no natural intestines, use cling film or buy a special casing for the sausage.
The marinated product is washed in apple cider vinegar with the addition of water (take 1 liter of water and 2 tablespoons of vinegar).
Then the shell is stuffed with meat and the ends are fastened with thread. Boil the sausage and then cool. Dried or smoked.

Thanks to the complex and lengthy process of preparing a dry-cured horse meat product, Tatar sausage is stored for a long time and turns out very tasty.

How to properly prepare and cook kazy at home?

Despite the fact that the traditions of nomadic tribes are a thing of the distant past, some dishes of those times are still popular among different nationalities. For example, kazy is a sausage-shaped delicacy made from horse meat and fat using various spices and seasonings.

This product can be consumed dried and uncooked, but most horse sausage lovers prefer to cook it. If you do everything correctly, you can expect to receive a dish of tender and flavorful meat that will taste a little like beef, but will be much sweeter. Ideally, it is better to prepare kazy yourself. It's not as difficult as it seems, you just need to find the right components.

Kazy is useful. Useful properties of horse meat

Horse meat has many beneficial properties:

Like any other meat, horse meat contains a large amount of complete, high-quality protein, but it is in horse meat that it is most optimally balanced in amino acid composition, due to which it is classified as a dietary type of meat. According to experts, horse meat is absorbed into the body eight times faster compared to beef.
The fats contained in horse meat, according to their properties, are classified as something in between fats of vegetable and animal origin. Eating horse meat has a choleretic effect. In addition, horse meat can lower cholesterol levels in the blood, making it one of the products that help normalize metabolic processes.
Horse meat contains a small amount of fat, as a result of which it is classified as a product that must be included in the diet menu for people suffering from obesity, as well as for diseases of the digestive tract.
The benefits of horse meat are manifested in the ability to neutralize the harmful effects of the external environment, including radiation. In addition, it is generally accepted that eating horse skin helps increase male potency.
Horse fat is very healthy and has special healing properties. It is used in cosmetology as a component of various cosmetics, and in addition, fat is an important component in the manufacture of medications that help fight colds. Fat is also used as a healing ointment for burns and frostbite.
Horse meat is recommended for people who need to restore liver function, for example, after jaundice.
Horse meat is a hypoallergenic type of meat; it contains many B vitamins, due to which blood circulation improves after its regular consumption. It is useful to eat horse meat dishes for people suffering from anemia.

How to prepare and boil a delicacy?

It is worth considering that in most cases, cooks themselves decide how much and what to take for a particular dish. But, if you take the basic recipe for making kazy, it looks like this:

Advice: Today, various types of artificial casing are actively used in the production of homemade sausages. They withstand high temperatures perfectly and can be used in this case as well. True, the end result will still differ from the traditional product.

Usually, each housewife uses her own set of spices and seasonings intended for preparing kazy. But the classical approach generally requires cooking sausage not just from meat, but from a whole horse rib, then the product takes on the appearance of a curved stick. Some prefer a product without any fat at all, made only of meat and spices. Over the centuries-old history of this delicious dish, many variants of its preparation have appeared, and everyone can choose the one they like the most.

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Sausage reviews

The opinions of public tasters of the Makhan sausage, as usual, are ambiguous. Of course, first of all, everything depends on the manufacturer. But even without taking this factor into account, positive and negative reviews of sausage can be divided into two separate groups.

Customers liked “Mahan” as follows:

interesting natural taste;
pleasant aroma;
natural composition and benefits for the body.

Negative customer reviews are as follows:

the presence of chemicals in the composition of products from most manufacturers (flavors, flavor and aroma enhancers, color fixatives, antioxidants);
using meat ground into minced meat rather than cut into pieces;
specific taste, presence of coarsely chopped fat.

When choosing dry-cured products, it is important to pay attention to the quality criteria that real Makhan sausage should have. This is its structure (not minced meat), color, and composition. The reviews and recommendations presented above will allow you to buy truly tasty and healthy horse meat sausage. Meanwhile, if you really want to, you can prepare it at home.

How long to cook kazylyk

Kazylyk (horse meat sausage) is cooked for 2 hours. It is important that the raw materials are selected correctly. They choose meat from a young horse; old raw materials are indicated by a slightly yellowish tint of fat. In a very old horse, the fat becomes noticeably yellow.

Older horse meat must be marinated for as long as possible (up to 2-3 days).

The stages of preparing sausage consist of the main steps:

It is recommended to cut the meat from the ribs along with the fat. Traditionally, kazylyk is prepared in the fall, when horses have a sufficient amount of fat. The raw materials are not twisted in a meat grinder, but cut into thin and long strips. This is how the sausage looks attractive when cut.

Many cooks have a favorite composition of spices. Most often used for marinade:

Additionally, if desired, you can add salt to the broth.

Suitable intestines are beef, horse and lamb (blue). In addition, you can use artificial casings, but in this case the dish loses its specific traditional taste.

The shell of the kazylyk is pierced immediately after stuffing. Some housewives note that after boiling, it may still rupture, so at this moment it is important to make a few more punctures with a toothpick.

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.

How to cook kazylyk from frozen horse meat

To prepare traditional kazylyk, only fresh horse meat is used. You can freeze ready-made semi-finished products that have not gone through the cooking stage.

Cooking step by step:

Before cooking, the kazylyk is defrosted at room temperature without immersing it in water. After boiling, the kazylyk is pierced in several more places to prevent the intestine from bursting. The sausage is cooked under pressure, since it is not allowed to come into contact with air. After boiling, frozen kazylyk needs to be cooked for 2 hours until cooked.

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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:

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.

Kazy horse sausage is an exotic, tasty and high-calorie dish.

Kazy is an indispensable attribute of the festive table among the close nomadic Turkic peoples of the Bashkirs, Kazakhs, Karakalpaks, Kyrgyz, Nogais, Tatars

Much later, kazy became an integral part of the national cuisine of the Uzbeks, since it was not common for the settled population of Central Asia to slaughter horses for food consumption, since this is a specific feature of nomadic cattle breeding

The ribs and meat are cut off from the carcass of a slaughtered horse and the blood is allowed to drain for 5-7 hours. The intestines are washed well and kept in salt water for 1-2 hours. Slightly dried kazy are cut into strips along the ribs. The intercostal tissue should be cut with a sharp knife, removing cartilage and without crumbling the fat. The prepared meat is salted, peppered, finely chopped garlic is added if desired and wrapped in canvas for 2-3 hours. After this, the meat is placed in the intestines, the ends of which are tied up. Ready-made kazy can be dried or smoked. Use only boiled. It is better to dry kazy in warm weather, hanging them for a week in a sunny, ventilated place. Kazy should be smoked with thick smoke at a temperature of 50-60C for 12-18 hours, dried for 4-6 hours at 12C.

Cook kazy for at least 2 hours in a wide bowl (preferably in a cauldron) over low heat. When the water boils, it is necessary to constantly remove the foam. To prevent the kazy from bursting during cooking, they should be pierced in several places. The cooked kazy is cut no thicker than 1 centimeter, placed on a large dish, and decorated with onion and herb rings. 5 kg kazy, 350 g salt, 10 g ground black pepper, 1 head of garlic - optional.

Uzbek cooking recipe

An exclusively homemade horse sausage, kazy according to this recipe is not produced on an industrial scale. It does not contain chemical additives, dyes or preservatives.

Required ingredients:

horse meat - 3 kg;
horse meat lard - 900 g;
black pepper;
cumin;
coriander;
garlic;
0.5 cups of salt;
sausage intestines or casing.

Cooking method:

Slice the meat or pass it through a large attachment in a meat grinder.
Chop the lard with a knife and add it to the meat. Season with spices, salt, add garlic.
Leave in the cold for 10-12 hours.
Stuff the prepared intestines with minced meat and secure the ends with thread.
Boil in water, constantly skimming off the foam. Make punctures in the shell with a needle so that the fat drains and the air comes out.
The finished product is cooled, eaten or dried for 2-3 months in the sun.

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.

Cooking in a simplified way

Required ingredients:

horse meat - 900 g;
fat - 300 g;
ground pepper;
coriander;
caraway;
garlic - 4 cloves;
vinegar - 1 tbsp. l.;
salt - 2 tbsp. l.

Cooking method:

Pass the meat through a meat grinder. Pour vinegar and salt over it.
Finely chop the fat. Place it with the meat.
Mix everything, drain the resulting liquid. Add spices and fine garlic.
Place the minced meat in cling film. Form into sausage shapes.
Boil the horse sausage in water for at least 2 hours. Then cool and dry on the grill.

Nuances of kazy

During boiling, the sausage may simply burst. To prevent this from happening, you need to pierce it in several places. This will allow the sausage to cook well and remain intact, since all the air will escape through these holes.

Some cooks advise not to tie the intestines while stuffing them, since air will enter the intestines along with the meat, which is unacceptable for kazy. Therefore, they advise tying the ends after the intestines are stuffed.

Now you know how to properly cook kazy for the holiday, most importantly, do not forget the main secret - the meat should be evenly distributed with lard. This will ensure not only great flavor, but also juiciness, and don’t be afraid to stuff the intestines as tightly as possible. If you can’t stuff a large sausage, you can cut the intestines into several parts.

Kazakh national cuisine attracts with the spicy taste of dishes, original seasonings and originality of presentation. Today we will talk about the recipe for making kazy - a famous delicacy that is served on the festive Kazakh table. How to prepare this delicious traditional dish and what to serve the sausage with?

How to cook kazy

Traditionally, kazy is a horse meat dish with seasonings and lard in the intestines. Horse meat has an unusual taste and nutritional qualities. Meat is healthy when fried or boiled. To prepare the dish you will need:

Use horse meat from the rib section. Cut the pulp and lard into thin three-centimeter strips, up to 20 cm long. Choose meat with a whole strip of lard. If this is not the case, take the ingredients separately. Wash and place in an enamel bowl. Use a bowl or pan. Sprinkle generously with pepper and salt and season with crushed garlic. Cover with a cotton towel, cling film or gauze. Marinate the meat for a day in the refrigerator.

Prepare the intestines. Take half a meter of intestine with a reserve for a knot and soak in a strong saline solution for several hours. Clean out the intestines with the back of a knife or a scraper. Turn it out and clean it again. Rinse in cold water, then rinse with boiling water. Rinse again. Continue cleaning until the intestine becomes translucent and loses its odor. Work carefully so as not to damage the fabric. Place on a clean towel to allow the water to drain. Make sure that insects do not land on the intestines.

Tie a double knot at one end of the intestine. After the second, fill with marinated meat, alternating it with lard. Make sure there is more meat and the intestines are filled evenly. Fill it tightly and tie the other end. Store the semi-finished product frozen.

How to cook kazy correctly

The Kazakh national dish is loved for its unusual taste. How to cook kazy? To do this, take a large enamel pan so that the sausage takes up a small part of it. Prepare a weight and a smaller diameter lid. Immerse the kazy in boiling water and bring to a boil. Reduce heat and simmer for two hours until tender. Here are some tips for preparing a nutritious and tasty meal:

Lush Kazakh weddings, birthdays and other celebrations are not complete without kazy. The dish will become a real decoration of your table and will give extraordinary taste pleasure. Prepare kazy according to the traditional recipe - and your guests will ask for more!

How to prepare and boil a delicacy

It is worth considering that in most cases, cooks themselves decide how much and what to take for a particular dish. But, if you take the basic recipe for making kazy, it looks like this:

Advice: Today, various types of artificial casing are actively used in the production of homemade sausages. They withstand high temperatures perfectly and can be used in this case as well. True, the end result will still differ from the traditional product.

Horse meat sausage “Kazi” is a real delicacy, so if you cook kazy, it should only be for the holiday. Many people want to know how to properly cook kazy at home, since the price of this dish in restaurants is always high, and they want to try themselves as a cook. Many Kazakh and Uzbek housewives know how to cook kazy correctly, because not a single truly large feast is complete without this sausage.

What are the benefits and harms of such sausages?

Due to its beneficial properties, horse meat is eaten as part of the diet - this meat allows you to improve your health and lose extra pounds. The organic acids contained in sausage help improve the functioning of the digestive system. While other sausages are difficult to digest, horse varieties, on the contrary, are considered light food.

Against the background of the advantages, it is also worth noting the disadvantages - high calorie content and compliance with the rules for strict storage of meat. If they are broken, there may be problems with the quality of the product, so you should not buy it from dubious places.

Sausages made from horse meat (kazy, makhan, kyzylyk, sudzhuk) attract with a gourmet taste that cannot be compared with anything else.

Technology for making sausages from horse and camel meat

For the production of horse sausages, edible horse and camel meat of any fatness is used in cooled, chilled, frozen and salted forms. For third-grade kazy, food by-products are used. Before use, all meat and offal must be thoroughly examined by a veterinary inspector, without whose permission they cannot be put into production.

Horse and camel meat is deboned in the usual manner. For kazy, trimming is done separately for each type of meat and each type of fatness. This removes tendons, cartilage, small bones, tendons and bruises. By-products are thoroughly cleaned of hair, dirt and non-food parts, and then washed.

For Crimean, Kazan and Kazakh sausages, the trimming is made into three grades (the same as for beef meat). Salted meat and offal are salted in pieces or in the form of meal before consumption. The timing and temperature of salting are the same as for beef.

Boiled kazy are made like regular boiled sausages (separate, tea). In kazy of the highest and 1st grades, the fattest parts of horse meat (rib) are added in the form of pieces, crushed through a 6-8 mm grid. 2nd grade kazy are made from fine minced meat.

Semi-smoked kazy are made like regular semi-smoked sausages. The fattest parts are crushed through a 6-8 mm grid and mixed with the rest of the minced meat.

Smoked Kazakh sausage is made like Moscow smoked sausage.

Crimean is made like Ukrainian semi-smoked, and all horse meat is ground through a fine grate.

Kazanskaya is produced as a 2nd grade tea.

Liver kazy is produced like Munich liver of the 3rd grade.

All sausages made from horse and camel meat are stored in the same way as similar boiled, semi-smoked, smoked and liver sausages.

Good advice

A real delicacy with a subtle, delicate and unique taste - halal horse sausage, without which not a single important feast among the peoples of the East is complete.

What is horse sausage called?

Horse sausage is known to consumers under the names “Kazakh”, “Crimean” and “Kazanskaya”. These types of sausages differ in cooking technology, and the only thing that connects them is the use of horse meat as the main ingredient.

Depending on the production technology, horse sausage is divided into several types:

“Kazakh” (second name – Kazy), is produced in four types:

- dry-cured,

- smoked,

- semi-smoked,

- boiled.

“Crimean” (second name – Makhan), is produced in two types:

- dry-cured,

- smoked.

"Kazanskaya" is produced in two types:

- semi-smoked;

- boiled.

Cooking horse sausage

The preparation of sausage from horse meat is not significantly different from the preparation of sausages from other types of meat, but there are still some technological features.

Features that differ from standard sausage production include:

principle of deboning the carcass - unlike traditional production, when separating horse sausage from the bone, the meat is removed not as a whole cut, but muscle by muscle, separating and cutting off each muscle separately;
for horse sausage (especially dry-cured varieties), the meat is trimmed exclusively to the highest grade - only pure meat and fat are used, without veins and connective tissues;
When ripening meat for horse sausages, no ripening accelerators are used;
unlike other types of meat, horse meat for sausages in salting and spices matures for at least 40 days;
cutting meat into horse sausages (with the exception of boiled varieties) is done only by hand.

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Harm of horse sausage

In terms of its properties, horse meat is an ambiguous product, however, contrary to widespread fears, nutritionists claim that there is no harm from eating horse sausage for the body, since only premium-grade trimmed meat is used for its production.

At the same time, there are some restrictions on the amount of horse sausage consumed for people suffering from gallbladder diseases, for two reasons:

the composition of horse meat stimulates the production of bile, which is undesirable if there is a tendency to increased bile formation;
the use of large amounts of salt and spices in the formulation of horse sausages is undesirable in the presence of cholelithiasis.

The benefits of horse sausage

Nutritionists draw the attention of a much wider group of people who need the natural restoration of various imbalances in the body to the beneficial properties of horse sausage, since it has been proven that horse meat:

absolutely hypoallergenic, and has no contraindications for use by both children and adults;
improves blood circulation and its saturation with blood cells, and therefore is especially recommended for people suffering from anemia and cardiovascular diseases;
has the maximum noted content of vitamins E and all vitamins of group B;
promotes liver regeneration, restoration of its functionality, and is a recommended product for people who have had Botkin's disease;
Thanks to the protein's complete composition of amino acids, it is absorbed 8 times faster than beef meat.

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