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Loading...This traditional Kazakh horse sausage, known locally as kazy, combines richly marbled horse rib meat with warm spices, then is air-dried and gently poached to develop its signature deep, savory character. Served sliced in thin rounds, it is a centerpiece of the dastarkhan, or Kazakh feast table, and pairs beautifully with flatbread and raw onion.
Prep Time60 mins
Cook Time75 mins
Total Time135 mins
Servings4
Yield4 servings (about 1 lb cooked sausage)
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 28 gFat
- 10 gSaturated Fat
- 2 gCarbs
- 0 gFiber
- 0 gSugar
- 36 gProtein
- 1820 mgSodium
- 520 mgPotassium
- 30 mgCalcium
- 5 mgIron
- 3 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the sausage
- 2 lbs horse rib meat with fat cap (about 30% fat), cut into 1×4-inch strips
- 3 tbsp kosher salt
- 1 tbsp ground cumin
- 2 tsp freshly ground black pepper
- 1 tsp ground coriander
- 4 garlic cloves, finely minced
- 1/4 cup cold water
- Natural horse or beef sausage casings, soaked and rinsed
For simmering and serving
- 2 bay leaves
- 1 whole onion, peeled and halved
- 1 tsp black peppercorns
- Sliced raw onion and fresh parsley, for serving
Directions
- In a large bowl, combine the horse meat strips with salt, cumin, black pepper, coriander, garlic, and cold water. Mix thoroughly by hand for about 5 minutes until the spices evenly coat every strip and the meat feels tacky. Cover and refrigerate for 12 to 24 hours to cure.
- Rinse the casings under cold running water, then soak them in lukewarm water for 30 minutes. Slide the open end of a casing onto the tip of a sausage stuffer or a wide-mouth funnel.
- Thread the entire casing onto the nozzle, leaving about 2 inches free at the end. Tie a tight knot at the hanging end, then pack the cured meat strips into the stuffer, keeping fat and lean pieces well distributed throughout.
- Slowly crank or push the meat through, guiding the casing off the nozzle with your other hand. Stuff firmly but do not overfill, or the casings will burst during cooking. Leave about 1 inch of empty casing at the end and tie off with kitchen twine.
- Form the sausage into a single long coil or divide into 4 to 6 linked sausages, tying each segment with twine. Using a sterilized needle, prick any visible air pockets to prevent bursting.
- Hang the sausages in a cool, dry, well-ventilated place (ideally a refrigerator at 38°F with a small fan, or a cold cellar) for 24 to 48 hours to develop the characteristic dense texture and concentrated flavor.
- Place the dried sausages in a large pot and cover with cold water. Add bay leaves, halved onion, and peppercorns. Bring slowly to a bare simmer over medium-low heat; do not boil vigorously, as this will split the casings and force out the fat.
- Gently simmer for 60 to 75 minutes, until the sausages feel firm when pressed and an instant-read thermometer inserted in the center reads 160°F. Lift them out and let them cool completely on a wire rack.
- Chill the cooled sausages thoroughly in the refrigerator for at least 4 hours, or preferably overnight. Slice into 1/4-inch rounds with a sharp knife and arrange on a plate with sliced raw onion and parsley. Serve cold with Kazakh flatbread or as part of a festive spread.
Cook’s Notes
- If horse meat is unavailable, substitute beef chuck or short rib with a 30% fat ratio for a similar rich texture, though the flavor will differ noticeably.
- Use collagen casings if natural ones are hard to find; they do not require soaking and are more forgiving for first-time sausage makers.
- Do not skip the curing and drying stage; it is essential for developing the dense, sliceable texture that defines authentic kazy.
- Always simmer, never boil, the finished sausages, as a rolling boil will cause the fat to render out and leave the meat dry and crumbly.
- Kazy keeps refrigerated for up to 2 weeks wrapped in parchment paper, and freezes well for up to 3 months in vacuum-sealed bags.
