Appetizers & nibbles
Chuchuk kazy
A dried Kyrgyz sausage, spicier and more fiery than classic kazy, made from horse meat and spices. It is sliced thinly as a snack or for the road.
Ingredients
Ingredients
Spices & seasoning
On the side
Instructions
- Finely chop the meat and fat.
- Crush the garlic and mix it into the meat with the salt, pepper, chilli, cumin and coriander.
- Knead the mixture well for 3 minutes until it becomes sticky and uniform.
- Stuff a clean casing and tie it off at regular intervals to form sausages.
- Dry the sausages for 4 to 6 days in a cool, well-ventilated place, until they feel firm to the touch.
- Slice thinly and serve with flatbread.
Variations and tips
Milder. Reduce the chilli to a pinch for a less fiery flavour.
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Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Kyrgyzstan
Original Ecomely recipe.