How to cook 

Sausage Konskaya Tatar recipe. How much cooking Kaza

Kasyl from Conina Or just Kaza is a traditional Turkic home sausage. Preparing a cook in two ways - brewed or sluggish. Both options are considered festive dish. In addition, the dried helped keep meat in the right Since the horse, like any dried meat, could be kept for a long time in a dry cool location of the barn or cellar. After the preparation of the dried sausage of Kaza used and as independent dish And as the meat base for many hot dishes.

Today I will try to tell Kaza by both ways. In the Tatar and Bashkir villages, after the collection of the animal, both variants of the cook are usually hampered. Drier in the future, and the boiled in order to treat in the near future. However, with the advent of refrigerators, the blanks for the boiled kaza can now be frozen and stored for a very long time.

My recipes Kaza Very simple and accessible even to novice hostesses. It will take only some patience and accuracy.

- boiled:

1.5 kg of fat convince (abdominal part)

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

1 horse or beef intestine or special sleeve for stuffing sausages

1 - 1.5 tbsp. Large salt

large ground black pepper

3 - 4 cloves of garlic

bay leaf

1 Lukovitsa

How to cook cooks:

  1. In order to cook boiled The meat is cut by long wide ribbons up to 20 cm. In length and approximately 5-6 cm. In width or rather large pieces. I prefer ribbons. Fat is cut by large longitudinal slices. According to the rules, the fat must be up to 30% of the total amount of sausages, but this is exclusively an amateur. My family loves the boiled kaza elder.
  2. Meat and fat are thoroughly rubbed with chopped garlic, salt and pepper. Now they need to be put into enamelled or plastic dishes, you can in the bag. Connea cover and withstand in the refrigerator 12 - 20 hours.
  3. The intestine must be solid, not damaged. It is washed under cold water, then turned out and the knife is carefully scattered from the mucus. Then the intestine need to rinse well again in cold water. If you clean in advance, the intestine must be stored in the package so as not to dry and remains elastic.
  4. Prepared by chance on the one hand tie a dense canvas thread. If you instead of the intestine sleeve for stinging sausages, then it will need to soak according to the instructions on the package, then also tie.
  5. After the completion of the marinization, the bowl of the intestine is evenly stuffed with slices of meat. Fat is pushing usually along the meat strips, on the one hand.
  6. After filling, the gut is tied up at the end. The finished stick Kase can have a length of 20 to 40 cm., Stored in the freezer.
  7. Now directly about . Sausage is poured warm water, put on slow fire. After boiling, the intestine is pierced with a needle in 3-4 places. We add a purified bulb and a bay leaf to the water. Barding a kaza without a lid, on a slow fire, about 1.5-2 hours, (depending on the thickness and length).
  8. The finished sausage gets from the pan, is cool and only then cuts. Otherwise leaving. Traditionally, the cook is served well cooled, but sometimes warm. That someone like.

Boiled sausage can not cut off immediately, but stored in the freezer.

- dried:

1.5 kg of young bold horseback (abdominal part)

0.2 - 0.3 kg of horse fat

1 horse or beef intestine or sleeve for stuffing sausages

2/3 of Article. Large salt

head garlic

black pepper of large grinding

How to cook home sausage:

  1. To cook drunk The meat is cut with thin ribbons with a length of 8-10 cm. Fat is cut in about the same or slightly smaller.
  2. Meat and fat are rubbed with chopped garlic, salt and pepper. Then everything is stacked in a plastic bag and maridated in the refrigerator day or two.
  3. For the dried kaza, a narrower intent is commonly used than for boiled. The intestine is pretty washed under cold water, turned out and scratched from mucus. Then it is washed again several times. The clean intestine on the one hand bandage tight thread. If you have a sleeve for stinging sausages, then it must be soaked according to the instructions available on the package. Then it will also need to tie.
  4. The intestine is uniformly and tightly stuffed with alternating meat and fat. After filling, the gut is tied up at the end. Such a ready-made sausage of Kaza may have a length of 20 to 30 cm.
  5. The billet for 3 days is hanging in the sun and the wind. Posted sticks are better to cover gauze. There should be a distance of several centimeters between suspended sticks of sausages. After drying a kaza by 9-10 weeks, it is suspended in a dark, cool, well ventilated place.

Ready In the refrigerator or cellar can be stored until 20 weeks.

Konified, like sausage from it, today is considered a real delicacy. It is much more useful than other types of meat, contains a full-fledged amino acid protein and is absorbed 8 times faster than beef. Hypoallergenic and dietary horse is facilitated by lowering the blood cholesterol and increase hemoglobin. There are several species for example, "Kaza", "Schuhuk", "Mahan". These national Central Asian dishes differ in each other cooking technology. In our article, we will describe in detail about the sausage "Mahan" and present the recipe for its cooking at home.

Description and photos

"Mahan" - damp drier sausagewhich is done only from the horse. Neither pork nor beef for her do not fit. Even the name of the sausage "Mahan" comes from the main ingredient of this Central Asian dish and translates as a "horse" or "horse meat".

"Mahan" is distinguished by a delicate taste. The product has a dense structure, but it literally melts in the mouth. This "Mahan" - sausage, photo of which is presented above, almost black. When looking through it, the ruby \u200b\u200bshade is clearly traced. It has a characteristic cut, which traces and large pieces Fat. A feature of this cheesened sausage It is that when it is manufactured, minced is never used, but only whole pieces of meat and fat. However, these connoisseurs of such a product consider it, rather, its advantage that emphasizes the naturalness of Mahan sausage.

Structure

The composition of sausages as close as possible to natural. For the manufacture of this raw product, only fats raw, salt and spices are used. Traditional "Mahan" makes an exceptionally manual way, and from meat specially grown horses. Animals are rapidly refined, then the horse is obtained dense with a small layer of fat. "Mahan" is not prepared from the meat of working horses that were used as a force. The age of the animal should not exceed two years.

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

"Mahan": manufacturing technology

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

All technological process Production can be divided into several stages:

  1. The roller is the froth removal of meat conine from the bone. This method of treatment of the animal carcass allows faster and better to perform the next stage of the technological process.
  2. Silovka - Removal of livelihoods and connective tissues from horse mill. The purpose of this stage is to get the highest grade meat. It is from such a high-quality horseback without custody and films made sausage "Mahan". After preparing meat raw materials, it is cut into large portion pieces of approximately 3 cm in size on each side.
  3. Ambassador and ripening meat - At this stage, salt and spices (sugar, pepper, garlic, etc.) are added to the prepared meat pieces. The horse is thoroughly mixed and left in such a form for ripening in refrigerators. The duration of this stage is several days, provided that no maturation accelerators are added to the meat.
  4. Forming - in this stage a semi-finished product is formed. Meat rolls in natural shell, the diameter of which is usually 40 mm and is sent to taking.
  5. Combining - ripening formed products in special chambers for 40 days occurs. Konskaya sausage "Mahan" is not amenable thermal processing. It is preparing a raw material, thanks to which it is possible to preserve its natural color and aroma.

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

Reviews about sausage

The opinions of folk tastors sausage "Mahan", as usual, are ambiguous. Of course, first of all depends on the manufacturer. But even without taking into account this factor, you can allocate positive and negative feedback on sausage.

"Mahan" liked buyers as follows:

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

Negative customer reviews are as follows:

  • the presence of chemistry as part of products of most producers (flavors, flavor and flavor amplifiers, color locks, antioxidants);
  • the use of grinding into mince meat, and not sliced \u200b\u200bby pieces;
  • specific taste, the presence of large chopped fat.

When choosing raw products, it is important to pay attention to the quality criteria that must have real sausage "Mahan". This and its structure (not minced), and color, and composition. The reviews and recommendations presented above will allow you to buy a really tasty and useful sausage from the horse. Meanwhile, with a large desire it can be prepared at home.

How much is "Mahan"?

Everyone who wants to try truly high-quality and delicious "Mahan", which contains no extra ingredients, you should know that such a sausage cannot cost cheap. The average price per kilogram of this raw product made from horseback, horse fat, salt and spices is approximately 800-1000 rubles per 1 kg.

Sausage "Mahan" is usually sold with integer or cut-off battles weighing 400 or 200 g. The length of the whole stick can be 40 cm.

"Mahan" (sausage): recipe for home cooking

For the preparation you need the horse and the horse fat, cooled and sliced \u200b\u200bwith pieces with a thickness of 5-10 mm. The ratio of meat to the lady in the home sausage is usually 10: 1, that is, 1 kg of bass is taken by 10 kg of meat.

After cutting all the ingredients of the horse, it is arched for 3-5 days. To do this, 380 g of salt, 200 g of sugar and squeezed garlic, ground pepper to taste are added to the container with meat pieces. All ingredients are thoroughly mixed, after which the raw material is sent for ripening at a temperature of 2-6 degrees to the ventilated room. The meat blank should be fascinated by the shell (Chereva or collagen Belkozin) and send to bending.

Sausage "Mahan" in the home conditions ropes approximately 30-45 days in a ventilated room and humidity of about 70%. You can store it in the refrigerator 120 days, after wrapping each Baton in parchment paper.

And nowadays, when nomads almost left, for their descendants - Kazakhs, Turkmen, Mongols, Yakuts - this meat is still the basis of the table.

The secret is simple: long codes of Convention was the most affordable meat in Central Asia. Nowadays, Conina dishes are still popular.

Features of cooking

Konified -, so, than it was the horse, the meat is more valuable. The most delicious - meat is 2-3 year old horses, and the meat of one year old foals is valued. To distinguish the meat of an adult horse from a foal - look at the color of the fat. Than younger the horse, the little of her fat, the foals it is almost white, a little pinkish, and in adults is yellow.

To soften meat, it is necessarily marinated or smoked, and then boiled. Pretty long. Then it turns out soft and tasty. A little resembles beef, only sweeter.

Kaza

Perhaps the most famous horse delicacy. Almost all Turkic peoples prepare it. Kaza can be eaten as a cold snack, but you can cook from it Pilaf, Besbarmak and other dishes. Typically boils late in the fall. At this time, they score horses for the winter, since after summer and autumn they left and fell alone.

For Kaza is taken by a rib with meat and a strip of fat. And the whole edge - from the spine to the sternum, a length of 60-70 cm. Ribs fall asleep salt and in own juice 2-3 days. And then soaked. Only after that the meat for the kaza is covered with spices or garlic and lay in a thoroughly washed intestine. It turns out the curved sausage of the Kaza map. Now in the kaza began to lay meat cut off from the rib along with fat. But it happens that meat is put together with the edge, as in classic version.

Each hostess in Kazakhstan has its own recipe for spicy blends for Kaz and protects it from strange eyes. The washed guts are stuffed with prepared meat. Shoot the ends of sausages and boil on slow heat at least 2.5 hours. And then hang in a cool place where the kaza can be stored for quite a long time.

Stewed Convention in Tatar

300 g Konina

2 h. L. butter

1 Lukovitsa

300 g potatoes

Mustard, salt, pepper

Step 1. Konine flesh cut into small pieces.

Step 2. Each piece sprinkle with salt, pepper, lubricate mustard and keep in the cold of 30-40 minutes, while spices do not absorb meat.

Step 3. To roast pieces of meat on a strongly preheated frying pan with a fat, then shifting into a saucepan, add broth or boiling water and stew.

Step 4.Separately cook, roast or bake large potatoes, folded in a saucepan with meat, add vegetable sauce In Tatar and grieving until readiness.

Besbarmak

The name of this dish is translated as "five fingers". The fact is that the Central Asian peoples, the time of centuries were made by hand. And so far some especially favorite national dishes eat like this. Besbarmak (or Beshbarmak) - national dish Many nations: Kazakhs, Uzbeks, Kyrgyz, Tajiks. Often the horse is replaced with lamb or beef.

Bouillon

1.5 kg of horseback

1 Lukovitsa

Salt, spices

Dough

2 cups of flour

0.5 glasses of water

1 tsp. Sololi.

Sauce

1 Pile Broth

2 Lukovitsy

Step 1. Rinse meat and omit into the cauldron with cold water, bring to a boil, fire and cook, remove the foam, not less than two hours.

Step 2. To knead the dough, give it to stand 30-40 minutes, then roll out in a layer with a thickness of 1-1.5 mm and cut into 7-8 cm with squares.

Step 3. 30-40 minutes before the end of cooking in the broth add salt to taste, bay leaf, head on Luka., black peas pepper.

Step 4. Make sauce. In a separate dishes, put the onions, salt, pepper, spicy greenery chopped rings, pour with hot broth with fat, close the lid and tomorrow.

Step 5. Dough omit to boiling broth and cook until readiness. Then noodles lay out on the flat dish.

Step 6. To lay out pieces of meat on top, and tommy onions on the bow.

SHUYK.

1 kg Conina

1 kg of inner fat

3 tbsp. Sololi.

1 tsp. Black pepper

Garlic - at will

Step 1. Rinse meat, rub the salt and withstand 1-2 days in a cool place at 3-4c.

Step 2.Wash intestines and soak in salted water.

Step 3. Meat and fats finely chop and mix. Add garlic, pepper and salt and mix again.

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

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

Step 6. After that, boil on slow heat for at least 2.5 hours.

Konified dried

Konskaya Perjun

Step 1. Cut the meat with squares at 20 cm. Grasp the salt, sprinkle with pepper.

Step 2.Put for an arcade in a dark cool place for 7-8 days.

Step 3. Then ride on the twine and hang for 2-3 months in a dark place for taking.

Kirgovy Kirghiz

1 kg Conina

2 carrots

2 Peresterka root

1 head garlic

1 tbsp. Fucking Sala

1 Lukovitsa

1 pickle

Bay leaf

finely chopped parsley

Step 1. The horse is noticed by carrots, parsley roots, garlic.

Step 2.Prepared pieces to bandage, fry up to half-year.

Step 3.. On the fat, fry onions, lay it out to meat, add a bay leaf, salty cucumber, sliced \u200b\u200bby cubes. Add water and snack on slow heat until ready.

Kyzdirma (Tatar cuisine)

1 kg Conina

50 g of shaken oil

Salt, pepper to taste

Step 1. Cut meat with small pieces, salt, pepper and put on cold for 3 hours.

Step 2. Then fry meat in oil.

Step 3.For long storage Kyzdirma put in a jar and fuel to melted oil. Put on the cold.

Conina Broth in Yakutski

1 kg Conina

1 tbsp. Fat

2 tbsp. flour

1 Lukovitsa

Salt and pepper

Step 1. Konin washed, put in a cold water in a saucepan, bring to a boil. Remove the pop-up foam, salt, bring to the middle fire until readiness.

Step 2. Pass onion.

Step 3. Finished meat lay out on the dish, the broth strain and add 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 to dissolve flour without a passer.

Step 5. Broth with flour gradually introduce into boiling broth, stirring continuously. Put a little pepper, sprinkle with chopped greenery of dill or parsley.

Step 6. Conina decompose on plates with vegetables, and bring the broth separately.

Konina sausage, without which it does not do festive table Turkic peoples called Kaza. Those who at least once tried it, real, properly cooked, never forget her amazing taste. You can cook this delicacy at home, although this is not an easy business, but if you still decided, this recipe home sausage From horseback for you:

Kaza homemade cooking - Ingredients:

  • 1 kg of horseback;
  • 500 g horseal sala;
  • 0.5 m (can be more, depending on the thickness) - horse or beef intestines;
  • spices to taste (pepper, zira, garlic);
  • 25 g salts.

How to cook a horse sausage at home

Important: For the preparation of Kaza, it is better to take meat from the ribs, so it will turn out more juicy, tasty.

Cut the meat with strips of 2-3 cm wide, a length of 8-10 cm, shield with salt and spices, rubbing them into meat, and put the cover with a napkin for 1-2 days in a cold place, mixing periodically.

Intersend the intestines inside out, rinse in cold water, graze salt, give to stand 2-3 hours, then scrape a mucus (it is convenient to make a hand, dressed in a high / w glove), rinse several times in cold and 1 time in hot water, re-scrub the mucus, turn out there, cut into the guts with slices of 50 cm long.

Every single piece has one end to tighten with a thread, and from the other end to lay prepared meat and fat, be sure to follow the proportion of 2: 1, then dug.

If a konskaya sausage It is preparing for cooking and smoking, then one third should consist of horseal sala, and in order to flicker - sallas can be taken less.

The finished sausage from the horse is hanging on the sun for the breaking. We hang in the attic where the crackers hang 5-7 days. A glazed balcony is suitable. Store Kaza is recommended in freezer refrigerator.

Barns sausage from horseback by slow heat 1.5-2 hours. Do not forget after the water boils, pierce it in 2-3-places to the toothpick, otherwise the guts can burst during cooking. Eating Kaza both hot and cold (which is preferable).

The perfect dried sausage from the horseman will succeed, if you hang it in the summer in the summer, and it is better for an attic for a period of at least three weeks.

Kaza coat at a temperature of 50-60 degrees within 18 hours, or previously boiled for 1 hour, smoking 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, Kaza is a delicacy in the form of sausages prepared from horse meat and fat using various spices and seasonings.

This product can be used in dried and sophisticated videoBut most of the lovers of horse sausages prefers her cooking. If you do everything correctly, you can count on receiving a dish from gentle and fragrant meat, Which will taste a little resemble beef, but it will be much sweeter. Ideally prepare Kaza better independently. It is not as difficult as it seems you only need to find the necessary components.

Meat Selection Rules for Kaz

It is worth considering that the horse itself is rather hard meat. And if you also choose not the highest quality product for making a kaza, the cooking will not improve its texture, how much do not handle the ingredient. Those plans to prepare delicacy independently, the following recommendations can help:

  • The younger horse, the more tenderly she has meat.Most of this plan is valued by one-time foals, but not less delicious product It turns out of 2-3 year old horses.
  • To distinguish the young horse meat from adult, you need to look at fat. In the foals it is almost white, sometimes with a pinkish tide. Features older - a little yellowish. If the horse is old, then it will be yellow.
  • There are several ways to soften meat for Kaza. A good result gives smoking or pre-marinization of the main component.

Tip: Finished sausage is stored exclusively in the refrigerator, not more than 2 weeks. It is noteworthy that the broth, which remains after its boiling, can serve as a good basis for cooking soups or non-fat sauces.

  • Traditionally, Kaza is boiled late in autumn. It is by this time that the horse has time to feed the desired fat. If the product wants to preserve for a longer time, the method of rigging or richness is used.

Ready delicacy can be used in the form cold snacks, add to Pilaf, Beshbarmak and other dishes, popular among Turkic nations. In the classic version, it is simply cut as sausage and is served with a bow marked in vinegar.

How to cook and boil a delicacy product?

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

  • We will need about 1 kg of horseback (meat taken precisely from the ribs), 500 g of a horse sala, about 50 cm of a horse fine, garlic head, a tablespoon of zira, a teaspoon of black ground pepper, a bunch of dill and salt to taste.
  • Meat thoroughly and we dry with towels, cut the bars (arbitrary or 2 cm wide and 7-8 - length).
  • Garlic clean, grind with the help of a press or very finely chop with a sharp knife. Mix the component with meat.
  • Salo cut arbitrary strokes, also send to meat. The resulting composition with spices, carefully wash and leave marinated. To do this, cover the mixture with a gauze cape and remove at least two days in the refrigerator.
  • After the specified time, we proceed to the manufacture of a semi-finished product. For this purpose, we turn the inner side to the outside and thoroughly rinse in salted water, changing the liquid several times. Be sure to remove a thin film from the surface of the products, we rub the surface of the salt, rinse and rinse several times.

Tip: Today in the manufacture of home sausages are actively used different variants Artificial shell. They perfectly withstand the effects of high temperatures and can also be applied in this case. True, the end result will still differ from the traditional product.

  • Turn the intestine back, tie one end, retreating 2-3 cm from the edge, by the caprony thread. After another end, we start the gut by a marinated mixture, well weaving and tie from the second side.
  • Billet lay out into a wide saucepan or pelvis, so that it is fully fitted in the container. Pour water with a good stock, bring the composition to a boil. Then lay in the water twigs of dill, and the sausage is picked up in several places (it booms better and does not burst). Cooking the product is needed at least 2-2.5 hours on low heat, regularly removing the foam.

Usually each mistress is used by its own set of spices and seasonings intended for the preparation of Kaz. And the classic approach generally requires cooking sausage not just from meat, but from a whole horse rib, then the product acquires the type of bent stick. Some prefer the product at all without fat, of meat and spices alone. A lot of options for its preparation appeared for the centuries-old history of a delicacy dish and everyone can choose the one that he likes more than others.