How to cook kazy
Take kilo horse meat with ribs, cut from the bones along with the fat, wash, cut into 2 centimeters wide and 8 centimeters long cubes. The meat in kazy does not completely lose its shape, which makes it look very impressive when sliced. Lard (200-300 grams of horse fat) cut into small bars, send to meat. Sprinkle with cumin, salt and pepper, chop the head of garlic with a press, mix well. Cover and put the kazy mixture in the refrigerator overnight, or better for a day.
Guts for kazy - about half a meter of beef or horse (in extreme cases, the casing is bought production dried or unnatural) - turn the inside out, rinse in running water, rub with salt, scrape off the film and mucus, rinse again in cold water, rinse with boiling water, scrape again. Then turn the intestines back out and cut so that 1 piece is half a meter long. Tie one end of a piece of intestines with a strong thread. Put meat and bacon through the other end. Seal and tie the intestines on the other side.
Put the kazy in a wide saucepan, add water and bring to a boil. Before cooking, pierce each sausage ready for cooking with a toothpick in 2-3 places, otherwise it may burst. Add dill. Cook kazy it takes 2 hours. After cooking, cool the sausage slightly, store it in the refrigerator for a maximum of 2-3 days.
Fact facts about kazy
How to salt kazyThe meat in kazy should be salted more so that it marinates well and the sausage becomes stronger. Excess salt will go away during cooking, so the kazy will definitely not be too salty.
How to serve kazy
Serve the kazy, cut into round slices, slightly chilled. As an addition, onions sprinkled with vinegar are excellent. Kazy goes well as a stand-alone snack, and is also used as a meat ingredient for beshbarmaka.
How much to store kazy
Store the kazy in the refrigerator for several months in a cool place.
Kazy broth
The broth left over from cooking kazy can be used to make soups or sauces.
What meat is suitable for kazylyk
For kaza, only meat from fattened horses is used. It is this type of meat that has enough fat for the sausage from the ribs. If you take only the meat part, the sausage will turn out to be rather dry.