Kazy (Horse Meat Sausage) with Rice
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The Tale of Kazy (Horse Meat Sausage) with Rice
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Kazy, a sausage made from horse meat and fat, reflects the deep historical importance of horses to Kazakh nomadic culture on the Central Asian steppe, where horse meat has long been a valued, calorie-dense food suited to a pastoral, migratory lifestyle. Traditionally prepared for celebrations and honored guests, it's often served alongside rice as part of a festive platter.
Ingredients
Scale:· 6 servings
- 1.5kg horse meat with fat, cut into strips (or beef as a substitute)
- Natural sausage casings, cleaned
- 2 cloves garlic, crushed
- 1 tsp black pepper
- 2 tsp salt
- 1 tsp cumin
- 2 bay leaves
- 2 cups rice for serving
Instructions
- 1Season the meat and fat strips with garlic, black pepper, salt, and cumin, mixing thoroughly.
- 2Let the seasoned meat marinate in the refrigerator for at least a few hours, ideally overnight.
- 3Stuff the seasoned meat and fat into the cleaned sausage casings, tying off both ends securely.
- 4Place the sausages in a large pot of water with bay leaves and bring to a gentle simmer.
- 5Cook slowly for about 2-2.5 hours until the meat is tender and fully cooked, skimming any foam from the surface.
- 6Remove the sausages and let rest briefly before slicing into rounds.
- 7Prepare simple steamed rice or serve alongside beshbarmak-style pasta.
- 8Serve the sliced kazy warm or at room temperature as part of a shared platter.
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