Dried horse meat sausage. How to properly cook and cook kazy at home

27.09.2019

Horse meat is not often eaten in the modern metropolis, and a lot of controversy has arisen around this topic. Among the adherents healthy eating and Muslims, horse meat is a really attractive raw material for sausages. Meanwhile, horse sausage is in demand; it is not possible to buy it in every store. Due to the fact that not every manufacturer puts 100% meat in the sausage, some cook it at home.

Composition, calorie content and nutritional value of horse sausage

Horse meat, like any other meat, contains 25-28% protein. Due to the low fat content of 5-6%, this product is rightfully considered a dietary one. Horse meat is assimilated by the body much faster than lamb or beef. Horse meat has a unique feature, unlike pork, it does not increase, but significantly lowers the level of cholesterol in the blood.

Its beneficial properties are in the following aspects:

meat has a lower fat content;
contains vitamins of groups A, E and B;
contains a lot of iron, phosphorus and magnesium;
the product is absolutely hypoallergenic;
calorie content: on average, there are 175 kcal per 100 g of horse meat.

The main disadvantage of horse meat is that the meat is poorly stored. It is permissible to keep it moist in the refrigerator, no more than 72 hours. For this reason, horse meat is not sold on the market, the meat is charmingly checked for the presence of salmonella. Otherwise, there are more benefits that can benefit the human body.

Due to the high calorie content, you should limit yourself from excessive consumption of horse sausages.

Types and names of horse meat sausages among different peoples

Horse meat is used to make sausages. Thanks to this meat, the product acquires a spicy taste and elastic structure. It is difficult to find sausage in stores, in Central Asia it is sold on the market. Buy sausages available in specialized stores. Many will be interested to know the name of horse sausage among different peoples.

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, blanks 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 quite in 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. She is washed under cold water, then it turns out and is carefully scraped out of mucus with a knife. Then the colon should be thoroughly rinsed again 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.

Kazy - a traditional dish Kazakh people are very well known not only in Kazakhstan, but also abroad.

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.

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: it is easier to store meat 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 large 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 conversations. Cooking kazy is an important matter, it is entrusted only to experienced women, the elders 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 the rib of a horse, 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. Nevertheless, kazy can be found in the bazaar, in almost every restaurant offering national cuisine, in shops, 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 the kazy, you need to cut 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 without fail, 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 stuff 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 seems to slide 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 intestine. Some twist the meat and it turns out ugly. The meat should 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 few words.

“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.

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.

Kazakh National cuisine attracts with spicy taste of dishes, original seasonings and originality of presentation. Today we will talk about the recipe for making kazy - a famous delicacy that is served on the festive Kazakh table. How to prepare this delicious traditional dish and what to serve sausage with?

How to cook kazy

Traditionally kazy - This is a horse meat dish with spices and lard in the gut. Horse meat is distinguished by its unusual taste and nutritional qualities. Meat is useful when fried and boiled. To prepare the dish you will need:

Horse lard - 0.5KG
Horse meat - 1 kg
Garlic - 10 medium cloves
Horse or beef intestine - 0.5 m
Cumin or caraway seeds (optional)
Salt, ground pepper - taste

Use horse meat from the ribs. Cut the flesh and lard into thin 3 cm strips, up to 20 cm long. Choose meat with a whole strip of lard. If not, take the ingredients separately. Wash and place in an enamel bowl. Use a bowl or saucepan. Sprinkle generously with pepper and salt and season with crushed garlic. Cover with a cotton towel, cling film or gauze. Marinate the meat in the refrigerator for 24 hours.

Prepare your intestines. Take half a meter of bowel with a margin for a knot and soak in steep saline solution for several hours. Clean out the intestines with the back of a knife or a scraper. Unscrew and clean again. Rinse in cold water, then pour over boiling water. Rinse again. Continue cleaning until the colon is translucent and odorless. Work carefully to avoid damaging the fabric. Place on a clean towel: water should drain. Make sure insects do not settle on the intestines.

Tie a double knot at one end of the intestine. Through the second, fill with marinated meat, alternating with lard. Make sure there is more meat and the intestine is filled evenly. Fill it tightly and tie the other end. Store the semi-finished product frozen.

How to cook kazy correctly

Kazakh the National dish love for its unusual taste. How to cook kazy? To do this, take a large enamel saucepan so that the sausage takes up a small part of it. Prepare the weight and cover with a smaller diameter. Immerse the kazy in boiling water and bring to a boil. Reduce heat and simmer for two hours until tender. Here are some tips for a nutritious and delicious meal:

To prevent the kazy from darkening after cooking, cool it directly in the broth. The sausage will turn out fragrant and light.
Cook the kazy under oppression. During cooking, the dish should not come into contact with air.
How to cook kazy so that the shell does not burst? To do this, make punctures with a toothpick every 10 cm. The intestine will maintain its integrity and appetizing appearance.
Chop chilled sausage, garnish with herbs before serving.

Lavish Kazakh weddings, birthdays and other celebrations cannot do without kazy. The dish will become a real decoration of your table and will give you an extraordinary taste pleasure. Prepare kazy po traditional recipe - and guests will ask for more!

In Soviet times, everyone had the pleasure of trying horse sausage... Few know now that it can be a real delicacy. But among the Turkic peoples, not a single holiday is complete without horse meat kazylyk. This meat appetizer it can be boiled, uncooked smoked, dried. Most often this delicacy is brewed. It is quite difficult to cook kazylyk, or simply kazy, at home. At the same time, you need to know which meat to choose, how to prepare the intestines for stuffing, the cooking technology, how much kazy should be cooked.

Preparation of raw materials

The main ingredients for making kazy are meat and intestines. The most delicious snack it turns out if you can get the meat of a young horse. Anyone who cooks this dish regularly knows that meat from fat horses is used for kazy. They have a fair amount of fat. For sausage, meat is usually taken from the ribs.

Horse or beef intestines are used as a shell. To get real Kazakh sausage, it is better to take natural horse casings. Turn them inside out, rinse in cold water, scrub well with coarse salt, then rinse thoroughly several more times in hot water.

Advice! For the convenience of filling the kazy, the prepared casings are cut into pieces 45-50 centimeters long.

Kazy cooking technology

Kazy is not cooked every day. They immediately make enough of it to cook once. Then the sausage is stored in the refrigerator and the required amount is cut off as needed.

It is noteworthy that minced meat is not made from meat for cooking kazy. Natural shell stuffed with prepared pieces of meat, pre-pickled. For this, the horse meat is cut into small cubes. Crushed garlic is added to it and kneaded well. If the meat is lean, then the fat should also be cut into pieces and added to the meat. All this mass is mixed well again, and then salted, pepper, and seasoned with caraway to taste. The meat prepared in this way is transferred to a large cup, covered with gauze and put into the refrigerator.

On a note! It is believed that the meat will be completely ready for cooking kazy in a couple of hours. But experienced housewives advise to pickle it for at least two days, after which you can stuff the shell and cook the sausage.

Prepared half-meter pieces of the shell are turned back. At each fragment of the intestine, one end should be tied with a thick thread. Now you can stuff the shells tightly with meat and tie at the other end. Everything! Kazy are ready to be cooked.

Kazylyk is placed in a large saucepan. No matter how many sausages there are, there should be enough water so that it does not have time to boil away while the delicacy is being cooked. For aroma, kazy can be shifted with dill sprigs. Then the broth, on which you can then cook the soup or prepare the sauce, will turn out to be more delicious.

Important! To prevent the sausages from cracking and falling apart while boiling, they need to be pierced in several places with a needle or knitting needle.

After boiling, the fire is reduced and the kazy are boiled until cooked for about two hours. From time to time, the foam needs to be removed so that the broth is transparent. When the kazy are ready, they need to be cooled without removing them from the broth. Thinly sliced sausages can be served as a snack or added to other dishes. Onions pickled in vinegar go well with such an appetizer.

Methods for preserving the finished product

A small amount of sausage can be safely stored in the refrigerator if it is expected to be eaten within two weeks. If the kazy is done with a margin, then you should take care of another storage method:

- You can hang sausages in a cool place, such as a basement. There should be no insects in there.

Kazy is perfectly stored for several months under a layer of flour or bran.

Three-year-old sausage is considered especially tasty. To preserve the kazy for such a long time, the sausages are hung right in the chimneys. There they are smoked and in this form there and remain for storage.

Kazylyk has a specific taste and smell, which are appreciated by real horse meat experts. This high-calorie product is used as a general tonic. It should be noted that kazy increases blood pressure. In addition, such an appetizer is a great decoration. festive table... Don't be afraid to surprise your loved ones. Moreover, you now know how to cook kazy properly.