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Horse meat sausage: benefits and harms, recipe. Kazy or horse meat sausage

Nutritious and delicious delicacy appreciated, and today it is not only a dish for special occasions and large events, but also food for ordinary everyday life. Guests are greeted with kazy; no wedding, funeral or commemoration is complete without kazy. Correspondents of the Nur.kz portal learned how this delicacy is prepared.

At home, kazy are usually prepared in late autumn or winter, when cattle are slaughtered and sogim is harvested. Since ancient times, blanks have been made at this time of the year for several reasons: meat is easier to store in winter; there will be something 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 yet. In addition, it is in the fall that cattle gain the most weight.

Horse meat is considered useful product- having a small amount of carbohydrates, meat is rich in valuable protein, which is well absorbed - several times faster than beef. Horse meat is considered dietary and hypoallergenic meat. Horse meat is low in cholesterol, and in addition, there are vitamins such as A, C, B vitamins, and this meat is rich in iron. Horse fat does not freeze and even has a warming effect on the body, therefore, since ancient times, kazy people were taken on the road, going to distant lands in winter.

For weddings, commemorations, funerals and other major events, it is supposed to use the meat of a horse specially fed with oats, which is kept in a dark place on a leash for several months. The meat is selected especially carefully, because if at crowded events guests are served kazy made from lean meat, this can cause gossip and conversation. The preparation of kazy is an important matter, it is entrusted only to experienced, senior women in the family.

It is believed that the meat is thicker - an indicator of not only the deliciousness of the kazy, but also the abundance of the treat. When the meat is cut from a horse's rib, its thickness is measured in the amount of spruce - a finger or sulfur - a palm. The more fingers you can fit on the cut, the better. Fatty, good meat is found in a middle-aged horse, but not in a young stallion.

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

Shynar has been working at the Green Bazaar in Almaty for about 20 years, selling meat. Often people turn to her to buy kazy - there are already, he says, regular customers. “New” customers come looking at the meat and order too.

Shynar horse meat is brought by wholesalers from Zharkent. The woman admits that the Zharkent meat is very good, tasty, just like the Shymkent meat. In order to prepare kazy, you need to cut off the meat from the ribs of the horse, and if it is very fatty, add a layer of zhai - from the thigh. It's tastier this way, but "more prestigious" if there is more fat.

Shynar says that usually meat and fat are put in a ratio of 70% to 30%. Fat must be present, because without it, the woman explains, this is no longer kazy, but shuzhyk.

Then the meat needs to be salted, pepper and grated with garlic, ground in a meat grinder. Before our eyes, Shynar puts a handful of garlic into a meat grinder. It happens that customers ask to put less garlic or do without it and pepper altogether, then the meat is only salted.

After the meat has been rubbed with this mixture, they need to fill the horse intestines. The intestines are prepared in advance - they are thoroughly washed with salted water. Salt not only removes impurities better, but also removes mucus. For kazy, as a rule, they use a special duodenum from an adult horse, 10-12 meters long. Guts cost about five to six thousand tenge.

For the preparation of kazy, a length of 50-60 centimeters is sufficient, but the necessary segments are cut off only at the end of the work. For example, one and a half meters of kazy - three segments - is about three kilograms. This is exactly how much Shynar ordered her regular client. The meat seller says that the customer has guests from Kokshetau today, "and they know a lot there."

“Sometimes we do 50 kilograms, usually for restaurants. And clients take 3-5 kilograms. They take 20 kilograms for a wedding, ”Shynar says.

Prepared meat, cut into straight longitudinal stripes, is carefully stuffed into the intestine, trying not to tear it. The pieces of meat are carefully pushed inward, it seems as if the filling is sliding inside the shell. Cooking kazy, says Shynar, takes 10-20 minutes.

Periodically, the saleswoman evens out the meat inside the intestine and pushes it a little further - so that the filling lies evenly.

“We need to put it well in the gut. Some twist the meat and it turns out ugly. The meat must be folded evenly, ”she explains. In addition, the meat should be interspersed with fat in layers.

While Shynar is filling his intestines with meat, she talks about herself in a laconic manner.

“I come from Bakanas, Balkhash region. She came to Almaty in 1988. In general, I am a physician by profession, I worked as a nurse in Kalkaman, then in the 12th hospital. Worked for half a year in kindergarten to arrange a child in kindergarten. In 1995 I came to the market ... Of course, it is better here, there is no money in the hospital, but here there is always cash ... ”.

After Shynar finishes stuffing the intestine, she fixes the tip with a toothpick with a dexterous movement of her fingers, slightly breaking its tip so that the shell does not slip. Then he cuts off a piece, “sews up” it too. And there are three such pieces. Shynar cuts off the rest of the intestine - it will go to the next portion of kazy. And excess fat is cut from the shell of the finished product.

The small leftover meat, she says, will be used for the shuzhik. In general, it can be used for kazy, but customers want the meat to be fresh, and besides, customers have different tastes - someone loves salting, someone is sharper.

Kazy is almost ready - it is weighed and given to the client.

It will be cooked at home - kazy is prepared for at least two and a half hours - it will be beautifully cut and served to guests. It must be remembered that during cooking, the shell of the kazy - the intestine - must be pierced in several places. Otherwise, the intestine may burst.

A kilogram of kazy at the Green Bazaar costs 2,300 tenge. Previously, the sellers say, a kilogram cost 2500 tenge, but after the arrival of the akim, the traders were advised to lower the price. If wholesalers increase the cost of meat, they say, sellers will have losses. However, traders hope that local meat will not rise in price.

Dried horse sausage at home has been preparing for a long time. Even in the days of "Domostroi" one could find references to this outlandish and delicious food. In Kievan Rus, they tried to preserve meat by means of salting, but real high-quality sausage appeared during the time of Peter the Great, who was a connoisseur of this dish and invited cooks from Germany to the court, who were famous for their knowledge of many sausage recipes.

Dried horse sausage is also called mahan. Other products belong to the same category of products. Made from minced meat without or in a shell: it is necessary to add salt, spices, as well as fermentation or heat treatment of the product after. Mahan can be cooked or produced in the factory.

The composition of the raw materials, the type of meat, the presence of the shell, the pattern of the minced meat in the section and other qualities made it possible to create a classification sausages... If we talk about the varieties of sausages, then these are semi-smoked, boiled, boiled-smoked, uncooked smoked, smoked, liverwurst, sausages, pates, jellies, brawn and meat loaves. Based on the composition of raw materials, we distinguish between blood, dietary, meat and sausages from offal. Finally, the quality of raw materials makes it possible to classify the product as a certain grade: the highest, the first, the second and the third.

At home dry-cured horse sausage it will not be difficult to cook. You will need a kilogram of horse meat tenderloin, salt, coriander, black and red peppers, sugar, soda, apple cider vinegar and salted lard... The meat is cut into strips no more than two centimeters in length: it is advisable to choose pieces without veins. At this time, the pickling mixture is being prepared. The coriander is pre-fried and ground in a coffee grinder, the rest of the spices are added to taste.

Pieces of meat are sprinkled with apple cider vinegar on all sides and rubbed with spices from the pickling mixture. After rubbing, the meat is placed in a stainless container, and oppression is placed on top. In this form, horse meat is stored in the refrigerator for twelve hours. It should be borne in mind that when salting, the meat will secrete juice, which is not drained. After six hours, the meat should be turned over in the salting mixture, tamped again and covered with oppression.

After a twelve hour period, a weak solution of vinegar is prepared in a proportion of one liter two tablespoons apple cider vinegar... Pickled horse meat is dipped in the marinade for five minutes, rinsed there and squeezed well. Next, the meat is hung in a well-ventilated place. The product is ready in five days. The marinated product is scrolled in a meat grinder. Finely chopped bacon is mixed with minced meat: a mixture for sausages familiar to our eyes is formed.

After that, a mat is taken, spread on it cling film- and sausages are formed. Ready dry-cured horse sausage at home put on a wire rack and place in a ventilated place. The sausage is considered ready in about five days. The sausage dries out pretty quickly as the guts are not used in the recipe. Do not dry the sausage for a very long time, as it will be too hard and dry out completely. To slow down the shrinkage process, the sausage is stored in the refrigerator in a cling film or plastic bag. If you intend to store the sausage for more than one week, you can place it in the freezer to extend the shelf life.

Taste dry-cured horse sausage at home pungent, spicy and full-bodied. This is a great snack for beer, a delicacy for breakfast. Naturally, the sausage can be purchased in the store, but it is much more pleasant to use a product prepared at home.

Horse sausage (kazy) is a national Central Asian dish. In Kazakhstan, Kyrgyzstan, Mongolia, nomadic tribes still cook horse meat sausage by hand, while the whole family is involved. Men carry out the process of slaughtering horses of 2-3 years old specially raised for these purposes, as well as butchering meat, women processing intestines and preparing kazy.

But horse meat is eaten not only by the peoples of Asia. Russians in ancient times also made sausage exclusively from horse meat. Now horse meat is considered a delicacy and is not cheap. But this meat has several advantages:

  • horse meat contains a complete and balanced amino acid composition of protein, which gives it every right to be considered dietary meat, which is perfectly absorbed by the body (8 times faster than beef);
  • horse meat is able to lower blood cholesterol levels, has a low fat content, and the fats it contains occupy an intermediate place between animal and vegetable fats;
  • a considerable content of vitamins and minerals, and especially vitamins A, E, group B and iron;
  • horse meat is hypoallergenic.

The only drawback of horse meat is the low percentage of carbohydrates, which creates a favorable environment for the growth of bacteria and the meat is poorly stored. Therefore, the veterinary services are very careful to check the meat of horses for the presence of Salmonella. But correct storage and cooking horse meat will only help you get the benefits of meat for the human body.

Horse sausage is a worthy decoration festive table, an environmentally friendly and very tasty dish. The filling for the kaza is made from the ribs of the horse, which are cut into strips. The meat is then seasoned with a mixture of salt, black pepper and garlic and stuffed tightly into thoroughly washed large intestines. The shape of the sausage can be varied, but the length is no more than 60-70 cm. The kazy are left in a dry place for soaking with seasoning, and then boiled, fried, dried or smoked. To cook raw sausage need for at least two hours. Kazy is eaten both in natural form and as an additive to pilaf.

In addition to kazy, such types of horse sausage as mahan and shuzhuk are also popular.

Mahan- This is a dry-cured or "dry" sausage, very dense and quite specific. It is made from horse meat and fat with spices.

Shuzhuk thermally processed in the same way as kazy, but the filling is presented in the form minced meat from any part of the carcass.

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 cold appetizer, but 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 the 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 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 for 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 heat and cook, removing 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 stand 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 finished 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.

Homemade horse meat sausage or simply, horse sausage is a meat product made from the meat of a young horse.

It's delicious and fragrant dish is traditional among the Turkic peoples (nomadic Bashkirs, Kyrgyz, Tatars, Kazakhs, Karakalpaks and Nogais).

It is called kazy and is served exclusively for the festive table.

You can make horse meat sausage at home by stuffing natural shell(most often the horse intestine) with fatty meat (from the ribs of an animal) and spices.

Meat for kazy is used only from the most well-fed horses, the carcasses of which are characterized by a large amount of fat.

The peculiarity of the preparation of this type of sausage is that the guts are filled not with minced meat, but with a whole piece of horse meat.

This is how it differs from the sausage sausage, which is used for minced meat.

The specific taste of this sausage is liked by many chefs.

As for the benefits of kazy, it is worth knowing that of all types of meat, it is horse meat that contains the greatest amount of protein.

In addition, it contains phosphorus, potassium, copper, sodium and amino acids. And there is practically no cholesterol.

Nowadays, purchased horse sausage is an expensive delicacy. Not everyone can afford to buy horse meat sausage in the store.

But you can cook homemade sausage kazy yourself.

There is no single recipe for making horse sausages. It can be boiled, smoked, dried.

It is customary for Kazakhs and Bashkirs to use kazy exclusively in boiled form, and among Tatars - in smoked form.

It is often boiled with meat and served on one large dish.

And also another national dish is served with such a sausage - thinly rolled and sliced ​​dough, boiled in meat broth... It is called beshbarmak.

For some Turkic peoples, homemade kazy sausage goes into delicious and hearty second courses - naryn and pilaf.

Horse meat sausage is made very quickly at home.

Simple horse sausage recipe

Ingredients:

  • fresh horse meat - 1 kg
  • horse lard - 500 g
  • horse intestines or any other natural casing - 50-60 cm
  • ground black pepper - 3 g
  • cumin - 25 g
  • fine sea salt - to taste

How to make homemade horse meat sausage:

1. Rinse the meat well and cut it together with bacon into strips 10 cm long and 4 cm wide.

2. Put in a deep bowl and add spices pepper, cumin, salt. Rub the meat with them.

3. Cover the filled container with thick gauze and leave in a cool place for 2 hours.

4. Bye meat product pickled, rinse the horse intestines in cool water, and then heavily soak the coarse sea ​​salt and rinse another 4-6 times, but this time in hot water.

5. Kazakh sausage at home is formed in the same way as other sausages.

To do this, pierce one end of the horse intestine with a toothpick so that air can escape, and then tie it with a strong thread.

On the other hand, fill the natural casing with the prepared filling, alternating between meat and lard.

After filling the horse intestine with all the filling, tie its other end with threads.

To prevent swelling and subsequent damage to the casing, pierce the casing with a needle in several places to allow air bubbles to escape.

Most representatives of the Turkic peoples eat kazy in a raw-cured form. But the process of making jerky horse sausage takes a long time. So let's just boil it.

6. Place the sausages in a large cast iron pot (cauldron) and fill with cold water. Put on low heat and cook after boiling the broth for about 2 hours, without adding heat, otherwise the sausage will burst.

After boiling water, a gray foam should form on the surface, which must be removed with a slotted spoon.

Now you know how to cook horse meat sausage at home, and now you need to serve it correctly.

After the kazy horse sausage is completely cooked, it must be carefully removed from the broth and cooled.

The finished homemade horse sausage is removed from the intestines and cut into circles no thicker than 1 centimeter.

Serve this appetizer with pickled onions.

Enjoy your meal!