Horse sausage Tatar recipe. How much to cook kazy

27.09.2019

Horse meat Kazylyk or simply kazy is a traditional Turkic homemade sausage. Kazylyk is prepared in two ways - boiled or dried. Both options are considered festive dish... Also, formerly dried helped keep the meat good. Since horse meat, like any jerky, could be stored for a long time in a cool dry place such as a barn or cellar. After preparation, the kazy sausage was used and how independent dish and as a meat base for many hot dishes.

Today I will try to tell kazy in both ways. In Tatar and Bashkir villages, after the slaughter of an animal, both versions of kazylyk are usually stuffed at once. Dried for future use, and boiled in order to treat yourself to it in the near future. However, with the advent of refrigerators, preparations for boiled kazy can now be frozen and stored for a very long time.

My kazy recipes very simple and accessible even for novice housewives. It only takes a little patience and neatness.

- boiled:

1.5 kg fat horse meat (belly)

0.3 - 0.5 kg fat (depending on the fat content of the meat)

1 horse or beef intestine or a special sleeve for stuffing sausages

1 - 1.5 tbsp coarse salt

coarsely ground black pepper

3 - 4 cloves of garlic

Bay leaf

1 onion

How to cook kazylyk:

To cook boiled meat is cut into long wide strips up to 20 cm long and about 5-6 cm wide or in rather large pieces. I prefer ribbons. The fat is cut into large longitudinal pieces. According to the rules, the fat should be up to 30% of the total volume of the sausage, but this one is exclusively for the amateur. My family loves boiled kazy fatter.
The meat and fat are thoroughly rubbed with chopped garlic, salt and pepper. Now they need to be placed in an enamel or plastic dish, or in a bag. Cover the horse meat and keep it in the refrigerator for 12 - 20 hours.
The intestine must be intact, not damaged. It is washed under cold water, then turned out and carefully scraped out of mucus with a knife. Then the intestine must again be thoroughly rinsed in cold water... If you cleanse in advance, then the intestine must be stored in a bag so that it does not dry out and remains elastic.
Tie the prepared quiche on one side with a thick canvas thread. If instead of the intestine you have a sleeve for stuffing sausages, then you will need to soak it according to the instructions on the package, then also tie it up.
After marinating the filling, the gut is evenly stuffed with pieces of meat. The fat is usually pushed along the strips of meat on one side.
After filling, the bowel is tied at the end. A ready-made kazy stick can be 20 to 40 cm long, stored in the freezer.
Now directly about ... Sausage is poured warm water, put on a slow fire. After boiling, the intestine is pierced with a needle in 3-4 places. Add the peeled onion and bay leaf to the water. The kazy is cooked without a lid, over low heat, for about 1.5-2 hours, (depending on the thickness and length).
The finished sausage is taken out of the pan, cooled and only then cut. Otherwise it will flow out. Traditionally, kazylyk is served well chilled, but sometimes warm. This is as you like.

Boiled sausage may not be sliced right away, but stored in the freezer.

- dried:

1.5 kg of young fat horse meat (belly)

0.2 - 0.3 kg horse fat

1 horse or beef intestine or sausage stuffing sleeve

2/3 tbsp coarse salt

head of garlic

coarse black pepper

How to make homemade sausage:

To cook jerky the meat is cut into thin strips 8-10 cm long. The fat is cut in about the same way or a little finer.
Rub the meat and fat with chopped garlic, salt and pepper. Then everything is put into a plastic bag and marinated in the refrigerator for a day or two.
For jerky kazy, a narrower intestine is usually used than for boiled kazy. The intestine is thoroughly washed under cold water, turned out and scraped out of the mucus. Then it is washed again several times. Tie the clean intestine on one side with a dense thread. If you have a sleeve for stuffing sausages, then it must be soaked according to the instructions on the package. Then it will also need to be tied up.
The gut is evenly and tightly stuffed with alternating meat and fat filling. After filling, the bowel is tied at the end. Such a ready-made kazy sausage can have a length of 20 to 30 cm.
The workpiece is hung out in the sun and wind for 3 days. It is better to cover the hanging sticks with gauze. There should be a distance of several centimeters between the hanging sausage sticks. After drying, the kazy is hung for 9-10 weeks in a dark, cool, well-ventilated place.

Ready can be stored in the refrigerator or cellar for up to 20 weeks.

Horse meat, like sausage made from it, is considered a real delicacy today. It is much healthier than other types of meat, contains protein that is full of amino acids and is absorbed 8 times faster than beef. Hypoallergenic and dietary horse meat helps to lower blood cholesterol levels and increase hemoglobin levels. There are several types for example, "Kazy", "Shuzhuk", "Mahan". These national Central Asian dishes differ in cooking technology. In our article, we will tell you in detail about the "Mahan" sausage and present a recipe for its preparation at home.

Description and photo

"Mahan" - damp dried sausage, which is made only from horse meat. Neither pork nor beef is good for her. Even the name of the sausage "Mahan" comes from the main ingredient of this Central Asian dish and translates as "horse" or "horse meat".

"Mahan" is distinguished by its delicate taste. The product has a dense structure, but at the same time it literally melts in the mouth. The real "Mahan" is the sausage, the photo of which is presented above, is almost black in color. When looking through it at the light, a ruby hue is clearly traced. Has a characteristic cut, in which one can trace and large pieces fat. A feature of this dry-cured sausages is that minced meat is never used in its manufacture, but only whole pieces of meat and fat. However, real connoisseurs of such a product consider it, rather, its advantage, emphasizing the naturalness of the "Mahan" sausage.

Composition

The composition of the sausage is as close to natural as possible. For the manufacture of this dry-cured product, only raw fat, salt and spices are used. The traditional "Mahan" is made exclusively by hand, and from the meat of specially bred horses. The animals are heavily fattened, then the horse meat is dense with a small layer of fat. "Mahan" is not made from the meat of workhorses, which were used as draft power. The age of the animal must not exceed two years.

When making sausages, not only the composition is taken into account, but also the ratio of ingredients. So, for example, the approximate amount is 5-10% of the total weight of the meat. However, for different people, this ratio may not be the same.

"Mahan": manufacturing technology

Even on an industrial scale, the real "Mahan" is made by hand and only from fresh, not frozen horse meat.

The whole technological process production can be divided into several stages:

Deboning is the muscular removal of horse meat from the bone. This method of processing animal carcasses allows faster and better performance of the next stage of the technological process.
Zhilovka - removal of veins and connective tissues from horse meat. The aim of this stage is to obtain the highest quality meat. It is from such high-quality horse meat without veins and films that the "Mahan" sausage is made. After preparing the raw meat, it is cut into large portioned pieces about 3 cm in size on each side.
Salting and ripening of meat - at this stage, salt and spices (sugar, pepper, garlic, etc.) are added to the prepared meat pieces. Horse meat is thoroughly mixed and left in this form for maturation in refrigerators. The duration of this stage is several days, provided that no ripening accelerators are added to the meat.
Forming - at this stage, a semi-finished product is formed. The meat is stuffed into natural shell, the diameter of which is usually 40 mm and is sent for drying.
Drying - the formed products ripen in special chambers for 40 days. Horse sausage "Mahan" does not lend itself heat treatment... It is prepared dry-cured, thanks to which it is possible to preserve its natural color and aroma.

The finished sausage is cut chilled to a temperature of 0-7 degrees. Each slice should be no more than 1.5 mm thick.

Sausage reviews

The opinions of the folk tasters of the "Mahan" 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 distinguished into two independent groups.

The buyers liked Mahan as follows:

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

The negative customer reviews are as follows:

the presence of chemistry in the composition of products of most manufacturers (flavors, enhancers of taste and aroma, color fixers, antioxidants);
the use of ground meat, not cut into pieces;
specific taste, the presence of coarsely chopped fat.

When choosing dry-cured products, it is important to pay attention to the quality criteria that must be met. real sausage"Mahan". This is its structure (not minced meat), and color, and composition. The above reviews and recommendations will allow you to buy really tasty and healthy horse meat sausage. Meanwhile, with a strong desire, it can be prepared at home.

How much does Mahan cost?

Anyone who wants to try a truly high-quality and tasty "Mahan", which does not contain any unnecessary ingredients, should know that such a sausage cannot be cheap. The average price per kilogram of this dry-cured product made from horse meat, horse fat, salt and spices is about 800-1000 rubles per 1 kg.

Sausage "Mahan" is usually sold in whole or cut loaves weighing 400 or 200 g. The length of a whole stick can be 40 cm.

"Mahan" (sausage): a recipe for cooking at home

For cooking, you need horse meat and horse lard, chilled and cut into pieces 5-10 mm thick. The ratio of meat to lard in homemade sausage is usually 10: 1, that is, 1 kg of lard is taken for 10 kg of meat.

After cutting all the ingredients, the horse meat is salted for 3-5 days. To do this, 380 g of salt, 200 g of sugar and squeezed garlic each, ground pepper to taste are added to a container with meat pieces. All ingredients are thoroughly mixed, after which the raw materials are sent for maturation at a temperature of 2-6 degrees in a ventilated room. Next, the meat preparation should be stuffed into the casing (casings or collagen protein) and sent for drying.

Sausage "Mahan" at home is dried for about 30-45 days in a ventilated room and humidity is about 70%. You can store it in the refrigerator for 120 days, after wrapping each loaf in parchment paper.

And today, when there are almost no nomads left, for their descendants - Kazakhs, Turkmens, Mongols, Yakuts - this meat is still the basis of the table.

The secret is simple: long codes horse meat was the most affordable meat in Central Asia. Horse meat dishes are still popular these days.

Cooking features

Horse meat - therefore, the younger the horse was, the more valuable its meat. The most delicious is the meat of 2-3 year old horses, and the meat of one year old foals is most appreciated. To distinguish the meat of an adult horse from a foal, look at the color of the fat. The younger the horse, the lighter its fat, in foals it is almost white, slightly pinkish, and in adults it is yellow.

To soften the meat, it must be marinated or smoked and then boiled. Pretty long. Then it turns out soft and tasty. A bit like beef, only sweeter.

Kazy

Perhaps the most famous horse meat delicacy. Almost all Turkic peoples prepare it. Kazy can be eaten as a cold appetizer, or you can cook pilaf, besbarmak and other dishes from it. Kazy is usually cooked in late autumn. At this time, the horses are slaughtered for the winter, since after summer and autumn they have eaten and fattened up.

For kazy, a rib with meat and a strip of fat is taken. Moreover, a whole rib - from the spine to the sternum, 60-70 cm long. The ribs are covered with salt and in own juice 2-3 days. And then they are soaked. Only after that, the meat for the kazy is covered with spices or garlic and put into a thoroughly washed intestine - karta. It turns out a curved kazy-karta sausage. Now they began to put meat cut from the rib together with fat into the kazy. But it happens that the meat is put together with the rib, as in classic version.

Each housewife in Kazakhstan has her own recipe for spicy mixtures for kazy and protects it from prying eyes. The washed intestines are stuffed with prepared meat. The ends of the sausages are tied and cooked over low heat for at least 2.5 hours. And then they hang it out in a cool place, where the kazy can be stored for quite a long time.

Stewed horse meat in Tatar style

300 g horse meat

2 tsp butter

1 onion

300 g potatoes

Mustard, salt, pepper

Step 1. Cut the horse meat into small pieces.

Step 2. Sprinkle each piece with salt, pepper, brush with mustard and keep in the cold for 30-40 minutes until the spices are absorbed into the meat.

Step 3. Fry pieces of meat in a highly heated pan with fat, then transfer to a saucepan, add broth or boiling water and simmer.

Step 4. Boil, fry or bake large potatoes separately, put in a saucepan with meat, add vegetable sauce in Tatar and simmer until tender.

Besbarmak

The name of this dish is translated as "five fingers". The fact is that from time immemorial it was customary among the Central Asian peoples to eat with their hands. And until now, some especially beloved national dishes are eaten like this. Besbarmak (or beshbarmak) - the National dish many peoples: Kazakhs, Uzbeks, Kyrgyz, Tajiks. Horse meat is often replaced with lamb or beef.

Bouillon

1.5 kg horse meat

1 onion

Salt, spices

Dough

2 cups of flour

0.5 cups of water

1 tsp salt

Sauce

1 bowl of broth

2 onions

Step 1. Rinse the meat and lower it into a cauldron with cold water, bring to a boil, reduce the heat and cook, removing the foam, for at least two hours.

Step 2. Knead the dough, let it stand for 30-40 minutes, then roll it into a layer 1-1.5 mm thick and cut into 7-8 cm squares.

Step 3. 30-40 minutes before the end of cooking, add salt to taste, bay leaf, head to the broth onions, black peppercorns.

Step 4. Make the sauce. Put onion, salt, pepper, spicy herbs cut into rings in a separate bowl, pour the fat removed from the hot broth, close the lid tightly and simmer.

Step 5. Dip the dough into boiling broth and cook until tender. Then put the noodles on a flat dish.

Step 6. Put pieces of meat on top, and onion stewed in fat on it.

Shuzhyk

1 kg horse meat

1 kg internal fat

3 tbsp salt

1 tsp black pepper

Garlic - optional

Step 1. Rinse the meat, rub with salt and keep for 1-2 days in a cool place at 3-4C.

Step 2. Rinse the intestines and soak in salt water.

Step 3. Finely chop the meat and fat and mix. Add garlic, pepper and salt and stir again.

Step 4. Fill the intestines with this mixture, tie both ends with twine, hang for 3-4 hours in a cool place.

Step 5. Smoke over thick smoke for 12-18 hours, then dry at 12C for 2-3 days.

Step 6. Then simmer for at least 2.5 hours.

Dried horse meat

Equine peritoneum

Step 1. Cut the meat into 20 cm squares. Rub with salt and sprinkle with pepper.

Step 2. Place for salting in a cool dark place for 7-8 days.

Step 3. Then strung on twine and hang for 2-3 months in a dark place for drying.

Horse meat stuffed in Kyrgyz style

1 kg horse meat

2 carrots

2 parsley roots

1 head of garlic

1 tbsp ghee

1 onion

1 pickle

Bay leaf

finely chopped parsley

Step 1. Stuff horse meat with carrots, parsley roots, garlic.

Step 2. Tie the prepared pieces, fry until half cooked.

Step 3... Fry the onion in lard, put it on the meat, add bay leaf, pickled cucumber, cut into cubes. Add water and simmer over low heat until tender.

Kyzdyrma (Tatar cuisine)

1 kg horse meat

50 g ghee

Salt, pepper to taste

Step 1. Cut the meat into small pieces, season with salt and pepper and put in the cold for 3 hours.

Step 2. Then fry the meat in oil.

Step 3. For long storage Put the kyzdyrma in a jar and pour over the melted butter. Put in the cold.

Horse meat broth in Yakut style

1 kg horse meat

1 tbsp fat

2 tbsp flour

1 onion

Salt and pepper

Step 1. Rinse horse meat, put in a saucepan with cold water, bring to a boil. Remove the foam that has come up, season with salt, and cook over medium heat until cooked.

Step 2. Saute the onion.

Step 3. Put the prepared meat on a dish, strain the broth and add the fried onions.

Step 4. Take a small amount of broth and cool slightly, put the rest of the broth on fire. In the cooled broth, dissolve the flour without browning.

Step 5. Gradually introduce the broth with flour into the boiling broth, stirring continuously. Add some pepper, sprinkle with chopped dill or parsley.

Step 6. Put the horse meat on plates with vegetables, and serve the broth separately.

Horse meat sausage, which is indispensable festive table Turkic peoples is called kazy. Those who have tasted it at least once, real, properly prepared, will never forget it. amazing taste... You can cook this delicacy at home, although this is not an easy task, but if you nevertheless decide, this recipe homemade sausage horse meat for you:

Kazy homemade- Ingredients:

1 kg of horse meat;
500 g of horse lard;
0.5 m (as much as possible, depending on the thickness) - horse or beef intestines;
spices to taste (pepper, cumin, garlic);
25 g of salt.

How to cook horse meat sausage at home

Important: for cooking kazy, it is better to take meat from the ribs, so it will turn out to be more juicy and tasty.

Cut the meat into strips 2-3 cm wide, 8-10 cm long, sprinkle with salt and spices, rub them into the meat, and cover with a napkin, leave for 1-2 days in a cold place, stirring occasionally.

Turn the intestines inside out, rinse in cold water, rub with salt, let stand for 2-3 hours, then scrape off the mucus (it is convenient to do this with a hand wearing a cotton glove), rinse several times in cold water and once a hot water, scrape off the mucus again, turn it out, cut the intestines into pieces 50 cm long.

Tie one end of each piece of intestine tightly with a thread, and from the other end lay the prepared meat and lard, be sure to observe the proportions of 2: 1, then tie it up.

If horse sausage is prepared for boiling and smoking, then one third of it should consist of horse lard, and in order to dry it, you can take less lard.

Ready horse meat sausage is hung out in the sun for drying. We hang it in the attic, where the cradles hang for 5-7 days. A glazed balcony is also suitable. It is recommended to store kazy in freezer refrigerator.

Horse meat sausage is cooked on low heat for 1.5-2 hours. Do not forget, after the water boils, pierce it in 2-3 places with a toothpick, otherwise the intestines may burst during cooking. Kazy is eaten both hot and cold (which is preferable).

The ideal horse meat jerky sausage will turn out if you hang it raw in the sun in summer, or better in the attic for at least three weeks.

Kazy is smoked at a temperature of 50-60 degrees for 18 hours, or, previously boiled for 1 hour, is smoked for 3 hours at the same temperature.

Despite the fact that the traditions of nomadic tribes remained in 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 used in dried and uncooked smoked, but most of the horse sausage lovers prefer to cook it. If you do everything right, you can count on getting a dish from a tender and fragrant meat which tastes a bit like beef but is much sweeter. Ideally, it is better to cook kazy yourself. It's not as difficult as it sounds, you just need to find the right components.

Rules for choosing meat for kazy

It is worth considering that horse meat itself is a rather tough meat. And if you also choose not the highest quality product for making kazy, cooking will not improve its texture, no matter how much you process the ingredient. For those who plan to prepare a delicacy on their own, the following recommendations can help:

The younger the horse, the more tender its meat. One-year-old foals are most valued in this regard, but no less tasty product obtained from 2-3 year old horses.
To distinguish the meat of a young horse from an adult, you need to look at the fat. In foals, it is almost white, sometimes with a pinkish tint. In older individuals, it is slightly yellowish. If the horse is old, then its fat will be yellow.
There are several ways to soften meat for kazy. A good result is obtained by smoking or preliminary marinating the main component.

Tip: The finished sausage is stored exclusively in the refrigerator, no more than 2 weeks. It is noteworthy that the broth that remains after boiling it can serve as a good basis for making soups or low-fat sauces.

Traditionally, kazy are brewed in late autumn. It is by this time that the horses have time to work up the necessary fat. If you want to keep the product for a longer time, use the method of raw smoking or drying.

The finished delicacy can be consumed as cold appetizer, add to pilaf, beshbarmak and other dishes popular among the Turkic peoples. In the classic version, it is simply sliced like a sausage and served with onions marinated in vinegar.

How to cook and boil a gourmet product?

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

We need about 1 kg of horse meat (meat taken from the ribs), 500 g of horse lard, about 50 cm of horse small intestine, a head of garlic, a tablespoon of cumin, a teaspoon of ground black pepper, a bunch of dill and salt to taste.
Wash the meat thoroughly and dry it with towels, cut it into bars (arbitrary or 2 cm wide and 7-8 cm long).
Peel the garlic, chop it with a press or chop it very finely with a sharp knife. Knead the component with the meat.
We cut the fat into arbitrary cubes, also send it to the meat. Sprinkle the resulting composition with spices, mix thoroughly and leave to marinate. To do this, cover the mixture with a gauze cape and put it in the refrigerator for at least two days.
After the specified time, we start making the semi-finished product. To do this, turn the intestines inside out and rinse thoroughly in salt water, changing the liquid several times. Be sure to remove a thin film from the surface of the products, rub the surface with salt, scrape it and rinse it several more times.

Tip: Today, in the manufacture of homemade sausages, they are actively used different variants artificial casing. They perfectly withstand exposure to high temperatures and can be used in this case. True, the end result will still differ from the traditional product.

We twist the intestines back, tie one end, stepping back 2-3 cm from the edge, with a nylon thread. Through the other end, fill the intestine with the pickled mixture, seal well and tie on the other side.
We spread the workpiece in a wide saucepan or basin, so that it fits completely in the container. Fill with water with a good supply, bring the composition to a boil. Then we put the dill twigs into the water, and pierce the sausage in several places (it will boil better and not burst). You need to cook the product for at least 2-2.5 hours on low heat, regularly removing the foam.

Usually, each housewife uses her own set of spices and seasonings, intended for the preparation of kazy. And the classical approach generally requires cooking sausage not just from meat, but from a whole horse's rib, then the product takes the form of a curved stick. Some people prefer the product without any fat at all, from only one meat and spices. Over the centuries-old history of a gourmet dish, many options for its preparation have appeared, and everyone can choose the one that they like more than others.