Ingredients for "Kazy":
Meat (horse meat, fat to taste, up to one third. ) - 1 kg
Intestines (about 70 cm for 1 kazy)
Salt - 2 tsp.
Garlic (salt and garlic by volume should be 1 to 1) - 6 teeth.
Black pepper (you can use less) - 1 tsp.
Cooking time: 180 minutes

Nutritional and energy value:
kcal
2200.2 kcal proteins
9.1 g fats
0.7 g carbohydrates
41.9 g
100 g dish
kcal
189.7 kcal proteins
0.8 g fats
0.1 g carbohydrates
3.6 g

Recipe:

Meat, in the original is a long piece of rib, wash, garlic clean, horse intestines I took washed, but, just in case, once again washed (from the inside) several times with cold water, 1 time hot and once strong salt solution.

I separate the meat from the rib, because we sell meat for kazy with the rib, it is in general, kondovo-classic nomadic recipe, but I'm not used to it, so I cut out the rib from the meat.

Salt and garlic in the proportion of 1 to 1, as well as a teaspoon of pepper, since I cook for children, I take less pepper, stir. You get a grayish mush.

I rub the meat with the mixture. The point is that you can't get more than you need, although you rub it in and leave a decent amount on top.

Since I cook not 1 sausage, but a reserve, in addition to the rib, I also took just meat, which I pre-cut so that there were long strips of thickness in the diameter of the guts. the main thing that the meat was not pieces, but whole, otherwise you will get shuzhyk ( shuzhyk). I repeat, kazy is meat from the rib, there is both fat and meat, depending on how the horse was fed, such proportions.

I leave the meat to marinate for an hour. Although it is possible and for 24 hours. I just leave the already stuffed sausages to marinate for 24 hours, so as not to make a vegetable garden again., Again, when you buy kazy in the market, when you buy it rubbed and stuffed, and then you can keep the stuffed kazy for 24 hours or even more. And you can also dry it, as my ancestors did, because they did not have a refrigerator, and dried kazy is quite storable, especially if you put it in flour, and on festive occasions you can take it out and cook it.

I stuff the meat into the intestine. I got a narrow intestine, usually it is thicker, but it will do, because I cook for everyday use, for children.

I distribute the meat in the intestine not tightly, crimp my hands so that it is distributed more evenly, the ends, a centimeter apart, tie tightly with twine. I got out of 7 kg of meat and guts, because I bought everything together at the same price, 10 sausages, though thin. Usually, one kazy weighs about 1 kilogram, and that is if it is short.

All sausages, except for one, I put in the refrigerator, from where I will take out and cook as needed. The kazy has already been marinated for more than a day in a bowl in the fridge.

I put the selected kazy in cold water in a saucepan and put it on medium heat. Kazi does not tolerate haste, the intestines may burst. When the water boils, I pierce the sausage in a few places, usually from the edges and in the middle with a toothpick, with a specific sound of pruuuuu, juice and a few bubbles come out of the kazy. you can pierce a little more. Then I reduce the heat to barely bubbling and leave to cook with the lid open for up to 3 hours. Many recipes say about 1.5 or 2 hours, but horse meat is tough and the longer you cook it, the more tender it is. As it boils I add hot water from the kettle. Yes, by the way, I don't salt the water at all, because there is a lot of salt in kazy, and the excess goes into the water as it boils.

The kazy is boiled. Now it should be cooled down and then, preferably, cooled down in the refrigerator. If you cut it hot at once, the thickness of the circles will be too thick.

So, kazy is ready, and cooled down. I cut thin slices of 3 mm. Mmmmm delicious. And my everyone just love it!