Holidays & entertaining
Qazy (қазы)
Traditional Kazakh sausage made from horsemeat and fat, cooked then dried or smoked. It is cut into thin slices and served as a festive dish on special occasions.
Ingredients
Ingredients
Spices & seasoning
On the side
Instructions
- Rinse the casings in lukewarm water and soak them for 1 hour in salted water.
- Finely chop the meat and the fat, then mix with the grated onions, salt, pepper and garlic.
- Fill the casings with the mixture, making sure there are no air pockets, and tie them into 20 cm sausages.
- Prick each sausage with a needle to release air and moisture.
- Poach the sausages in simmering water for 1 h 30 over very low heat.
- Let them cool, then dry them for 2 days in a cool, airy place before slicing thinly.
Variations and tips
Simplified version. Cook the mixture directly in a pot without casing, as a cold sliced pâté.
More ideas
Ashu-tuz (аш тұз)15 min · 4 serv.Basbaq (басбақ)2 h 20 · 4 serv. · budget-friendlyBeshbarmak (beşbarmaq)2 h 30 · 4 serv.Ak-kuyryk shorpa (ақ күйрық сорпа)2 h 20 · 4 serv. · budget-friendlyAuyz-tatty (ауыз тәтті)35 min · 4 serv. · budget-friendlyBalyk-kazy (Kazakh fish sausage)1 h 15 · 4 serv.Bektemir shorpa (Kazakh pumpkin and lamb soup)1 h 50 · 4 serv. · budget-friendlyChouchouk (horse sausage)30 min · 4 serv.
Kazakhstan
Kazakhstan
Kazakhstan
Kazakhstan
Kazakhstan
Kazakhstan
Kazakhstan
Kazakhstan
Original Ecomely recipe.