Kaza or sausage from horseback. Recipe boiled horse sausage

12.10.2019

The horse in the modern megalopolis is not often eaten, and many disputes arose around this topic. Among the adherents healthy nutrition And Muslims, the meat of the horse is really an attractive raw material for sausage. Meanwhile, the horse sausage is in demand, you can not buy it in any store. Due to the fact that not every manufacturer puts 100% meat in the sausage, some prepare it at home.

Composition, calorie and nutritional value of horse sausage

Convention, like any other meat, contains a protein of 25-28%. Due to low fatty 5-6%, this product is rightfully considered dietary. The digestibility of the body of the horse is much faster than lamb or beef. The meat of the horse has a unique feature, in contrast to pork, does not increase, and at times lowes the level of cholesterol in the blood.

His useful properties are in the following aspects:

meat has a lower fatty;
contains vitamins of group A, E and B;
as part of a lot of iron, phosphorus and magnesium;
the product is absolutely hypoallergenic;
calorie: per 100 g of conine on average accounts for 175 kcal.

The basis of the lack of a horse - meat is badly stored. It is permissible to keep it raw in the refrigerator, not more than 72 hours. For this reason, the horse is not sold on the market, the meat is charmingly verified for the presence of salmonella. For the rest of the advantages that are able to benefit for the human body.

Because of the high calorie content, it should be limited to the excessive use of horse sausages.

Types and titles of sausage from horseback from different nations

Convention is used for the manufacture of sausages. Thanks to this meat, the product acquires a spicy taste and an elastic structure. In stores, find sausage is difficult, in Central Asia it is sold on the market. Buy sausages in specialized stores. Many will be interested in knowing how the horse sausage is called different nations.

Nourishing and delicious delicacy were appreciated, and today it is not only a dish for solemn cases and major events, but also food for ordinary weeks. From Kaza meet guests, no wedding, funeral or commemoration do not do without Kaza. Correspondents of the portal NUR.KZ learned how this delicacy is preparing.

At home, the Kaza is usually prepared late autumn or in winter when the cattle is cut and harvested by whom. Excretions are made at this time of year for several reasons: the meat in winter is easier to store; It will be that to eat during this period when nothing grows. This reason is associated with the nomadic lifestyle of the Kazakhs, when there were no refrigerators and supermarkets. In addition, it is in the fall of cattle that is gaining the biggest weight.

Konified is considered useful product - Possessing a small amount of carbohydrates, meat is rich in a valuable protein, which is well absorbed - at times faster than beef. KOVIN is considered dietary and hypoallergenic meat. In Konin, little cholesterol, and in addition, there are vitamins, such as A, C, vitamins of group B, and also this meat is rich in iron. The horse fat does not freeze and even has a warming effect on the body, so since ancient Kaza was taken to the road, going to the far edges in winter.

For weddings, commemoration, funerals and other major events, it is supposed to use the meat specially fattened horses, which is in a dark place for a raisque. The meat is selected especially carefully, because if there are several meat kaza from lipid events, this can cause gossip and conversations. Cooking Kaz - an important thing, it is trusted only by experienced, eldest in the family women.

It is believed that meat is thorough - the indicator is not only the goody of Kaza, but also the weakness of the delicious. When the meat is cut off the horse's rib, it is measured in the amount of elі-finger or sulfur - palm. The more fingers fit on the cut, the better. Fat, good meat is among the middle age horse, but not a young stallion.

Despite the fact that today you can buy meat at any time of the year, the custom of harvesting with the whims and make the Kaza in the winter is relevant to this day. However, Kaza can be found in the bazaar, in almost every restaurant offering national cuisine, in stores and so on.

Syunar for about 20 years working on a green bazaar in Almaty, selling meat. Often they turn to her to buy Kaza - there is already, says, and regular customers. "New" buyers come, looking at meat, and also ordered.

Konina Schynar brings wholesalers from Zharkient. A woman admits that the Zharkent meat is very good, tasty, as well as Shymkent. In order to prepare a kaza, you need to cut meat from the ribs of the horse, and if it is very fat - add a layer from me - with a pole. So tastier, but "prestigious", if fat is more.

Szynar says that the meat and fat is usually put on with a ratio of 70% to 30%. Thousands must be present, because without him, the woman explains, this is no longer a kaza, but a chance.

Then the meat should be salted, pepper and graze in the grinding with garlic. In our eyes, Schynar puts the handful of garlic to the meat grinder. It happens that customers are asking to put garlic less or do without him without him and pepper, then the meat is only solid.

After the meat was fined by this mixture, they need to fill the horse guts. The intestines are prepared in advance - rinsed with salted with salted water. Salt not only better removes pollution, but also cleans the mucus. For Kaz, as a rule, use a special duodenal intestine from an adult horse, 10-12 meters long. There are intestine of about five to six thousand tenge.

For the preparation of Kaza, a length of 50-60 centimeters is sufficient, but they cut the desired segments only at the end of work. For example, a half meter of Kaza - three segments - range about three kilograms. It was so much I ordered Shynar her permanent client. Meat's saleswoman says that the customers today have guests from Kokshetau, "and there is a sense there."

"It happens, we take 50 kilograms, for restaurants usually. And customers take 3-5 kilograms. 20 kilograms take a wedding, "says Syinar.

Prepared meat, cut into smooth longitudinal stripes neatly pinch into the intestine, trying not to break it. Slices of meat carefully pushed inside, it seems that the filling as if sliding inside the shell. Cooking Kaz, says Shynar, is engaged in 10-20 minutes.

Periodically, the saleswoman raves meat inside the intestine and pushes it a little further - that the filling lay evenly.

"You need to fold it well in the intestine. Some twisted meat and it turns out ugly. Meat should be folded smoothly, "she explains. In addition, the meat should be intermedible with a fat layer.

Until Synar feeds the gut with meat, she is a little telling about himself.

"I come from Bakanas Balkhash district. In Almaty arrived in 1988. In general, I am a specialty Medic, worked as a nurse in Kalkaman, then in the 12th hospital. Half a year worked in children's gardenTo arrange a child in kindergarten. In 1995 he came to the bazaar ... Of course, here it is better, there is no money in the hospital, and here there are always cash ... ".

After Synar finishes to fill the intestine, it is a dexterous movement of fingers fastens the tip of the toothpick, slightly overwhelming her tip for the shell not slipping. Then cuts off a piece, "sews" and it. And such pieces are three pieces. Szynar cuts off the rest of the intestine - it will go to the next portion of Kaza. And with the shell of the finished product, excess fat is cut.

A small residue of meat, she says, will be used for a chamfer. In general, it can be used for Kaza, but customers want meat to be fresh, and moreover, customers have different tastes - someone loves the quotes, someone - farthetern.

Kaza is almost ready - he is weighed and give to the client.

His house is boiled - Kaza is preparing at least two and a half hours - beautifully cut and serve guests. It should be remembered that during cooking the casing - the intestine - you need to pierce in several places. Otherwise, the gut can burst.

Kilogram Kaza on the green bazaar cost 2300 tenge. Previously, sellers say, a kilogram cost 2500 tenge, but after the arrival of Akim, merchants recommended to reduce the price. If wholesalers increase the cost of meat, they say, then the sellers will lose their losses. However, merchants hope that local meat does not rise in price.

Konified is the meat of young horses that can be eaten. Specific taste is distinguished by horseback from meat of any other animals. Convention from all kinds of meat contains the greatest amount of percentage protein. It has potassium, phosphorus, sodium, copper, amino acids. And even the KOVIN almost does not contain cholesterol. Today, the sausage from horse mill is a delicacy. Below you will tell you several recipes for cooking sausage from horseback.

Konina Casus sausage

Ingredients:

horse - 1 kg;
salo - 500 g;
intestine - 50 cm;
ground black pepper - 3 g;
cumin - 25 g;
salt.

Cooking

Meat and fat cut by strips of 10 cm, 4 cm wide, put into a cup, salt, pepper, sprinkle with Tmin and rudder. Cover the gauze container and leave in a cool place for 2 hours. We wash the horse intestines in cold water, wipe the salt, and rinse 4 times in cold, and then in hot water.

One end of the intestine by pouring a stick and tie to a strong thread. On the other hand, we laid the filling, alternating with meat. Filling the intestine, tie the second end, put it in the container and put in a cool place. We already turned out half the finished product. If you drink a kaza as a snack is boiled. Finished sausages put in the boiler, fill cold water And cook 2 hours on slow fire. When the water boils, remove the foam and pierce the kaza in several places with a needle. Pre-made homemade sausages from horseback Cool, cut into circles not thicker 1 cm. Kaza is better served.

Konina sausage

Ingredients:

conine cut - 1 kg;
salt;
coriander;
black and red pepper;
sugar;
soda;
apple vinegar;
salted fat.

Cooking

Meat cut on a strip no more than 2 cm long. And we are preparing a mixture for salting. Coriander is delivering and crushing in a coffee grinder and add the rest of the spices to taste. Pieces of meat sprinkle with vinegar and rub on all sides by spices. After that, we put meat into the enameled container, and we put the oppression on top. We put the conn in the refrigerator for 12 hours. After six hours, the meat must be turned over, the juice that will be we do not merge meat. At the end of time, we get meat from the refrigerator and omit it into the marinade (cooked from apple vinegar and water in a 1: 2 ratio) for five minutes. The meat is well wrinkled in the marinade and pressed.

After that, they hang meat in a well ventilated place for five days. After five days, scroll through the product on the meat grinder and mix it with a finely sliced \u200b\u200blard. Thus, it turns out the habitual mix for us for sausage products. Take the mat and spread on it food film, form sausages. Ready cheesened sausage We put on the grille and prevent a well-ventilated place for another 5 days. The sausage dries quickly enough, so after five days stored in the refrigerator.

Horse sausage Kaza (See photo) is one of the most beloved meat products of the Turkic people. In large megalopolis, this product can be found only in special stores, and in Tajikistan and Uzbekistan, horse sausage is sold exclusively on the market.

In the main sausage, Kaza is prepared only for holidays, since this product is considered not easy meat delicacy, but national dish of two states (Uzbekistan and Tajikistan). This sausage can be represented in smoked, dried or boiled form. On its production goes only organic products (horse meat, fat, intestine).

So that the sausage is very tasty and juicy, it takes the meat of faded horses who have reached a three-year-old age.

Structure

Part konsky sausage Kaza includes many useful substances for the body:

amino acids;
proteins fats carbohydrates.
vitamins of group A, B and E;
minerals (potassium, iron, phosphorus, magnesium).

Calorie sausage Kaza is quite highTherefore, it is not necessary to abuse it in order not to harm health.

Useful properties and harm

Beneficial features Construction sausage of Kaza has a beneficial effect on the body, strengthening health and improving well-being.

Since it contains a lot of beneficial substances; it is used for:

increase the level of hemoglobin in the blood;
lowering blood pressure;
strengthening the immune system.

The only contraindication to the use of sausage of Kazas is its high calorieness, so it is necessary to eat it in moderation so as not to harm health.

How to cook and cook sausage kaza at home?

Prepare and cook sausage Kaza at home is very simple. The main thing is to gradually follow the recipe, and then everything will turn out. For its manufacture, you will need horse meat, fat, guts and spices. This product It is considered truly natural, because it does not contain any nutritional supplements.

To make a horse sausage, you need to take one kilogram of horse meat, thoroughly wash and cut into small stripes. Then take about five hundred grams of horseal bass and also cut into stripes. Finished meat products fold into deep containers and add a pinch of ground black pepper, two teaspoons of cumin and salt to taste. All ingredients mix well, cover with a towel and remove in the refrigerator for about two hours. Next, it is necessary to prepare the horse inquosses (wash and clean it thoroughly). After one end, the intestine is well tied with threads, and from the other end to fill it with horse meat, alternating him with bass. Next, the filled guts are tied and placed in a deep saucepan, covered with enamel. It is necessary to pour the sausage with water and put to boil about two hours. After time expires, the product needs to be cooled.

Finished horse sausage will have an excellent fragrance and amazing taste. Perfect for filing for a festive table.

Kaza - a traditional dish The Kazakh people are very famous not only in Kazakhstan, but also beyond.

Nourishing and delicious delicacy were appreciated, and today it is not only a dish for solemn cases and major events, but also food for ordinary weeks. With Kaza celebrate guests, no wedding, funeral or commemoration is required without Kaza ..

Konified is considered a useful product - having a small amount of carbohydrates, meat is rich in a valuable protein, which is well absorbed - at times faster than beef. KOVIN is considered dietary and hypoallergenic meat. In Konin, little cholesterol, and in addition, there are vitamins, such as A, C, vitamins of group B, and also this meat is rich in iron. The horse fat does not freeze and even has a warming effect on the body, so since ancient Kaza was taken to the road, going to the far edges in winter.

Despite the fact that today you can buy meat at any time of the year, the custom of harvesting with the whims and make the Kaza in the winter is relevant to this day. Nevertheless, Kaza can be found in the bazaar, in almost every restaurant offering national cuisine, in stores and so on.

Szynar says that the meat and fat is usually put on with a ratio of 70% to 30%. Thousands must be present, because without him, the woman explains, this is no longer a kaza, but a chance.

"It happens, we take 50 kilograms, for restaurants usually. And customers take 3-5 kilograms. 20 kilograms take a wedding, "says Syinar.

Periodically, the saleswoman raves meat inside the intestine and pushes it a little further - that the filling lay evenly.

"You need to fold it well in the intestine. Some twisted meat and it turns out ugly. Meat should be folded smoothly, "she explains. In addition, the meat should be intermedible with a fat layer.

Until Synar feeds the gut with meat, she is a little telling about himself.

"I come from Bakanas Balkhash district. In Almaty arrived in 1988. In general, I am a specialty Medic, worked as a nurse in Kalkaman, then in the 12th hospital. Six months worked in kindergarten to arrange a child in the garden. In 1995 he came to the bazaar ... Of course, here it is better, there is no money in the hospital, and here there are always cash ... ".