Kazy (horse meat sausage) (Kazakhstan)

Name: Kazy (horse meat sausage) (Kazakhstan)
Total time: 45000 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 1 kg horse meat, cut into long strips; 300 g horse fat (or beef fat if unavailable), cut into strips; 2 –3 tsp coarse salt; 1 tsp freshly ground black pepper; 4 garlic cloves, minced; 1 tsp ground cumin (optional but traditional in some regions); 2 –2.5 m natural sausage casings (horse or beef), cleaned; Water for simmering

Eva Saida @EvaButterfly

World

A traditional Kazakh delicacy made from seasoned horse meat and fat stuffed into natural casings and gently simmered until tender

Eva Saida @EvaButterfly

World

A traditional Kazakh delicacy made from seasoned horse meat and fat stuffed into natural casings and gently simmered until tender

Saved

Ingredients

30 min prep/2–2½ hr cook (plus 8–12 hr marinating)

4-5 people

1 kghorse meat, cut into long strips
300 ghorse fat (or beef fat if unavailable), cut into strips
2–3 tsp coarse salt
1 tspfreshly ground black pepper
4garlic cloves, minced
1 tspground cumin (optional but traditional in some regions)
2–2.5 m natural sausage casings (horse or beef), cleaned
Water for simmering

Saved

Steps

30 min prep/2–2½ hr cook (plus 8–12 hr marinating)

1

Season the meat: In a bowl, combine horse meat and fat with salt, black pepper, garlic, and cumin; mix well.
2

Marinate: Cover and refrigerate for 8–12 hours so the meat absorbs the seasoning.
3

Prepare the casing: Rinse the sausage casings thoroughly in cold water and soak briefly to soften.
4

Stuff the sausage: Carefully fill the casing with the marinated meat and fat strips, packing firmly but not too tightly; tie both ends with kitchen string.
5

Simmer: Place the sausage in a large pot, cover with cold water, and bring slowly to a gentle simmer. Cook for 2–2½ hours.
6

Cool and slice: Remove from the pot, let rest slightly, then slice into thick rounds and serve warm or at room temperature.