Kazy
Main Dishes • Turkmenistan
Description
Kazy
Ingredients
- Bear meat 0 lbs
- Horse heart 20 oz
- Pork intestines 5 pieces
- Ground Cumin 0 oz
- Ground Black Pepper 2 teaspoons
- Salt 0 oz
Step-by-Step Guide
Step 1
Cut the horse meat into strips 2–3 cm wide and 8–10 cm long, sprinkle with salt and spices, rubbing them into the meat, and cover with a cloth, leaving it in a cool place for 1–2 days.
Step 2
Prepare the intestines (you need about 0.5 meters of intestines). Turn them inside out, rinse in cold water, rub with salt, let sit for 5-10 minutes, then scrape off the film without touching the fat, rinse 4 times in cold and hot water, scrape off the slime again, turn the intestines right side out, and cut into 50 cm pieces. Tie one end of each piece with strong thread, then fill the other end with the prepared meat and fat in a 2:1 ratio, and tie it off.
Step 3
The sausages prepared this way can be dried, boiled, or smoked. To dry kazy, first do it in warm summer weather by hanging them in the sun and wind for a week, then in winter for the same period by placing them in the snow, and then store them in a cool place for 2-3 months. This method is suitable for those living in a country house with a well-equipped cellar.
Step 4
Sausages can be boiled at home in a cauldron. For this, fill the sausages with water, when it boils — remove the foam and pierce the sausages in several places. Then boil for 2 hours.
Step 5
Smoke the kazy with thick smoke at a temperature of 50–140°F for 18 hours, then cool at a temperature of 55°F for 2–3 hours.
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