Home sausage from horseback. The sausage was a raw pylon of Kaza - "Kasyk from Conina - Delicates Bashkir and Tatar cuisine - what to pay attention to when choosing sausage from horse mill"

12.10.2019

Syro drier sausage At home is prepared very simple, and it turns out very tender and tasty. The dish is prepared from beef, pork, chicken, as well as horseback. The secret of the preparation of this culinary delight lies in the addition of spices and clearly sustained proportions.

Traditional pork raw sausage at home

At home, traditional pork raw sausage can be prepared in the presence of such ingredients as:

Sishek pork - 3 kg;
Garlic - 5 heads;
Mayran - 1 tsp;
Alcohol Medical - 3 Art. l.;
Salt - 3 tbsp. l.;
Pork small intestine - 1 pc.;
Swine fat - 750 g;
Sharp red and black pepper ground - to taste.

Step-by-step cooking:

Initially, pork sishek and fat on the pieces of approximately 1 * 1 cm can be twisted with sishek and fat through the meat grinder. So sausage will get more juicy.
Garlic is cleaned from husks, washed and skipped through a meat grinder. Mixed with sliced \u200b\u200bmeat (or minced meat).
Salt is added to the resulting meat and garlic mixture. 1 kg of meat lay 1 tbsp. l. Salt. It is necessary to withstand the proportions, because an excessive or insufficient amount of salt contributes damage to the dish during the rings.
Then the black and red ground pepper is added to taste and is well stirred for uniform distribution of spices.
Majorane and medical alcohol is added.
Cleanted and washed with a small intestine under running water. The intestine must be checked for holes or damage. It is impossible to use the intestine with small holes. After washing, the intestine is cut into pieces of 50-55 cm.
A special nozzle dresses on the meat grinder, which will need to wear a washed thin intestine. The end of the intestine is tied with a thread.
Carefully start the intestine, slowly scrolling the handle of the meat grinder. So that it does not burst, you need to hold your hand, distributing the meat mass evenly.
Stipped sausages are pushed out with a wooden skeletal to prevent the gut and provide air.
Each sausage is wrapped in a pre-moistened bandage in the salt solution and is suspended for drying. On 200 g of water, it will take 3 hours l. Salt salt. For drying, choose a bright room with moderate humidity. The optimal room temperature should vary from +10 to +15 degrees. It is very important that the room has access to fresh air, but not draft.
After three days, the sausages are removed and slightly rolled through the rolling pin. Bandages are removed and the products are again hanging for drying about 14-16 days.
After cooking, the sausage is stored in the refrigerator.
In the traditional Belarusian cuisine, the pork for a raw sausage is cut exclusively manually by cutting meat initially along the same strips, and then across to obtain uniform pieces.

The main feature of the dish is the addition of alcohol, which does not give sausages to be spoiled in the rising process.

Instead of medical alcohol, you can use brandy. So the dish will acquire a beautiful tint and incredible fragrance.

Kasyl from Conina Or just Kaza is the traditional Turkic homemade 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, blanks for boiled Kaza Now you can freeze and store 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:

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 pretty 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.
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.
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.
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.
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.
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.
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).
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:

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.
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.
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.
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 can have a length of 20 to 30 cm.
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.

Many national Kitchens Eastern countries pay particularly honorable attention by Conin. In memory of the older times, our contemporaries prepare dishes, the recipes of which they got from the ancestors of nomads. And in the modern world of fast food and synthetic seasonings, antique treats from natural raw materials are gaining increasing popularity.

One of these delicacies can be called the National Uzbek Dish of Kaza - a sausage prepared from horses meat. Those who tried Kaza at least once in life will forever remember her peculiar taste and spicy fragrance. And someone, perhaps, will set the goal to learn how to prepare the horse sausage on their own, because it is not so easy to meet this delicacy on the shelves of the supermarket. And at least the process of cooking can be easily called, it is impossible to try. The main thing is to strictly follow the recipe tested by a non-one century.

History and traditions

In Uzbekistan, horse sausage of Kaza is considered a festive dish. And this is quite explained, because this is a decent thing on the most solemn feast. Kaza can be served in the form of a snack, and used as an ingredient for the preparation of other dishes, for example, pilas or noodles naps. For residents of Uzbekistan, this sausage is not just a meal, but rather a national symbol, so real admirers prepare it even in the most difficult times.

What do the doctor's say?

Nutritionists believe that the horse sausage, the caloric content of which is pretty high, can benefit only with moderate use. This nutritious product should not be abused, so as not to overload the gastrointestinal tract. In general, this degree brings health considerable benefits: normalizes blood pressure, increases hemoglobin, improves the blood supply to all vital systems of the body.

Kaza on the shelves

You can not say that this delicacy can be used everywhere. All over the world, the horse sausage, whose name is so unusual european's ear, is sold except in specialized stores, and even then only in major cities. But in Uzbekistan and Tajikistan, this delicacy can be purchased in the markets. There is a wide selection of a wide variety of domestic production varieties. Some meat processing plants produce a kaza on an industrial scale, and their products fall on the shelves of local supermarkets.

Safety technique

Like any dish made from meat, horse sausage requires a thorough selection of ingredients. It is unacceptable to use low-quality raw materials, because meat is so easy to poison. For the preparation of Kaz, the most high-quality meat of young horses is used.

Cooking horse sausage at home

Real connoisseurs Kaza know that in the case of its cooking, it is not worth abuse. Too fragrant spices can drown out the unusual taste of horse meat. As a rule, only salt, black pepper and zira are used. Use any food additives, dyes and taste amplifiers are simply unacceptable. For the shell use horse intestines. On 1 meter of the intestine, the following amounts will be required:

meat - 0.9 g;
konsky Salo or Spies - 0.5 kg;
ground pepper - 1 tsp;
zira - 2 h.;
salt - 3 h. l.

Salo and meat cut thin stripes, fold into the bowl, we fall asleep the salt and seasoning. Carefully knead your hands so that the spices are evenly distributed over all pieces. Next, it is necessary to give meals time to spray. To do this, we leave it in the bowl, the groove of gauze, for a day.

Carefully preparing the intestines. To do this, they must be scolded with a knife with an outdoor and inside, rinse in a strong salt brine. Start the prepared intestines, evenly distributing the pieces of meat with the lard along the entire length. To do this, it is convenient to use the funnel of the corresponding diameter or a special nozzle from the meat grinder. Next, the sausages need to be soldered. To do this, let them in draft. Ideally, chimneys, hoods suitable for topping. Kaza can be stored for quite a long time, immersing them into the container with bran or flour. Some hostess also smoke sausages in fragrant smoke over the fire from the branches of fruit trees. This method of processing not only gives Kaza fragrance, but also significantly increases the shelf life. And be stored, by the way, this delicacy may not even one month and not even one year. Especially popular among gourmets use horse sausages of a three-year excerpt.

Feed to the table

Delicious in itself, horse sausage is often fed to festive table as cold snacks. Before serving, sausage is cut into a sharp knife to pieces.

Often Kaza is used to prepare hot dishes. To do this, it must be pre-serving for 2-3 hours, punctures with a needle in some places. The broth in which Kaza was cooked is often used to prepare the test.

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 of cold snacks, add to pilaf, Beshbarmak and other dishes, popular among Turkic nations. IN 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.

Conina sausage - a traditional dish Turkic peoples. She is preparing, stinging natural shell (Usually the horse intestine) fatty meat with ribs with spices. The subtlety of the recipe of this dish is the fact that it is not ground meat, but a whole piece of horseback. Such products are used in different types: chearages, boiled or dried, its healing quality products do not lose. Wherein ethnoscience It claims that Konified is healing and rich in useful properties. Benefit and harm konsky sausage - The theme of this article.

Varieties and names of horse sausage

Connection is used to prepare various sausages. This type of meat gives the product a special spicy taste, elasticity and many useful properties. In ordinary stores, find such sausage is unlikely to succeed, it can be purchased in the markets in Central Asia. In addition, it is presented in specialized stores. Such products with numerous useful properties have many items among different peoples:

Kaza is distributed in Uzbekistan and Tajikistan. It is considered to be a festive dish. As a rule, Tatars and Turks prepare her on the occasion of special holidays or wedding.
Mahan - useful raw sausagecooked from horseback and fat-raw fat.
Kyzylik - an ancient dish that benefits from the time of the Bulgar. Its preparation corresponds to the strictest canons of Islam.
Sudzhuk is manufactured in Azerbaijan, Turkey, appreciate its useful properties and Tatars with Arabs. He has another name - Tutyrma. The preparation recipe is distinguished by many features, it happens that they are added to it and lamb with beef.

Kaza can be both in smoked, dried and in the boiled form, it all depends on recipes and traditions, it will be equally useful and will not harm.

There is a special rule: the sausage with beneficial properties will certainly include only organic products (horse, fat, fat and intestine), this is what explains the benefit.

Important! To prepare a horse sausage with the greatest benefit and best flavorYou should take the meat of faded horses who have reached the age of 3: it has special properties.

Chemical composition and caloric content of conine sausage

Calorie 100 grams of horse sausage is 377 kcal.

The chemical composition of Kaza is very rich and useful:

potassium;
sodium;
phosphorus;
copper;
iron;
magnesium;
thiamine;
riboflavin;
nicotinamide;
sulfur;
vitamins B, A, E, RR.

Than helpful horse sausage

Kaza - sausage from horseback, its use is the ability to regulate the metabolic processes in the body. This fact means that when regular meat use will be overweight, this is a very useful property. In addition, the increased content of organic acids and the balance of vitamins and minerals can benefit the activities of the tract and normalize its function. Thus, the horse sausage will benefit and for women who wish to lose weight.

Nomadic peoples that first included this product in their diet, note the ability to cause a state of cheerfulness, increase strength and warming, not harm.

Comment! Nomads noted that when eating a horse skins, men's potency rises.

Studies show such beneficial properties of horse meat:

benefits a cardiovascular system;
reduces harm from the effects of cholesterol;
provides preventive impact against anemia and normalizes blood hemoglobin levels.

It is important that the benefits of horse mill consists also in the fact that it has a property to lower the harm, which is applied to a person from exposure to radiation and chemotherapy. A person who is weakened from toxic harm should certainly be included in the diet of this beneficial product.
This will benefit and give the strength to the body for recovery, as well as reduce the harm brought by a poor.

Konsky meat is extremely rarely able to provoke allergies, so harm from this product will not be definitely. Because of this property, the product is allowed to include children over 1 years old. Thanks to the beneficial properties of the kids, the kids grow healthy and strong.

Kaza carries the same beneficial properties as the Konified itself. The horse sausage and its benefits for men are due to a large amount of protein that does not harm as various additives. But it is important when you acquire this product to carefully study its composition, otherwise it is possible instead useful properties Get harm. Unfair manufacturers often add dangerous ingredients into products.

With high-quality components, there is only one reason for concern when it is used - high calorie. It is not necessary to abuse sausage, otherwise it is possible to harm the body instead of use.

How to make a horse sausage at home

In order to prepare a useful homemade sausage, you will need to prepare such ingredients:

kilogram horse
polkilogram of Sala Horse;
1.5 meters of horse or beef intestine;
spices to taste;
25 grams of salt.

For the manufacture of sausages, it is better to prefer meat from the ribs, with it the product will be more delicious.

Cooking:

All types of horse sausages have a very unusual appearance and attract, as a rule, as snacks. In a supreme or fried form, they are added to the main dishes. You can cook very interesting soup with slices of horse sausage, as well as pilaf or goulash with it.

Skewers from horse sausage will make rest on nature spicy. It is important not to abuse them, because roasted fatty meat is very heavy with the product inappropriate.

Prepare from horse sausage and tartar. For this, the conine is grinding into the mince, add sauce and spices to meat and served to the table with raw eggs.

How to store horse sausage

In order not to harm the body, it is extremely important to store Kaza correctly. You can store this product, hanging in a cool place, but only a short time.

To save for several months it is drunk in bran or flour to a depth of 10 centimeters. If you need to save the sausage for several years, it is smoky in chimney and leave there. This is how all useful properties for a long period will be saved.

Conclusion

Having considered, what benefits and harm to horse sausages exist, it can be concluded that the product is useful. At the same time, it is important not to abuse them and acquire only in proven suppliers to obtain all useful properties. The richest composition of horse meat is able to bring a mass of benefit by the body, while not harming.