Exquisite delicacy: horse sausage

Konin is an ordinary dish of nomadic people. Of this meat, which has a specific taste, it is often prepared horse sausage, without which there is not a single national celebration. It is added to naryn and pilaf, or simply cut into small pieces and served as a snack. It is believed that this delicious high-calorie delicacy is capable of raising blood pressure, so it is used as a restorative. Also, horse sausage is used to prepare other varieties of sausages to give them elasticity, some viscosity and piquancy, although in some countries its consumption is prohibited.

Kazi in the Uzbek kitchen

It must be said that in the Uzbek cuisine sausage from horse meat is called "kazi". It is prepared by piling beef or horse meat into the beef of horses with ribs. So, the gut is rubbed with salt and well washed in water. Pieces of meat along with fat are also rubbed with salt, cumin and pepper, left for three hours in a dark place for pickling, then stuffed with prepared gut mass and put the semi-finished product in a cold place. Use it as cooked, and dried or smoked. But let's take a closer look at the process of making this delicacy.

Horse sausage kazy

Ingredients: one meter of horse guts, one kilo of horse meat, five hundred grams of horse fat, one spoonful of black pepper, two spoons of zira, one spoonful of salt.

Cooking process

Salo and meat are cut into strips of a length of fifteen centimeters and a width of three centimeters, piled in a bowl, sprinkled with pepper, zira and salt and rubbed with meat so that the spices soaked into it as best as possible. Next, all covered with gauze and put in a dark cool place for six hours (but it is better for one day) to horse sausage It turned out fragrant and tasty.

Preparation and filling of intestines

Guts are thoroughly washed, turned inside out and rubbed with salt. Then they are washed again alternately in cold, then in hot water several times. Then one end of the intestine is tightly knotted, and the other end is filled with a prepared filling, alternating strips of meat and bacon, and tying the other end - thus preparing the semi-finished product.

How is the horse sausage stored?

If the kazi needs to be stored for a short time, it is simply hung in a cold place, and if several months, it is buried in bran or flour under a ten-centimeter layer. When it becomes necessary to store sausages for several years, it is smoked by hanging in a chimney and left there. It should be noted that an excellent delicacy is considered to be a three-year-old casa.

How to use kazy?

Horse sausage, which can be bought mainly in the markets of Uzbekistan, Kyrgyzstan or Tajikistan (there are practically no shops in stores), is often served on the table as a cold snack. To do this, it is placed in a bowl with cold water and cooked for two hours on a small fire. After the water boils, the product is pierced in several places. Before serving, sausage is cooled and cut into circles, laid out on plates with greens, vegetables and chopped onions. The broth in which it was cooked is used mainly for making dough.