Name: Kazakh Qazi Horse Meat Sausage with Coriander and Black Pepper
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 servings (about 3 lb of sausage)
Cuisine: Kazakh
Ingredients: 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; 8 cups water; 2 bay leaves; 1 tsp whole black peppercorns; 1 large yellow onion, peeled and halved; 1 tbsp salt; 1 large red onion, thinly sliced; 2 tbsp chopped flat-leaf parsley; 1 tsp sumac; Lemon wedges

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.

Prep Time45 mins

Cook Time60 mins

Total Time105 mins

Servings6

Yield6 servings (about 3 lb of sausage)

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

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.
Drain the soaked casings and rinse under cool running water. Tie a tight knot at one end of each casing segment.
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.
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.
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.
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.
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.
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.
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.