Kazakh Qazi Horse Meat Sausage with Coriander and Black Pepper

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Qazi is Kazakhstan's prized horse meat sausage, traditionally air-dried and served as a celebratory cold cut. This version is gently simmered with aromatics and finished on the grill, seasoned with toasted coriander, coarse black pepper, and a bright touch of sumac for a distinctly Central Asian flavor.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 10 gCarbs
• 2 gFiber
• 1 gSugar
• 38 gProtein
• 620 mgSodium
• 580 mgPotassium
• 40 mgCalcium
• 5 mgIron
• 3 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the sausage mixture

• 2 lb horse meat, trimmed and cut into 1/2-inch cubes
• 8 oz horse back fat (or beef suet), cut into 1/4-inch cubes
• 2/3 cup cooked and cooled buckwheat groats
• 1 tbsp ground toasted coriander seed
• 2 tsp coarsely ground black pepper
• 1 1/2 tsp fine sea salt
• 1 tsp sumac
• 1/2 tsp ground fenugreek
• 4 ft cleaned natural horse intestine casings, soaked in lukewarm water

For simmering

• 8 cups water
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 large yellow onion, peeled and halved
• 1 tbsp salt

For serving

• 1 large red onion, thinly sliced
• 2 tbsp chopped flat-leaf parsley
• 1 tsp sumac
• Lemon wedges

Directions

1. In a large mixing bowl, combine the cubed horse meat, horse fat, cooked buckwheat, ground coriander, coarse black pepper, salt, sumac, and fenugreek. Mix by hand for 4-5 minutes until the mixture becomes tacky and the spices are evenly distributed.
2. Drain the soaked casings and rinse under cool running water. Tie a tight knot at one end of each casing segment.
3. Attach the open end of a casing to a sausage-stuffer nozzle (or a wide-mouth funnel slipped over the neck of a bottle) and pack the meat mixture in firmly, avoiding air pockets. Tie off the open end, leaving about 1 inch of slack to allow for expansion during cooking.
4. Prick any visible air bubbles with a sterilized needle. Pat the sausages dry and rest uncovered on a rack in the refrigerator for 1-2 hours to firm up the surface.
5. In a large stockpot, combine the water, bay leaves, peppercorns, halved onion, and salt. Bring to a boil, then reduce to a steady 170-180°F simmer.
6. Lower the sausages into the pot in a single layer. Maintain a gentle simmer and cook for 45-50 minutes, maintaining water temperature below 185°F so the casings do not split. The sausages are done when the internal temperature reads 160°F.
7. Transfer the cooked sausages to a tray and let them cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight to firm up.
8. For serving cold, slice the chilled sausage into 1/2-inch medallions and arrange on a platter. For a warm preparation, sear the chilled sausages on a medium-hot grill or cast-iron skillet for 3-4 minutes per side until lightly charred and sizzling.
9. Mound the sliced red onion alongside, sprinkle with parsley and sumac, and serve with lemon wedges and rounds of Kazakh-style flatbread.

Cook’s Notes

• Always simmer qazi gently; a rolling boil will rupture the casings and force out the fat that gives the sausage its signature richness.
• Toasting whole coriander seeds in a dry skillet for 1-2 minutes before grinding releases aromatic oils and deepens the flavor.
• If natural horse casings are unavailable, use 32-36 mm hog casings, soaked and rinsed, as an accessible substitute.
• Traditional Kazakh qazi is hung to air-dry for 5-7 days before cooking; for food-safe home preparation, the overnight chill in step 7 provides similar texture.
• Horse meat has a sweet, gamy richness; lean beef chuck plus a little extra fat can be substituted, though the flavor profile will shift toward beefier notes.

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